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The Encyclopedia of Spices & Herbs: An Essential Guide to the Flavors of the World
From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice.
“A beautiful book by Padma Lakshmi featuring an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook.” -- Eric Ripert
Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City.
Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.
“A beautiful book by Padma Lakshmi featuring an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook.” -- Eric Ripert
Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City.
Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.
351 pages, Kindle Edition
Published October 4, 2016
449 people are currently reading
929 people want to read
About the author
Padma Lakshmi
14 books164 followersPadma Lakshmi is an American television host, producer, author, model, and activist whose multifaceted career has spanned fashion, food, literature, and social justice. Born Padma Parvati Lakshmi in Chennai, India, she immigrated to the United States as a child, where she was raised by her mother, a single parent and oncology nurse. Overcoming significant personal hardships, including bullying, health issues, and sexual trauma, Lakshmi has used her platform to advocate for marginalized voices and promote cultural understanding.
Lakshmi first rose to international prominence as a fashion model. Discovered while studying abroad in Madrid, she quickly became the first Indian model to build a successful career in fashion capitals like Paris, Milan, and New York. She worked with renowned designers such as Giorgio Armani, Gianni Versace, Ralph Lauren, and Alberta Ferretti, and posed for iconic photographers including Helmut Newton and Mario Testino. Her modeling work, often showcasing the seven-inch scar on her arm from a childhood car accident, challenged traditional beauty standards and redefined representation in the fashion industry.
She transitioned into television with hosting roles on culinary travel shows and ultimately became best known for hosting Top Chef, a position she held from 2006 to 2023. As both host and executive producer, Lakshmi earned multiple Emmy nominations and three Critics’ Choice Awards. She later created and produced Taste the Nation with Padma Lakshmi, a Hulu docuseries exploring immigrant and indigenous culinary traditions in the United States. The series received widespread critical acclaim, winning multiple Critics’ Choice Awards and a James Beard Foundation Award.
Lakshmi is also a best-selling author. Her debut cookbook Easy Exotic won a Gourmand World Cookbook Award, and her memoir Love, Loss, and What We Ate became a New York Times best-seller. Her other publications include Tangy, Tart, Hot and Sweet, The Encyclopedia of Spices and Herbs, and the children’s book Tomatoes for Neela. She has also contributed essays and articles to The New York Times, Vogue, and Harper’s Bazaar, and guest-edited The Best American Travel Writing 2021.
In business, Lakshmi has built several successful ventures. She created The Padma Collection, featuring fine jewelry and home décor, and launched Padma’s Easy Exotic, a line of teas, spices, and organic foods. In 2024, she introduced Padma X Bare Necessities, a lingerie line celebrating body inclusivity.
A fierce advocate for women's health, Lakshmi co-founded the Endometriosis Foundation of America after being diagnosed with the condition herself. She is also an ACLU ambassador for immigration and women's rights and a United Nations Development Programme Goodwill Ambassador. Her activism spans reproductive rights, anti-colorism efforts, and immigrant justice.
Lakshmi’s achievements have earned her numerous honors, including the Ellis Island Medal of Honor, the Carnegie Corporation’s Great Immigrants Award, and inclusion in Time magazine’s 2023 list of the 100 most influential people. In 2024, she became a visiting scholar at MIT and received the ICON Award from Boston University. Through her work, Padma Lakshmi continues to empower communities, celebrate cultural diversity, and advocate for equality on a global scale.
Lakshmi first rose to international prominence as a fashion model. Discovered while studying abroad in Madrid, she quickly became the first Indian model to build a successful career in fashion capitals like Paris, Milan, and New York. She worked with renowned designers such as Giorgio Armani, Gianni Versace, Ralph Lauren, and Alberta Ferretti, and posed for iconic photographers including Helmut Newton and Mario Testino. Her modeling work, often showcasing the seven-inch scar on her arm from a childhood car accident, challenged traditional beauty standards and redefined representation in the fashion industry.
She transitioned into television with hosting roles on culinary travel shows and ultimately became best known for hosting Top Chef, a position she held from 2006 to 2023. As both host and executive producer, Lakshmi earned multiple Emmy nominations and three Critics’ Choice Awards. She later created and produced Taste the Nation with Padma Lakshmi, a Hulu docuseries exploring immigrant and indigenous culinary traditions in the United States. The series received widespread critical acclaim, winning multiple Critics’ Choice Awards and a James Beard Foundation Award.
