Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking

Break new ground with The Science of Spice, by food scientist and bestselling author, Dr Stuart Farrimond. He has created a periodic table of spices as a starting point to explore how the flavour compounds within spices work together to create exciting layers of flavour and new sensations. Use this book as a guide and learn how to mix your own seasonings.  Spice profiles—organized by their dominant flavour compound—showcase the world's top spices, with recipe ideas, information on how to buy, use, and store. Farrimond goes into depth on the following spices with in depth science to help you release their flavors:  Sweet Warming Phenols—ceylon cinnamon, cassia cinnamon, clove, allspice, anise, star anise, fennel, licorice, mahleb, vanilla. Warming Terpenes—nutmeg, caraway, dill, annatto. Fragrant Terpenes—juniper, rose, coriander. Earthy Terpenes—cumin, nigella. Penetrating Terpenes—black cardamom, cardamom, bay, galangal.  Citrus Terpenes—dried lime, lemongrass. Sweet-Sour Acids—amch