The Secret Benefits of Spices and Condiments

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Sterling Publishers Pvt. Ltd, Jun 5, 2006 - Condiments - 75 pages
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What would a kitchen be without the distinctively aromatic smell and taste of almost any type of cuisine imaginable? Spices add piquancy, tang and flavour to food and are versatile ingredients in all forms of cooking. This book unearths 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 around 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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Contents

Preface
7
Allspice
8
Amchur
10
Anise
12
Aniseed
14
Asafoetida
16
Basil
18
Bay leaf
21
Garlic
62
Ginger
66
Horseradish
69
Kokam
71
Lemon Balm
73
Mace
75
Marjoram
77
Mint
79

Bishops Weed
24
Caraway Seeds
25
Cardamomlarge
27
Cardamomsmall
29
Cassia
32
Celery
33
Chillies
35
Cinnamon
38
Clove
41
Coriander
45
Cuminseed
48
Curry Leaf
51
Dill
53
Fennel
55
Fenugreek
58
Galangal
60
Mustard
81
Nutmeg
83
Onion
86
Parsley
89
Pepper
92
Pomegranate Seeds
96
Poppy Seeds
99
Rosemary
101
Saffron
103
Sage
106
Tamarind
109
Thyme
111
Turmeric
114
Vanilla
117
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