Lakshmi is also a best-selling author. Her debut cookbook Easy Exotic won a Gourmand World Cookbook Award, and her memoir Love, Loss, and What We Ate became a New York Times best-seller. Her other publications include Tangy, Tart, Hot and Sweet, The Encyclopedia of Spices and Herbs, and the children’s book Tomatoes for Neela. She has also contributed essays and articles to The New York Times, Vogue, and Harper’s Bazaar, and guest-edited The Best American Travel Writing 2021.
In business, Lakshmi has built several successful ventures. She created The Padma Collection, featuring fine jewelry and home décor, and launched Padma’s Easy Exotic, a line of teas, spices, and organic foods. In 2024, she introduced Padma X Bare Necessities, a lingerie line celebrating body inclusivity.
A fierce advocate for women's health, Lakshmi co-founded the Endometriosis Foundation of America after being diagnosed with the condition herself. She is also an ACLU ambassador for immigration and women's rights and a United Nations Development Programme Goodwill Ambassador. Her activism spans reproductive rights, anti-colorism efforts, and immigrant justice.
Lakshmi’s achievements have earned her numerous honors, including the Ellis Island Medal of Honor, the Carnegie Corporation’s Great Immigrants Award, and inclusion in Time magazine’s 2023 list of the 100 most influential people. In 2024, she became a visiting scholar at MIT and received the ICON Award from Boston University. Through her work, Padma Lakshmi continues to empower communities, celebrate cultural diversity, and advocate for equality on a global scale.
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Displaying 1 - 30 of 36 reviews
November 15, 2016
This was a good book with many herbs I was not aware of. My biggest gripe is that there are not enough pictures. This would have been a five star book had a small picture been included with each entry. There are those of us willing to pay for such things.
The book is laid out as you might expect, with botanical name first, then common names, and then other. What follows is a short history of where that herb/spice comes from, what it looks like fresh or dried and a bit about how it is used. There are some entries that include a medicinal entry.
Over-all a solid 4 stars.
The book is laid out as you might expect, with botanical name first, then common names, and then other. What follows is a short history of where that herb/spice comes from, what it looks like fresh or dried and a bit about how it is used. There are some entries that include a medicinal entry.
Over-all a solid 4 stars.
May 27, 2021
Disclaimer: I am much enamoured of Padma Lakshmi, who is one of the most beautiful women on Earth, next only to my wife. With this book, I now esteem her brilliant, as well. This is an encyclopedia (as advertised) in which every entry lists a spice or herb, its botanical name, other herbs or spices with which it ought not be confused, where it grows, the form in which it is used, its history and description, its culinary uses, and its reputed medical uses. One very much appreciates that this book is not written from an American point of view, nor even an English-speaking point of view. In reading it, one learns more about herbs and spices in far-off cuisines than one knew that there was to know. She also includes descriptions of many spice mixtures (curry powder, herbes de Provence, ras el hanout, za'atar) but without instructions on how to compound them. This is not a fault but rather an acknowledgement that there are as many ways to compound berbere as there are grandmothers in Ethiopia. The book contains beautiful photographs but no recipes. It is not the kind of book to which one turns for recipes. Rather it is an excellent resource for the cook who wants to enrich the palate and expand the skills to which a mastery of herbs and spices contributes.
February 3, 2021
This is a must have for cooks wanting to build more flavor, and also to kick up your cooking repertoire a notch.
Recommend this for those who love to cook and experiment with new flavors and flavor combinations
Recommend this for those who love to cook and experiment with new flavors and flavor combinations
September 14, 2018
It is a super detailed book on spices and where they come from. Great there. Got to say it’s very dry and a little boring. I was hoping it would show how to make spice blends or how you would go about creating the perfect blends and rubs. It doesn’t just tells you about the spice or herb and some details on the author getting them from stores as a kid and other tidbits. Most if not all of the info could probably be found in a google search. This isn’t something you’ll be reading to make a recipe or dish with.
April 18, 2023
A great book. And it should be noted that when it says that it is an encyclopedia? It truly means that it's
an Encyclopedia
; it baffles me how many people reviewing this book have missed that small and very plain fact when picking this book up, and are evaluating it as if it's a Cook Book of any kind. This is not a Cook Book, however. It is an Encyclopedia- and it blatantly says as much in the title. It was most certainly not joking about that fact!
As far as it goes as an encyclopedia, it functions exactly as advertised: There are a variety of small listings within the book. Some are for Spices and Herbs. Others are for blends which can be made from them. Occasionally there will be an additional little blurb about how to grind or store spices; or there will be an outright "recipe" for something like a Tea that you can make with the whole herb or spice (nothing complicated).
