The Spice Route
Explore our collection of 344 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
11 spices found
Basilic citronné
Basil is a signature herb of Italian and Asian cuisines, known for its fresh, sweet aroma.
Écorce de citron
Lemon peel has been used for centuries to flavor desserts and Mediterranean dishes.
Poivre citronné
Lemon pepper is a modern blend combining black pepper and citrus.
Citronnelle
Stalks of Cymbopogon citratus, lemongrass has an intense, fresh citrus aroma. Pillar of Thai and Vietnamese cuisine, it flavors soups and curries.
Bois de réglisse
Licorice wood has been used since antiquity in Europe and Asia to flavor infusions and desserts.
Bois de réglisse
Licorice wood has been used since antiquity in Europe and Asia to flavor infusions and desserts.
Coriandre longue
Long coriander refers to elongated coriander seeds, offering a more citrusy and refined aroma than standard coriander.
Poivre long
Used in Europe before black pepper, long pepper originates from India and provides gentle, complex heat.