The science of spice : understand flavour connections and revolutionize your cooking

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. 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. 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. 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 to innovate. Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own new spice blends, and take your cooking to new heights. 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. A "periodic table" of spices shows the connections between flavour compounds, and explains how spices can be grouped into distinct flavour families. A World of Spice chapter explores the main regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian Subcontinent, identifying the key spices in each cuisine and providing recipes for signature blends. 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. Finally, a selection of recipes using innovative spice blends will brighten your palate and inspire your own culinary adventures. Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate Contents 7 Foreword 6 8 SPICE SCIENCE 8 10 What is a Spice? 10 12 Spices and their Flavour Compounds 12 14 Periodic Table of Spices 14 16 Creating Spice Pairings and Blends 16 18 WORLD OF SPICE 18 20 Middle East 20 22 Africa 30 32 South Asia 38 40 Southeast Asia 46 48 East Asia 54 56 The Americas 62 64 Europe 70 72 SPICE PROFILES 78 80 Sweet Warming Phenols 80 82 Warming Terpenes 102 104 Fragrant Terpenes 116 118 Earthy Terpenes 126 128 Penetrating Terpenes 130 132 Citrus Terpenes 142 144 Sweet-Sour Acids 148 150 Fruity Aldehydes 160 162 Toasty Pyrazines 164 166 Sulphurous Compounds 172 174 Pungent Compounds 180 182 Unique Compounds 194 196 World of Spice Further Recipes 210 212 Table of Spices and their Fla vour Compounds 214 216 Index 218 220 About the Authors 223 225 Acknowledgements 224 226