Culinary Herbs and Spices of the World

by Ben-Erik van Wyk

For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency.

           

In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions.  

           

People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.

Genres: Cookbooks, Reference, Food

320 pages, Hardcover

First published October 7, 2013

Reviews

[Zihad · Rating 5 out of 5]

★★★★★

**An Inspiring Guide to Herbs and Spices**

*Culinary Herbs and Spices of the World* sounds like an excellent resource for anyone interested in understanding the ingredients that give food its distinctive aroma, flavor, and character. Herbs and spices play an essential role in cuisines around the globe, offering countless ways to enhance everyday meals and explore different culinary traditions.

One of the most fascinating aspects of these ingredients is their variety. Fresh herbs can bring brightness to a dish, dried seasonings can add depth, and aromatic spices can introduce warmth, complexity, and color. Learning how these ingredients are used in different cuisines can help home cooks make more thoughtful choices when seasoning food and developing their own recipes.

I appreciate the broad international focus suggested by this title. Exploring herbs and spices from different regions can introduce readers to unfamiliar ingredients while deepening their appreciation for traditional cooking methods. It can also inspire experimentation, helping cooks discover new flavor combinations and bring greater variety to familiar dishes.

This book may appeal to beginners who want to build their culinary knowledge as well as experienced cooks who enjoy exploring ingredients in greater detail. Understanding herbs and spices can make cooking more creative, rewarding, and enjoyable.

Overall, this title offers an inviting subject for anyone passionate about food and flavor. For readers who want to expand their knowledge of culinary ingredients and discover new ways to enrich their cooking, it looks like a worthwhile addition to a cookbook collection.

[Mills College Library]

641.657 V2855 2013