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
10 spices found
Paprika is a mild to moderately spicy spice made from dried and ground red peppers. Its taste ranges from sweet and fruity to smoky and intense depending on its preparation.
Chili pasilla
Pasilla is a dried Mexican chili widely used in traditional sauces for its deep, slightly fruity notes.
Piment piquín
Pequin chili is one of Mexico's traditional wild peppers.
Clou de girofle rose
Pink clove is harvested at an earlier stage, offering a softer, more floral flavor.
Baie rose
Dried pink berries with a delicate, slightly peppery taste and fruity notes. Despite its name, it's not a true pepper but the fruit of Schinus molle, a South American tree.
Écorce de grenadier
Pomegranate peel is used in some traditional cuisines for its bitterness and tannic notes.
Graines de pavot
Used since antiquity in Europe and the Middle East, poppy seeds add crunch and mild flavor.
Basilic pourpre
Purple basil is a decorative and aromatic variety prized for its color and slightly spicy flavor.