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

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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. This book is well laid out and incredibly informative. The info graphics are clear and easy to follow. SPICE Understand the science of spice, create exciting new blends, and revolutionize your cooking Dr. Stuart Farrimond

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

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. 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. Thêm chút mắm, chút muối, chút hạt nêm, chút giấm, chút tương, chút đường, chút tiêu, chút xả, chút chanh, chút quế, chút mayo, ... 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. This book serves up easy- to-follow, science-based principles that will transform the way you use spices. ”For the reviewers complaining that there aren’t any recipes. It’s not a cookbook. It’s a reference book. 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. World 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.

The Science of Spice | DK CN The Science of Spice | DK CN

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.selectedStore.City }}, {{ selectedStore.State }} {{ selectedStore.Country }} {{ selectedStore.Zip }} 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

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

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

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