The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking

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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. 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: Understand Flavour Connections and The Science of Spice: Understand Flavour Connections and

Tunis Africa 31 TUNISIA Kochi Alexandria Baghdad Eastern influence Cairo Basra The Spice Route and Ghat BAKLOUTI CHILI the Silk Road greatly This pepper is the main influenced cooking in the ingredient in the Tunisian eastern regions of Africa, introducing spices such hot paste harissa. as cinnamon, cardamom, turmeric, and ginger, Agadez mainly from India. KORARIMA Aden Ethiopia is the main KEY NIGERIA producer and consumer of Historical spice trade routes aromatic korarima seeds. Trans-Saharan trade routes ETHIOPIA CAMEROON SOMALIA CALABASH NUTMEG KENYA Nutmeg trees grow in forests across western Nigeria and central Africa. TANZANIA Zanzibar Rare, valuable cloves brought this island huge wealth in the 1500s. ANGOLA MOZAMBIQUE PIRI PIRI CHILIS MADAGASCAR Also called bird’s-eye chilis, these grow wild in VANILLA Pods from Madagascar much of Africa. are thought by many to have the best flavor. SOUTH AFRICA Cape Town Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level homecook looking to advance your knowledge on all things spice related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love. 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! I love learning about the history of food and what you can do with food - considering it is a realm of near endless possibility this book has only gone on to further my knowledge and inspire in the kitchen.Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavor in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. there pretty pictures everywhere but if you have se spices and don't know how to use or combine you won't necessarily learn much Thêm chút mắm, chút muối, chút hạt nêm, chút giấm, chút tương, chút đường, chút tiêu, chút xả, chút chanh, chút quế, chút mayo, ... Great cooking goes beyond following a recipe – it’s knowing how to use the right combination of spices and herbs to get the greatest possible flavor from your dishes. From learning how the flavor compounds within spices work together to exploring the world’s top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you’re a fan of spice seeking to experiment with new flavor combinations, or simply a beginner-level home cook looking to advance your knowledge on all things spice related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.

The Science of Spice - Google Books The Science of Spice - Google Books

Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavour in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Southeast Asia 47 Spice wars VIETNAM Macau The West’s demand for spices made this region and Hanoi its sea routes hot property. Between the 16th and 18th LEMONGRASS centuries there were many These aromatic stalks skirmishes and conflicts as play a key role in the Portuguese, Spanish, Vietnamese cuisine. Dutch, and British vied for domination of the area. CAMBODIA Manila ANNATTO A New World native, Phnom Penh Spanish galleons sailed annatto is now grown in between Manila and Acapulco, in modern-day Mexico, to trade the Philippines. Source of spice spices and other goods. PHILIPPINES Known as the Spice Islands, the Moluccas (now Malukus) SINGAPORE MALAYSIA were for centuries the only The British used GALANGAL source of cloves, nutmeg, Singapore as their Native to Java, galangal and mace, making them a center for spice trading is now cultivated all over and processing. magnet for traders and Southeast Asia. invaders—first from China, India, and the Middle East, later from European nations. INDONESIA Ambon Jakarta KEY Historical spice trade routes The Dutch first landed in Jakarta in 1596, and it soon became the hub for Dutch spice traders in the region. Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavor from your dishes. From learning how the flavor compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you’re a fan of spice seeking to experiment with new flavor combinations, or simply a beginner-level home cook looking to advance your knowledge on all things spice related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.If you’ve ever wondered why some spices taste stronger than others or how to make your own personal garam masala, The Science of Spice has all the answers! Discover how to use spices for cooking to become more creative in the kitchen, and explore the multiple ways that spices can endlessly heighten your eating experience. 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. The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.

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

or maybe this is just me, it definitely will help people that have never used any spice in their life beyond salt pepper and sugar Go to cooking school in your own kitchen with over 80 themed courses to learn more than 200 skills and cook 400 recipes At the beginning we have a small "tutorial" on how to use this book. Then we find the spices around the world: each major states from each continent is analysed. After this introduction every spice is described, its major flavours and how to use it. There are some recipes as well, though they are not the main focus but just a plus on how one can use the spices. The Science of Spice will help you understand the practical science behind the art of cooking with spices. 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. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other.SPICE Understand the science of spice, create exciting new blends, and revolutionize your cooking Dr. Stuart Farrimond Spice profiles - organised by their dominant flavour 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 flavours 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. Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level home-cook looking to advance your knowledge on all things spice-related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love. 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. LOCAL SPICE BLEND THE MAGHREB Africa 33 Harissa Earthy | Rich | Mild SPICE PALETTE Harissa paste is used as a condiment, a dip for bread, The collective of countries known as the Maghreb cuminpa or as the main flavoring for is the portal where Africa meets the Middle East and Europe. The region’s cuisine has been shaped prika stews and sauces. by cultural exchange between indigenous Berbers and their conquerors through the centuries—Arabs, Signature 31/2oz (100 g) dried red chilis, Ottomans, and French—as well as from the period Baklouti if you can get them, or when Islamic Berbers themselves ruled most of the Cumin, cinnamon, ginger, chili Iberian peninsula as Al-Andalus. Spicing is sweet and Cumin gives the dishes of other moderately hot chilis, mild for the most part, with cumin the everyday the Maghreb their mild and such as Kashmiri choice, and cinnamon bringing its aromatic notes to earthy undertones, while rich, fruit-laden tagines. The chili heat of Tunisia’s cinnamon and ginger add 3 or 4 large cloves of garlic harissa paste is a sweat-inducing exception. an aromatic edge to tagines, 1 tsp salt soups, and stews. 1–2 tbsp lemon juice Supporting 1⁄2 tsp cumin seeds, ground 1⁄2 tsp coriander seeds, ground Coriander, turmeric, clove, 1⁄2 tsp caraway seeds, ground paprika, allspice Arab traders introduced 1 tbsp olive oil further exotic spices from the East—coriander, Seed the chilis and soak in turmeric, and cloves—and in hot water for 30 minutes. Drain, the other direction, paprika combine with the other ingredients, and allspice were introduced and pound or blend to a paste. from the Americas. Supplementary Pepper, nutmeg, cardamom, fenugreek These lesser spices tend not to feature on their own and are more usually encountered in the blend ras el hanout, a broad combination of spices with local variations that brings together most, if not all, of the above palette of spices.

Science Of Spice by Stuart Farrimond | Goodreads Science Of Spice by Stuart Farrimond | Goodreads

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.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. Libro esencial para conocer las especies del mundo, su parte científica, su historia y sus aplicaciones en la gastronomía.