The Secret Benefits of Spices and Condiments: Secret Guides
Add variety and spice to your life with spices and condiments What would a kitchen be without the distinctively aromatic smell and taste of different spices, bringing out the flavors of almost any type of cuisine imaginable? Spices add piquancy, tang and flavor to food and are versatile ingredients in all forms of cooking. The Secret Benefits of Spices and Condiments unearth a whole new world of hot and pungent Indian and exotic spices. It gives a detailed account of their origin, cultivation, chemical composition, medicinal and culinary uses. The book also discusses at length the use of various spices in different cuisines of the world like Japanese, Chinese and French. So pick up this book and discover the myriad varieties of spices which enhance the pleasure of eating.
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acid Africa allspice anise antiseptic Arab aromatic asafoetida Asia Asian astringent basil black pepper Botanical Name Calcium caraway Carbohydrates cardamom carminative celery chillies China cinnamon cloves colic colour composition contains cooking coriander coriander leaves countries cuisine cultivated cumin curries dill dishes disorders dried essential oil extract Family fennel Fenugreek Fibre flatulence flavour flowers fragrance fresh fried fruits galangal garam masala garlic ginger green grown grows herb herbal Horse-radish India Indonesia ingredient Iron juice Karnataka Kerala Kokam lemon Mace marjoram meat medicine mg/100g Niacin mustard native Niacin North Indian nutmeg odour onion parsley peppercorns perfumery Phosphorus pickles plant pomegranate poppy popular Potassium powder Pradesh produced Protein pungent resin rhizome root Rosemary saffron sage salads sauces seeds Sodium soups spice spice mixture spicy Sri Lanka stews stimulant sweet tamarind Tamil Nadu taste thyme tonic tree turmeric Umbelliferae Hindi Name Vanilla variety vegetables Vit B2 volatile oil yellow