The Spice Route
Explore our collection of 10 spices from around the world. Discover their origins, flavors and culinary uses.
How to use The Spice Route?
The Spice Route is your complete guide to mastering the art of spices in cooking. Each detailed entry gives you:
- Geographic origin and history of the spice
- Taste profile with intensity and heat level
- Perfect pairings with meats, fish and vegetables
- Usage tips and mistakes to avoid
- Substitutions if you don't have the spice
10 spices found
Baie de poivre cubèbe
Cubeb is an aromatic Indonesian pepper once prized in Europe. It tastes peppery with a camphor-like edge.
Cubèbe
Cubeb is an aromatic Indonesian pepper once popular in Europe.
Citronnelle
Stalks of Cymbopogon citratus, lemongrass has an intense, fresh citrus aroma. Pillar of Thai and Vietnamese cuisine, it flavors soups and curries.
Poivre de Sarawak
Sarawak pepper comes from Malaysia and is valued for its balance.
Coriandre vietnamienne
Vietnamese coriander (rau ram) is widely used in Southeast Asia, offering a peppery, citrusy flavor.
Sarawak blanc
White Sarawak pepper comes from Malaysia and is valued for its gentle aroma.