Each listing gives you information on the botanical name (where applicable), any additional common names, the forms of the spice that are often used (whole, ground, etc), where the herb is grown, what cultures use it, what it is most commonly used for (such as fish dishes, and so forth)- as well as whether or not it has any medicinal uses in that culture; for Spice blends, it will tell you what other spices are used in those blends, and even regional variations on them- though proportions , and so you have to look up recipes for these blends externally (which is reasonable; this is, again, not a cook book).
Listings include plenty of common herbs and spices, ranging from Basil, Oregano, Celery Seed, various Peppers (including Black and White both), Thyme, and Nutmeg; uncommon ones such as Juniper, Grains of Paradise, Rosebuds, and Mace; and even very uncommon ones such as Asafoetida, both forms of Za'atar, and Orris Root; a sampling of spice blends includes Zhug, Panch Phoron, Berbere, Qâlat Daqqa, Pickling Spices, Sambar Powder, and many others; there is far more than this in the book, of course, but it's a sample.
If you've ever wanted a quick reference for herbs and spices, and for blends, for your kitchen? Then I definitely recommend this book. So long as you're capable of understanding that an encyclopedia is functionally very different from a Cook Book, at least.
As far as it goes as an encyclopedia, it functions exactly as advertised: There are a variety of small listings within the book. Some are for Spices and Herbs. Others are for blends which can be made from them. Occasionally there will be an additional little blurb about how to grind or store spices; or there will be an outright "recipe" for something like a Tea that you can make with the whole herb or spice (nothing complicated).
Each listing gives you information on the botanical name (where applicable), any additional common names, the forms of the spice that are often used (whole, ground, etc), where the herb is grown, what cultures use it, what it is most commonly used for (such as fish dishes, and so forth)- as well as whether or not it has any medicinal uses in that culture; for Spice blends, it will tell you what other spices are used in those blends, and even regional variations on them- though proportions , and so you have to look up recipes for these blends externally (which is reasonable; this is, again, not a cook book).
Listings include plenty of common herbs and spices, ranging from Basil, Oregano, Celery Seed, various Peppers (including Black and White both), Thyme, and Nutmeg; uncommon ones such as Juniper, Grains of Paradise, Rosebuds, and Mace; and even very uncommon ones such as Asafoetida, both forms of Za'atar, and Orris Root; a sampling of spice blends includes Zhug, Panch Phoron, Berbere, Qâlat Daqqa, Pickling Spices, Sambar Powder, and many others; there is far more than this in the book, of course, but it's a sample.
If you've ever wanted a quick reference for herbs and spices, and for blends, for your kitchen? Then I definitely recommend this book. So long as you're capable of understanding that an encyclopedia is functionally very different from a Cook Book, at least.
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April 27, 2025Book Review: The Encyclopedia of Spices & Herbs: An Essential Guide to the Flavors of the World by Padma Lakshmi
Padma Lakshmi’s The Encyclopedia of Spices & Herbs is a vibrant, meticulously researched ode to the global pantry, blending culinary expertise, cultural storytelling, and practical guidance into a single volume. As an award-winning cookbook author and seasoned traveler, Lakshmi curates this guide with both authority and passion, making it an indispensable resource for home cooks and food enthusiasts alike.
A Global Culinary Journey
Organized alphabetically, the book spans spices and herbs from ajwain to za’atar, offering not just definitions but rich historical context, regional uses, and even folklore. Lakshmi’s personal anecdotes—whether recalling the scent of cardamom in her grandmother’s kitchen or the fiery markets of Mumbai—elevate the text beyond a reference manual into a sensory experience. The entries are concise yet evocative, with vivid descriptions of flavors (e.g., sumac’s “citrusy punch” or fenugreek’s “bitter-sweet maple warmth”).
Practicality Meets Artistry
Beyond encyclopedic listings, the book includes:
Usage Tips: How to toast spices for maximum aroma, pairings with complementary ingredients, and substitutions for hard-to-find items.
Recipes & Blends: Signature mixes like garam masala and ras el hanout, alongside Lakshmi’s own creations.
Visual Appeal: Stunning photography and botanical illustrations make browsing a pleasure.
Strengths and Nuances
Lakshmi’s multicultural perspective shines, though some readers might crave deeper dives into lesser-known spices (e.g., African or Indigenous varieties). The balance between scholarly detail and approachable writing is masterful—complex enough for chefs but never alienating to novices.
