Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market

Front Cover
Quirk Books, Jan 1, 2006 - Cooking - 313 pages
1 Review

Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide--including full-color photographs of more than 200 different herbs, spices, and spice mixtures--you'll never again be intimidated or confused by the vast array of spices available.
 
Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook.
 
Meals will never be the same again!

  

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Review: Field Guide to Herbs & Spices

User Review  - Manintheboat - Goodreads

This book is amazing. I LOVE that it offers what to do with that spice. You think, "I have an entire sack of achiote. What do I do with it?" this book will tell you. I have learned about a bunch of spices I have never even heard of before. I love the pictures. Read full review

Contents

Introduction
1
HERBS
2
Angelica
4
Anise Hyssop and Hyssop
6
Australian Native Herbs
9
Basil
12
Bay Leaf and California Bay Leaf
17
Borage
20
Barberry
138
Capers
140
Caraway
143
Cardamom
146
Celery Seed
150
Chile Peppers
152
Chinese Wolfberry
159
Cinnamon and Cassia
161

Calamint
22
Cannabis
24
Chervil
26
Chives and Chinese Chives
28
Cilantro Culantro and Vietnamese Coriander
31
Curry Leaf
35
Dill
37
Epazote
40
File
42
Hibiscus Blossom
44
Huacatay
46
Indonesian Bay Leaf and Indian Bay Leaf
48
Lavender
50
Lemon Balm and Bergamot
53
Lemon Verbena and Mexican Oregano
55
Lemongrass
58
Lovage This
60
Marjoram
62
Mexican Native Herbs
65
Mint
68
Myrtle
72
Nasturtium
74
Oregano
77
Pandanus
80
Parsley
82
Rose
85
Rose Geranium
88
Rosemary
90
93
93
Sage
95
Savory
98
Shiso
101
Sorrel
104
Tarragon
106
Thyme
109
Wild Lime Leaf
112
SPICES
115
A j wain
116
Allspice
118
Almond and Bitter Almond
121
Amchur
123
Anardana
125
Anise
127
Annatto
129
Asafetida
132
Australian Native Spices
134
Citrus Seasonings
165
Cloves
170
Coriander Seed
172
Cumin and Black Cumin
174
Elderberry
176
Fennel Seed
180
Fenugreek
183
Galangal
185
Garlic
188
Ginger
191
Grains of Paradise
194
Horseradish Root
196
Juniper Berry
198
Kokam
201
Licorice
203
Mahlab
206
Mastic
209
211
211
Mustard Seed
212
NigellaSeed
216
Nutmeg and Mace
218
Onions and Shallots
221
Paprika
225
Peppercorns
228
Pink Pepper
232
Poppy Seed
234
Saffron
238
Salt
241
Sesame Seed
246
Star Anise
249
Sugar
252
Sumac
256
Szechuan Pepper
259
Tamarind
261
Truffles
264
Turmeric
268
Vanilla Bean
271
Wasabi
274
SPICE MIXTURES
277
Table of Equivalencies
289
Recipes Index
292
Index
295
Books
309
Web Sites
311
Acknowledgments
312
Copyright

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About the author (2006)

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She's the author of Field Guide to Meat (Quirk, 2005) and Field Guide to Produce (Quirk, 2004) as well as the coauthor of the James Beard-award winning Ceviche!: Seafood, Salads, and C

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