The contemporary encyclopedia of herbs & spices : seasonings for the global kitchen / Tony Hill.

Includes bibliographical references (pages 402-403) and index.

Preface -- Acknowledgments -- All About Seasonings for the Global Kitchen -- Herbs and Spices -- Ajwain -- Allspice -- Amchoor -- Angelica -- Anise, Brown -- Anise, Black -- Annatto -- Arrowroot -- Asafetida -- Avocado Leaf -- Barberry -- Basil -- Bay Leaf, Turkish -- Bay Leaf, Californian -- Bay Leaf, Indian -- Bay Leaf, Indonesian -- Black Lemon -- Black Salt -- Boldina Leaf -- Borage -- Bread Clover -- Bush Tomato -- Candlenut -- Caraway -- Cardamom, Green and White -- Cardamom, Thai -- Cardamom, Black -- Catnip -- Celery -- Chervil -- Chicory -- Chiles -- Aji and Rocoto Chiles -- Aleppo Pepper (Near East Pepper) -- Ancho Chile -- Cayenne Pepper -- Guajillo Chile -- Habanero Chile -- Piments d'Espelette -- Smoked Chiles -- Thai and other Asian Chiles -- Chives -- Cicely -- Cilantro -- Cinnamons and Cassias -- True Cinnamon -- Cassia-Cinnamon, Indonesian and Chinese -- Cinnamon, White -- Cloves -- Coriander, European -- Coriander, Indian -- Coriander, Vietnamese -- Cream of Tartar -- Cubeb -- Culantro -- Cumin, Brown -- Cumin, Black -- Curry Leaf -- Dill -- Epazote -- Fennel -- Fenugreek -- Finger Root -- Galangal, Greater -- Galangal, Lesser -- Gale -- Garlic -- Ginger -- Golpar -- Grains of Paradise -- Horseradish -- Hyssop -- Hyssop, Anise -- Juniper -- Kaffir Lime -- Kencur -- Kokum -- Lavender -- Lemon Myrtle -- Lemon Verbena -- Lemongrass -- Licorice -- Mace -- Mahleb -- Marjoram -- Mints -- Mitsuba -- Mountain Pepper -- Mugwort -- Mustard Seeds -- Nigella -- Nutmeg -- Oregano, Mediterranean -- Oregano, Mexican -- Paprika -- Parsley -- Peppercorns, Black, Green, White, and True Red -- Pepper, Long -- Pepper, Negro -- Pepper, Pink -- Pepperleaf -- Pomegranate Seeds -- Poppy Seeds -- Rose Petals -- Rosemary -- Safflower -- Saffron -- Sage -- Sassafras -- Savory, Summer and Winter -- Screw Pine -- Sea Salts -- Seaweeds -- Sesame Seeds -- Shiso -- Sichuan Pepper -- Star Anise -- Sumac -- Sweet Flag -- Sylphium -- Tamarind -- Tarragon -- Thyme -- Turmeric -- Vanilla Bean -- Wasabi -- Wattle Seeds -- Zedoary -- Herb and Spice Blends -- American Blends -- Bay Seasoning -- "New" Bay Seasoning -- Barbecue Rubs -- Memphis-style Barbecue -- Beale Street Barbecue Rub -- Kansas City-style Barbecue -- Kansas City Barbecue Rub and Sauce Base -- Carolina-style Barbecue -- Tarheel Barbecue Rub and Sauce Base -- Poultry Rubs -- Herb Poultry Rub -- Paprika Poultry Rub -- Seafood Rubs -- Seattle Salmon Rub -- Southern Catfish Mix -- Cajun Blackening -- Cajun Blackening Spice Mix -- Creole Spices -- Creole Spice Blend -- Montreal Steak Spice -- Steak Spice Blend -- Seafood Boils -- Gulf Coast Shrimp Boil -- Chesapeake Crab Boil -- Alaskan Crab Boil -- Corned Beef Spices -- Corned Beef Spice Mix -- Corning Solution -- Pickling Spices -- Pickling Spice Mix -- Bread Stuffing Spices -- "Instant" Stuffing Spice Mix -- Pumpkin Pie Spices -- Pumpkin Pie Spice -- Sausage Spices -- Farm Sausage Spice -- Seasoning Salts -- Western Seasoning Salt -- Greek Seasoning Salt -- French Seasoning Salt -- Japanese Seasoning Salt -- Mexican Blends -- Adobo -- Chili Powders -- Ancho Chili Powder -- Chipotle Chili Powder -- Mole Powder -- Taco and Fajita Seasoning -- Central and South American Blends -- Yucatan Rojo Rub -- Mayan Cocoa Mix -- Caribbean Blends -- Jerk Rub -- Poudre de Colombo -- Trinidad Curry -- Northern European Blends -- Tikka Masala -- Worcestershire -- Glogg Spices -- Central European Blends -- Mulling Spices -- French and Italian Blends -- Bouquet Garni -- Herbes de Provence -- Herbes de la Garrique -- Fines Herbes -- Melange Classique -- Mignonette Pepper -- Quatre-Epices -- Italian Herb Blend -- Medieval Blends -- Poudre Forte -- Poudre Douce -- English Beef Rub -- Russian Blends -- Kharcho -- Khmeli-Suneli -- Svanetti Salt -- Middle Eastern Blends -- Baharat -- Hawayil -- Qalat Daqqa -- Ras el Hanout -- Zahtar -- Israeli Zahtar -- Syrian Zahtar -- Zhug -- Indian Subcontinent Blends -- Chai Spices -- Classic Sweet Chai Mix -- Roast Chai Mix -- Chat Masala -- Char Masala -- Curry Powders -- Madras-style Curry Powder -- Pakistani-style Curry Powder -- Kashmiri-style Curry Powder -- Sri Lankan-style Curry Powder -- Garam Masala -- Central Indian-style Garam Masala -- Kashmiri Garam Masala -- Kala Masala -- Sambhar Masala -- Panch Phoron -- African Blends -- Berbere -- Mint Chermoula -- Duqqa -- Harissa -- Piri-Piri -- Tabil -- Tunisian Five-Spice -- Capetown Masala -- Southeast Asian Blends -- Indonesian Sambals -- Sambal Goreng -- Basa Genep -- Thai Curry Pastes -- Thai Red Curry Paste -- Chinese Blends -- Chinese Five-Spice -- Chinese Stock Spices -- Japanese Blends -- Shichimi-Togarashi -- Gomaisho -- Bibliography -- Index.

"The Contemporary Encyclopedia of Herbs and Spices offers in-depth information on more than 350 herbs, spices, and spice blends. Entries range from familiar favorites like allspice to less familiar choices such as Kaffir lime leaves, and from American blends like Memphis-style dry rubs to more exotic seasonings such as Tunisian five-spice. Defining spice as any part of a plant that adds significant flavor - including seeds, barks, fruits, roots, leaves, stems, resins, flowers, and pods - this encyclopedia covers everything from availability to historical and botanical origins to cooking guidelines, plus more than 75 recipes that bring this colorful culinary world to life."--BOOK JACKET.

Machine converted from AACR2 source record.