Discover the secrets of spices and transform your cooking into an experience!

The Science of Spice is the perfect guide for anyone who wants to expand their knowledge of spices and elevate their culinary skills. Whether you’re an adventurous cook or puzzled about how to use your favorite-and lesser-known-spices, this book is an indispensable companion.

The book offers a detailed look at the world’s most well-known spices, explains why certain spice blends work so well, and inspires you to create your own delicious combinations. You’ll learn how to choose, store, and use spices properly so that the flavors in your dishes shine while remaining harmonious. No jar of sumac or any other lesser-known spice will ever sit unused again.

The Science of Spice opens the door to the practical science behind the art of cooking with spices, connecting you to flavors through scientific insight and offering recipes that inspire your own culinary experiments. This book will become an essential part of your kitchen that you’ll happily return to time and again.

Main benefits of this book:

• In-depth knowledge about the world of spices and their dominant flavor components.
• Practical advice for storing, buying, and creatively using spices in the kitchen.
• Inspiration to create your own spice blends and discover new flavors.
• Recipes featuring innovative spice blends that will enliven your palate.
• Increased confidence in cooking and an understanding of the scientific principles behind spice flavors.

Additional features of the book:

• The book is suitable for both beginners and advanced cooks, and for spice enthusiasts.
• It includes clear spice profiles organized by their dominant flavor compounds.
• Useful tips on how to combine and use spices when cooking and seasoning finished dishes.
• Explanations of the scientific context that help you better understand the flavor properties and functions of spices.
• The book is a practical kitchen companion that encourages creativity and innovation in cooking.