The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen

by Tony Hill

Written by an international spice merchant who buys directly from growers and knows how to make the most effective use of seasonings, this comprehensive and up-to-date reference is the ultimate herb and spice guide for today’s cooks!

It is an exhaustive resource is packed with need-to-know information on more than 350 flavor-enhancing herbs and spices, from basic basil and bay leaves to Kaffir lime leaves, Tunisian five-spice powder, and other exotic seasonings and blends.

Defining spice as any part of a plant that adds significant flavor—including seeds, barks, fruits, roots, leaves, stems, resins, flowers, and pods—this encyclopedia covers everything from availability to historical and botanical origins to cooking guidelines, plus more than 75 recipes that bring this colorful culinary world to life.

It features 200 color photographs plus descriptions that include Latin names, countries of origin, and guidelines on how to cook with each seasoning.

The Contemporary Encyclopedia of Herbs and Spices is an invaluable tool that culinary enthusiasts will turn to time and again!

Contents

1. Herbs and Spices
   Ajwain. • Allspice. • Amchoor. • Angelica. • Anise, Brown. • Anise, Black. • Annatto. • Arrowroot. • Asafetida. • Avocado Leaf. • Barberry. • Basil. • Bay Leaf, Turkish. • Bay Leaf, Californian. • Bay Leaf, Indian. • Bay Leaf, Indonesian. • Black Lemon. • Black Salt. • Boldo Leaf. • Borage. • Bread Clover. • Bush Tomato. • Candlenut. • Caraway. • Cardamom, Green & White. • Cardamom, Thai. • Cardamom, Black. • Catnip. • Celery. • Chervil. • Chicory. • Chiles. • Aji and Rocoto Chiles. • Aleppo Pepper (Near East Pepper). • Ancho Chile. • Cayenne Pepper. • Guajillo Chile. • Habanero Chile. • Piments d'Espelette. • Smoked Chiles. • Thai and other Asian Chiles. • Chives. • Cicely. • Cilantro. • Cinnamons and Cassias. • True Cinnamon. • Cassia-Cinnamon, Indonesian and Chinese. • Cinnamon, White. • Cilantro. • Cloves. • Coriander, European. • Cream of Tartar. • Cubeb. • Culantro. • Cumin, Brown. • Cumin, Black. • Curry Leaf. • Dill. • Epazote. • Fenugreek. • Fennel. • Fingerroot. • Galangal, Greater. • Galangal, Lesser. • Gale. • Garlic. • Ginger. • Golpar. • Grains of Paradise. • Horseradish. • Hyssop. • Juniper. • Kaffir Lime. • Kencur. • Kokum. • Lavender. • Lemon Grass. • Lemon Myrtle. • Lemon Verbena. • Licorice. • Mace. • Mahleb. • Mango Powder. • Marjoram. • Mints. • Mitsuba. • Mountain Pepper. • Mugwort. • Mustard Seeds, Yellow, Brown, & Black. • Nigella. • Nutmeg. • Oregano, Mediterranean. • Oregano, Mexican. • Paprika. • Parsley. • Pepercorn, Black, Green, White, & 'True' Red. • Peppercorn, Long. • Peppercorn, Negro. • Pepperleaf. • Pink Pepper Berries. • Pomegranate Seed. • Poppy. • Rose Petals. • Rosemary. • Saffron. • Safflower. • Sage. • Sassafras. • Savory, Summer & Winter. • Screwpine. • Sea Salts. • Sesame Seed. • Seaweed. • Shiso. • Sichuan Pepper. • Star Anise. • Sumac. • Sweet Flag. • Sylphium. • Tarragon. • Tamarind. • Thyme. • Turmeric. • Vanilla Bean. • Vietnamese Coriander. • Wattle Seed. • Wasabi. • Zedoary.

2. Herb and Spice Blends
   • Americas Blends. • Bay Seasoning. • Barcecue Rubs. • Memmphis-style Barbecue. • Kansas City-style Barbecue. • Carolina-style Barbecue. • Poultry Rubs. • Seafood Rubs. • Cajun Blackening. • Creole Spices. • Montreal Steak Spice. • Seafood Boils. • Corned Beef Spices. • Pickling Spices. • Bread Stuffing Spices. • Pumpkin Pie Spices. • Sausage Spices. • Seasoning Salts. • Mexican Blends. • Chili Powders. • Central and South American Blends. • Caribbean Blends. • Northern European Blends. • Central European Blends. • French and Italian Blends. • Medieval Blends. • Russian Blends. • Middle Eastern Blends. • Indian Subcontinent Blends. • Chai Spices. • Curry Powders. • African Blends. • Southeast Asian Blends. • Indonesian Sambals. • Thai Curry Pastes. • Chinese Blends. • Japanese Blends.

Index

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