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Culinary herbs & spices of the world / Ben-Erik van Wyk.

by Van Wyk, Ben-Erik, author.

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Chicago ; London : The University of Chicago Press ; Richmond, Surrey : Kew Publishing, Royal Botanic Gardens, c2013.

Cooking (Herbs)

Cooking (Spices)

Herbs -- Utilization.

9780226091662 (cloth : alkaline paper)

022609166X (cloth : alkaline paper)

9781842465011 (Kew)

1842465015 (Kew)

320 pages : color illustrations ; 25 cm

Introduction -- History -- Regions of origin and culinary traditions -- Cultivation, harvesting and processing -- Salad herbs and herb mixtures (listed by common name) -- Culinary herbs (listed by common name) -- Spices (listed by common name) -- Spice mixtures -- Seasonings and condiments -- The chemistry of taste and flavour -- The herbs and spices (in alphabetical order by plant name) -- Quick guide to culinary herbs and spices.

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.

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