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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

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.