The Science of Spice

Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights.Break new ground with this spice book like no other, from food scientist and bestselling author Dr. Stuart Farrimond. Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavor compounds within spices work together to create exciting layers of flavor and new sensations. Spice is the perfect cookbook for curious cooks and adventurous foodies.Spice profiles - organized by their dominant flavor compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavors and make your own spice connections. There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures.If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. You'll turn to this beautiful and unique book time and again - to explore and to innovate.

Spice   Spice Science   What Is a Spice? Flavor and Aromas Compounds Understanding Heat Releasing and Developing Flavors Periodic Table of Spices Forming Flavor Combinations   World of Spice   Middle East             Syria/Turkey             Israel/Lebanon             Iraq/Iran             Egypt/Arabian Peninsula Africa             Horn of Africa/The Maghreb             East Africa/Central Africa             West Africa/Southern Africa South Asia             Northwest India & Pakistan/Himalayan Belt             Northeast India & Bangladesh/Central India             West India/South India & Sri Lanka Southeast Asia             Myanmar/Thailand, Cambodia, & Laos             Vietnam/Malaysia & Singapore             Indonesia/Philippines East Asia             Korea/Japan             North China/East China             South China/West China The Americas             The Caribbean/Mexico & Central America             The Andes/The Amazon             North America/Pacific Latin America Europe             Scandinavia/Britain             Spain & Portugal/France             Italy/Southeast Europe & Georgia   Spice Profiles   Sweet Warming Phenols             Cinnamon             Cassia             Clove             Allspice             Anise             Star Anise             Recipe: Star Anise Steamed Salmon             Fennel Seed             Licorice             Mahleb             Vanilla             Warming Terpines             Nutmeg             Recipe: Middle Eastern Chicken Biryani             Mace             Caraway             Dill Seed             Recipe: Ejjeh with Dill and Black Lime Harissa             Annatto Fragrant Terpines             Mastic             Juniper             Rose             Coriander             Recipe: Vegan Peanut Curry Earthy Terpines             Cumin             Nigella Penetrating Terpines             Grains of Selim             Black Cardamom             Cardamom             Bay             Galangal             Recipe: Curried Lamb with Khao Kua Citrus Terpines             Dried Lime             Lemon Myrtle             Lemongrass Sweet-Sour Acids             Amchoor             Pomegranate             Sumac             Tamarind Recipe: Roast Pineapple with Tamarind Granita             Carob             Fruity Aldehydes             Barberry             Cacao Toasty Pyrazines             Paprika             Wattle             Sesame             Recipe: Black Sesame, Licorice, and Cardamom Ice Cream Sulfurous Compounds             Garlic             Asafoetida             Curry Leaf             Mustard Pungent Compounds             Grains of Paradise             Recipe: Sweet and Hot Apple Pastry Rosettes             Black Pepper             Sichuan Pepper             Ginger             Chili Unique Compounds             Saffron             Recipe: Spiced Scallops with Saffron Beurre Blanc             Poppy             Ajwain             Celery Seed             Turmeric             Fenugreek             Recipe: Spiced Adobo