The Secret Benefits of Spices and Condiments
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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acid Africa allspice Amchur anise antiseptic Arab aromatic asafoetida Asia Asian astringent black pepper Botanical Name Calcium Carbohydrates carminative celery Central Europe Chapter chillies China cinnamon cloves colour composition condiment contains cooking coriander coriander leaves countries cuisine cultivated cumin curries diarrhoea dill dishes disorders diuretic dried essential oil extract Family fennel Fenugreek Fibre flatulence flavour flowers fragrance fried fruit galangal garam masala garlic garnish ginger grown grows herb herbal Horse-radish Indonesia ingredient Iron juice Karnataka Kashmir Kerala Kokam lemon lOOg Mace marjoram masala meat medicine mg/lOOg Vit mustard native Niacin North India nutmeg odour onion parsley peppercorns perfumery Phosphorus pickles plant popular Potassium powder Pradesh produced Protein pungent resin rhizome root Rosemary saffron sage sauces Sodium soups spice spice mixture spicy Sri Lanka stews stimulant sweet tamarind Tamil Nadu taste thyme tonic tree turmeric Umbelliferae Hindi Name Vanilla vegetables vinegar volatile oil white pepper yellow