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
13 spices found
Indian blend for tandoor marinades, colored with paprika and chili. Perfect for chicken, lamb and grilled vegetables.
Poivre de Tasmanie
Tasmanian pepperberry comes from Australia with woody and fruity notes.
Poivre de Tellicherry
Premium black pepper variety from India's Malabar coast, berries ripened longer on the vine.
Thym
Thyme is a Mediterranean herb used since ancient times to flavor dishes and help preserve foods.
Fleur de thym
Thyme flower is harvested for its more delicate aroma than leaves.
Poivre de Timut
Nepalese cousin of Sichuan pepper, Timut pepper stands out with pronounced grapefruit and passion fruit notes. Electrifying sensation on the palate.
Graines de sésame grillées
Cultivated for thousands of years in Africa and Asia, sesame is widely used across Middle Eastern, Asian, and African cuisines.