Transform your dishes from bland and boring to punchy and flavorsome with this definitive guide to spices.

The science of spiciness - Rose Eveleth | TED-Ed The science of spiciness - Rose Eveleth | TED-Ed

world of | SPICE Explore the main regions of the spice world via ancient trade routes and modern-day maps, discover the key spices in each cuisine, and recreate signature blends. Please be aware that the delivery time frame may vary according to the area of delivery - the approximate delivery time is usually between 1-2 business days.There is a table for each single spice where its characteristics are described. Moreover, the layout, the colours and, the writings are pleasing to the eyes. It's time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices! SPICE | science Understand the science behind how spices work, discover flavor compounds and flavor groups, and learn how to create inspired spice blends. World of Spice KEY Historical spice trade routes Ancient Silk Road World of Spice To Europe Hormuz SOUTH ASIA A rich coast Each of South Asia’s diverse communities India’s Malabar coast was has its own distinctive seasonings, from a the main export outlet for simple sprinkle of cumin to complex spice Kerala’s peppercorns, and has blends. Native spices, such as cardamom long been at the center of the global spice trade. In the 16th and cinnamon, are central to many century, Portugal was the first cuisines, while chili and coriander, once European nation to enrich itself by trading peppercorns non-local, are now valuable exports. from this area. SPICE REGIONS North India p.40 Himalayan Belt p.41 Central India p.42 West India p.44 East India and Bangladesh p.43 South India and Sri Lanka p.45

The Science of Spice | DK UK

Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Explore the world's best spices, discover why certain spice mixes work, and how to use spices creatively. Be inspired to make your own new spice blends, and take your cooking to new heights. Delivery with Standard Australia Post usually happens within 2-10 business days from time of dispatch. Please be aware that the delivery time frame may vary according to the area of delivery and due to various reasons, the delivery may take longer than the original estimated timeframe.

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This book is well laid out and incredibly informative. The info graphics are clear and easy to follow. LOCAL SPICE BLEND IRAN Middle East 27 Advieh Floral | Musky | Sour SPICE PALETTE A heady blend of Persian spices to sprinkle over Iran’s spice palette and cuisine are as rich and exciting saffron as its history. In this sprawling intersection between savory rice, rub over meats, east and west—the center of the Persian Empire and rose or add to stews. It is good on the Silk Road, invaded by Greeks, Arabs, Turks, Mongols, and Uzbeks—you’ll find caviar and Chinese Signature Persian rice pudding, too. noodles, smoked fish and hot-and-sour prawns, and a natural larder brimming with pistachios, pomegranates, Saffron, sumac, rose 2 tbsp dried rose petals mint, walnuts, and the prized Iranian saffron, grown in Iran’s famous burnt-red 2 tbsp cardamom seeds the northeast. Stews and pilafs are underpinned by saffron strands—never Iran’s sweet-and-sour spices—sumac, dried limes, powder—give seafood 1 tbsp cumin seeds barberries, and tamarind—while fragrant rose petals and poultry a rich, slightly 2 tbsp ground cinnamon give spice mixes and sweets a hint of the exotic. bitter flavor and rice dishes their vibrant amber color. 2 tbsp ground ginger Supporting Grind the whole spices and combine with the cinnamon and ginger. Dried lime, barberry, angelica, cinnamon, cumin, ginger, turmeric, garlic Iranian cuisine owes its fruity tang to its dried fruits and sour, citrusy spices, with a rich baseline of fragrant and earthy cinnamon, cumin, and ginger. Turmeric is used to color and add a musky depth to savory dishes. Supplementary Fenugreek leaves, curry powder, paprika, tamarind The subtle bitterness and warmth of fenugreek leaves and drier spices balance the sweetness and sour flavors of Iran’s fresh ingredients. Break new ground with this spice book like no other, from TV personality, 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 flavour compounds within spices work together to create exciting layers of flavour and new sensations. This is the perfect cookbook for curious cooks and adventurous foodies. Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and innovate.