Author(s): Tony Hill
Combining culinary history, the lore of the spice routes, and the author's tasting notes, this book outlines more than 125 herbs and spices, ranging from the familiar to the exotic. It gives practical information and advice, including how best to use nine popular chiles and what distinguishes true cinnamon from cassia cinnamon.
"...Hill's enthusiasm for his subject shines through...an excellent addition to any library." (Library Journal, January 15, 2005) "Hill...is way ahead of cookbook authors who cling to parsley in a cilantro world." (Los Angeles Times, December 5, 2004)
Tony Hill is the owner of World Merchants Spice, Herb & Tea House adjacent to Pike Place Market in Seattle, Washington. He travels near and far to buy spices and tea directly from the growers for his thriving retail, wholesale, and mail-order businesses, selling his wares to top restaurateurs and regular customers from all over the world. Hill has been featured in Food & Wine and the New York Times.
Preface.Acknowledgements.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.Boldo Leaf.Borage.Bread Clover.Bush Tomato.Candlenut.Caraway.Cardamom, Green & 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.Cilantro.Cloves.Coriander, European.Cream of Tartar.Cubeb.Culantro.Cumin, Brown.Cumin, Black.Curry Leaf.Dill.Epazote.Fenugreek.Fennel.Fingerroot.Galangal, Greater.Galangal, Lesser.Gale.Garlic.Ginger.Golpar.Grains of Paradise.Horseradish.Hyssop.Juniper.Kaffir Lime.Kencur.Kokum.Lavender.Lemon Grass.Lemon Myrtle.Lemon Verbena.Licorice.Mace.Mahleb.Mango Powder.Marjoram.Mints.Mitsuba.Mountain Pepper.Mugwort.Mustard Seeds, Yellow, Brown, & Black.Nigella.Nutmeg.Oregano, Mediterranean.Oregano, Mexican.Paprika.Parsley.Pepercorn, Black, Green, White, & 'True' Red.Peppercorn, Long.Peppercorn, Negro.Pepperleaf.Pink Pepper Berries.Pomegranate Seed.Poppy.Rose Petals.Rosemary.Saffron.Safflower.Sage.Sassafras.Savory, Summer & Winter.Screwpine.Sea Salts.Sesame Seed.Seaweed.Shiso.Sichuan Pepper.Star Anise.Sumac.Sweet Flag.Sylphium.Tarragon.Tamarind.Thyme.Turmeric.Vanilla Bean.Vietnamese Coriander.Wattle Seed.Wasabi.Zedoary.HERB AND SPICE BLENDS.Americas Blends.Bay Seasoning.Barcecue Rubs.Memmphis-style Barbecue.Kansas City-style Barbecue.Carolina-style Barbecue.Poultry Rubs.Seafood Rubs.Cajun Blackening.Creole Spices.Montreal Steak Spice.Seafood Boils.Corned Beef Spices.Pickling Spices.Bread Stuffing Spices.Pumpkin Pie Spices.Sausage Spices.Seasoning Salts.Mexican Blends.Chili Powders.Central and South American Blends.Caribbean Blends.Northern European Blends.Central European Blends.French and Italian Blends.Medieval Blends. Russian Blends.Middle Eastern Blends.Indian Subcontinent Blends.Chai Spices.Curry Powders.African Blends.Southeast Asian Blends.Indonesian Sambals.Thai Curry Pastes.Chinese Blends.Japanese Blends.Bibliography.Index.