Final Verdict
More than a reference, this encyclopedia is a celebration of how spices shape cultures and connect kitchens across continents. Lakshmi’s warmth and expertise make it a standout in culinary literature—a book to consult, yes, but also to savor.
Perfect for fans of: Salt Fat Acid Heat by Samin Nosrat, The Flavor Bible by Karen Page and Andrew Dornenburg.
Padma Lakshmi’s The Encyclopedia of Spices & Herbs is a vibrant, meticulously researched ode to the global pantry, blending culinary expertise, cultural storytelling, and practical guidance into a single volume. As an award-winning cookbook author and seasoned traveler, Lakshmi curates this guide with both authority and passion, making it an indispensable resource for home cooks and food enthusiasts alike.
A Global Culinary Journey
Organized alphabetically, the book spans spices and herbs from ajwain to za’atar, offering not just definitions but rich historical context, regional uses, and even folklore. Lakshmi’s personal anecdotes—whether recalling the scent of cardamom in her grandmother’s kitchen or the fiery markets of Mumbai—elevate the text beyond a reference manual into a sensory experience. The entries are concise yet evocative, with vivid descriptions of flavors (e.g., sumac’s “citrusy punch” or fenugreek’s “bitter-sweet maple warmth”).
Practicality Meets Artistry
Beyond encyclopedic listings, the book includes:
Usage Tips: How to toast spices for maximum aroma, pairings with complementary ingredients, and substitutions for hard-to-find items.
Recipes & Blends: Signature mixes like garam masala and ras el hanout, alongside Lakshmi’s own creations.
Visual Appeal: Stunning photography and botanical illustrations make browsing a pleasure.
Strengths and Nuances
Lakshmi’s multicultural perspective shines, though some readers might crave deeper dives into lesser-known spices (e.g., African or Indigenous varieties). The balance between scholarly detail and approachable writing is masterful—complex enough for chefs but never alienating to novices.
Final Verdict
More than a reference, this encyclopedia is a celebration of how spices shape cultures and connect kitchens across continents. Lakshmi’s warmth and expertise make it a standout in culinary literature—a book to consult, yes, but also to savor.
Perfect for fans of: Salt Fat Acid Heat by Samin Nosrat, The Flavor Bible by Karen Page and Andrew Dornenburg.
March 15, 2021
This is truly an encyclopedia. Inside you will find an A-Z explanation of spices and herbs, including their origins, folklore, and history. But most importantly, Padma Lakshmi does a fantastic job detailing the uses for each spice and herb. This includes, but is not limited to, culinary uses (of which Lakshmi wonderfully describes flavours and makes some suggestions for complimentary meals), medicinal uses, gardening uses, and more.🌶️🌿
As someone who enjoys cooking, and moreover, experimenting in the kitchen, I found this book to be worthy of a place on my bookshelf. Lakshmi's encyclopedia of Spices and Herbs is surely one to get your mind, and your taste buds, thinking about flavor combinations and endless possibilities. 🤤
Do note that this book is not a recipe book. I'm serious. It really is an encyclopedia for spices and herbs. It is up to you, to pin point which spices and herbs to use, and how much to use, to create delicious and flavourful meals.
I did not give this book five stars as I felt it could've used a more photographs to enhance the detailed descriptions of each spice and herb.
As someone who enjoys cooking, and moreover, experimenting in the kitchen, I found this book to be worthy of a place on my bookshelf. Lakshmi's encyclopedia of Spices and Herbs is surely one to get your mind, and your taste buds, thinking about flavor combinations and endless possibilities. 🤤
Do note that this book is not a recipe book. I'm serious. It really is an encyclopedia for spices and herbs. It is up to you, to pin point which spices and herbs to use, and how much to use, to create delicious and flavourful meals.
I did not give this book five stars as I felt it could've used a more photographs to enhance the detailed descriptions of each spice and herb.
March 4, 2020
A great reference book - very thorough and with an enormous amount of information. That said, it is more for people who already have an idea of which spices are used for what, and as I don't have as extensive a knowledge of the vast number of non-traditional spices listed in the book, and would have gotten more use out of something that would have told me which spices documented would go with what, I gave it only 4 stars. (I do use a lot of varied spices when I cook but, nowhere near the variety listed in this book.) But, truly - it's a great, informative book in and of itself - just not what I was looking for.
