The Science of Spice
Understand the science of spice, create exciting new blends, and revolutionize your cooking
Dr Stuart Farrimond
Spice is a cookbook like no other–one that will help you better understand the science behind the art of cooking with spices.
If you’ve ever wondered what to do with that unused jar of sumac, why some spices taste stronger than others, how to make your own garam masala, or simply which are the best spices for chicken, this inspirational guide has all the answers. Spice outlines the science behind the flavors and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other.
A “periodic table” of spices shows the connections between flavor compounds, and explains how spices can be grouped into distinct flavor families. Flavor maps explore the key regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian subcontinent, and show the spice palettes of individual countries and cuisines. Spice profiles–organized by flavor groups such as “pungent,” “sweet,” or “nutty”–showcase each of the world’s spices and suggest food pairings, spice pairings, blend ideas, and how to cook each spice to best release its flavor and aroma.
Finally, spicy recipes for blends, butters, rubs, and pastes showcase authentic spice mixes from around the world, and suggest innovative combinations that you might never have considered before.
Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.
First published by Dorling Kindersley (Penguin Random House, UK) in October, 2018.