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

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Let TV food scientist and best-selling author, Dr Stuart Farrimond show you the science behind the art of creating incredible spice blends.

The Science of Spice: Understand Flavour Connections and

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

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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.

The Science of Spice by Dr. Stuart Farrimond: 9781465475572

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. 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. 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 Understand the science of spice, create exciting new blends, and revolutionize your cooking Dr. Stuart FarrimondWorld of Spice THE HORN OF AFRICA SPICE Fiery | Aromatic | Smoky PALETTE rdamom Ethiopia’s capital, Addis Ababa, is home to Africa’s eek largest spice market—a sign of this region’s spice fenugr diversity. The ubiquitous berbere mix and its less Saffron is a top complex sister blend mitmita, both shared by Ethiopia export of Morocco, ca and Eritrea. are dominated by red hot piri piri chilis. but is only seldom Yet the quintessential taste of Ethiopian cooking cooked with locally, Signature comes from bittersweet fenugreek and smoky floral korarima. Somalian cuisine, meanwhile, is defined by mainly due to Korarima, fenugreek, chili pepper, the fruitiness of coriander, cleanness of cardamom, French influence. cardamom, cumin, coriander and earthiness of cumin. Also called false or Ethiopian Harissa served cardamom, korarima is native “Spices are among the few as a dip with to Ethiopia and has a similar flatbreads. but milder flavor to true external influences brought cardamom. The spice is to bear on the unique flavors notably used to flavor kifto, a type of steak tartare dish. of Ethiopian cooking. Supporting ” Turmeric, ginger, garlic, LOCAL SPICE BLEND nigella, clove Cloves added to the Niter kibbeh hottest chilis, cardamom or korarima, and salt comprise This spiced clarified butter is used as the the mitmita spice blend. flavorful base fat for many regional dishes, Other supporting spices help to flavor the many including hearty wat meat stews. interesting vegetable sides and relishes of the region. 1lb 2oz (500g) unsalted butter 1 tsp ground cumin seeds 1 medium onion, 1 tsp korarima or Supplementary finely chopped cardamom seeds Cinnamon, nutmeg, ajwain, timiz 2 garlic cloves, finely chopped 1⁄2 tsp turmeric powder Before the chili pepper 1 tbsp grated fresh 1 tsp dried oregano arrived, the local species of root ginger 6 basil leaves long pepper (Piper capense), 4 sage leaves known as timiz, provided the 1 tsp fenugreek seeds main source of pungent heat. Melt the butter in a pan over medium-low heat. Add the remaining ingredients and cook, stirring, for 20 minutes. Strain through muslin into a sterilized jar. For the reviewers complaining that there aren’t any recipes. It’s not a cookbook. It’s a reference book. 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. 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