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■ About the Issue
Spices are aromatic flavorings that enhance the taste of dishes and mainly come from seeds, fruits, roots, stems, and flowers. Red pepper, black pepper, mustard seed, garlic, cardamom, turmeric, cinnamon, and cumin: There are myriad seasonings used in different regions and each type has a unique flavor. Mainly developed in India, Indonesia, and parts of the Middle East and North Africa, spices were once a precious luxury to Europeans starting in the Middle Ages-a turning point that changed international trade forever and even shaped nations and national identities. In recent times, as consumers can easily buy spices from all over with the click of a mouse, spices are experiencing a great revival among foodies who are looking to transcend boundaries in gastronomy.

■ About the Publication
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table.
Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.

■ Contents

2 Intro

8 Letter from F

12 Spice Talks
Expert opinions on spices

18 Flavorful Chemicals
A basic guide to spices: a definition along with different types and characteristics of the chemical compounds in spices

28 Scent of Road
A vivid record of spices from a saffron farm to a traditional market in Marrakech, a city of spices

49 Academic Manual
The history, tradition, and industrial trends of spices, which add dynamism to food culture

62 F Lab
The history, tradition, and industrial trends of spices, which add dynamism to food culture

66 Sensation Makers
Spice brands with a spirit of inquiry and creativity

74 F Cut
Showing how spices resemble the patterns and colors of Marrakech

Interview

84 Vania Ghedini
Sesamo’s head chef uses spices to create a palette of colorful flavors and highlight the intrinsic characteristics of ingredients

90 Chintan Pandya
The partner chef of Unapologetic Foods and owner of Dhamaka creates authentic Indian cuisine with spices

96 A Pinch of Spice
Five restaurants present exotic flavors through the use of spices

116 Extended
Products that take advantage of the unexpected, primitive qualities of spices

120 Spoonful of Taste
How creatives use spices in their daily lives

Interview

132 Hassan Hajjaj
The Morocco-based visual artist expresses the beauty of diversity through his own visual language

138 Lior Lev Sercarz
The La Boite owner, a New York-based creator and interpreter of spices, says spices. are the product of memories and emotions

144 Spice Diaspora
Foreign grocery stores offer familiar tastes and nostalgia to some and introduce new flavors to others

152 City Dive
A city guide by F

154 References
Recommended books on spices

156 Outro

161 Index