Table of Contents

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

About the Author

Dr Stuart Farrimond, food scientist and author of the DK bestseller The Science of Cooking (2017), is a science and medical writer, presenter, and educator. He makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. A keen blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust - the world's largest medical research charity. He is the main author of this book and will reveal the science behind spices, in a way never before seen.

Chef contributors will write each of the regional spice palette sections and the blend recipes.