April 25, 2022
I’ve got a bunch of food sensitivity / intolerance / allergy issues, and one of the more annoying is that I cannot tolerate citrus. This obviously causes me some issues when I’m trying to cook things that would normally rely on lemons and thus far I hadn’t found a solution.
Then I picked up this book at the local public library and less than ten pages in she’s explaining how to subscribe amchur powder for lemon juice, and since I make a lot of Insian food I have amchur. My quality of life has already increased, and that’s just the A section. I’m going to be getting myself a hard copy of this book.
Then I picked up this book at the local public library and less than ten pages in she’s explaining how to subscribe amchur powder for lemon juice, and since I make a lot of Insian food I have amchur. My quality of life has already increased, and that’s just the A section. I’m going to be getting myself a hard copy of this book.
January 1, 2020
A great and useful little tome with lots of advice on how to best use a wide variety of spices from around the world. My only gripe with the books is that rather than having a picture for each entry they do pictures of many spices every couple pages so the pictures and the entries are always separate from each other.
I picked up the book because it caught my attention in the library and it wasn't until I was half way through it that I realized it was written my Padma Lakshi whom I adore from obsessively wathcing Top Chef.
I picked up the book because it caught my attention in the library and it wasn't until I was half way through it that I realized it was written my Padma Lakshi whom I adore from obsessively wathcing Top Chef.
October 22, 2017
This is one of those YMMV reviews — this is an exhaustive guide, covering ones I'd never heard of (galat dagga, nigella) and with fresh information about ones I knew (I had no idea that mace was the wrapping that covers the nutmeg seed, for instance). If I were reading this more as a cooking guide, I doubt I'd be so pleased — the history and nature of all the spices is interesting, but it doesn't tell me anything that would make me a better cook.
December 7, 2024
Great guide to spices and herbs
Wow! An alphabetical collection of herbs, spices, and blends that includes botanical names, alternative names, forms, uses, and medicinal uses. Beautiful photos included as well. This is a really easy to use and helpful resource. Really enjoyed it.
Wow! An alphabetical collection of herbs, spices, and blends that includes botanical names, alternative names, forms, uses, and medicinal uses. Beautiful photos included as well. This is a really easy to use and helpful resource. Really enjoyed it.
March 20, 2017
Very informative, especially about the spices that you don't have contact with everyday.
December 11, 2017
A must to have book in your kitchen , its an ultimate herbs and spice guide.
You will get all the details you are looking for from how it tastes to what are the medical benefit.
You will get all the details you are looking for from how it tastes to what are the medical benefit.
May 10, 2018
Fascinating for anyone who likes to cook... and to eat.
July 6, 2018
An excellent read for familiarizing yourself with spices and herbs that flavor our favorite meals. I'll be using the text to make up some of my own blends for my cooking adventures
January 30, 2019
Not as detailed as I would have hoped.....
March 27, 2019
An interesting, useful book that includes recipes for some spices and herbs.
September 23, 2019
excellent
September 19, 2020
In another edition please add more photos because jumping between google and the book is not much fun.
October 13, 2020
A good book to learn about your favorite herbs and spices. Pictures are very pleasing to look at, though I agree with another reviewer that there could be more and they could be better placed.
May 30, 2021
This is a great resource. I learned a lot in ready and will refer to it often. I HIGHLY RECOMMEND THIS BOOK FOR ANY ONE WHO LOVES FRESH HERBS.
August 14, 2023
Excellent resource! The only thing missing is that the authors seem to have no knowledge of modern medicinal uses for some of the spices, such as cinnamon and turmeric.
August 16, 2024
Great spice resource! It truly is an encyclopedia of spices! I wish there were recipes to accompany the explanations, but that would make the book huge!
October 6, 2024
Loved it, bought as e-book for trip.. may get hatdcopy, definitely going through bibliography and shopping.
thanks ladies.
thanks ladies.
February 6, 2017
Great book to have in your kitchen.
March 18, 2024
It was very informative and well written
March 18, 2017
First off I am a spice-aholic, this book has an explanation of every spice I know and then some from A to Z. Great reference book
February 7, 2017
Would like to pick this one up again before a trip to NYC. Would love to seek out some of the more exotic spices cataloged in this book. An alphabetically organized collection of spices and what they are mostly used for. I wish there was more reference to recipes. Would love to read this along side a cooking class that used it as a resource. Or scratch and sniff - that would be a fun feature for this one.
February 21, 2017
Lots of information and beautiful to look at - photos and endpapers.
Displaying 1 - 30 of 36 reviews