Herbs, Spices and Flavorings

This comprehensive volume discusses nearly four hundred different herbs, spices and flavorings found all over the world. From Almond to Zedoary, each entry includes a detailed description of native uses, origins and history; magical, medicinal and scientific uses; and botanical, native and popular names. There are also knowledgeable assessments of the gradations in taste and intensity and the effects of cooking, freezing, pickling and maturing on every spice, herb and flavoring covered"”a feature all cooks will surely appreciate.