Ebook: Cooking with Spices: 100 Recipes for Blends, Marinades, and Sauces from Around the World

Foreword -- Introduction -- Chapter 1: The power of spices -- Chapter 2: India : Ajowan, Amchur, Anardana, Asofoetida, Black pepper, Cardamom, Ceylon cinnamon, Green and pink pepper, Nigella, Turmeric, White pepper -- Chapter 3: Asia and the South Pacific: Cassia cinnamon, Cloves, Galangal, Ginger, Lemon peel, Mace, Nutmeg, Star anise, Szechuan, Sansho, and other peppers, Wasabi -- Chapter 4: The Americas: Allspice, Annatto, Chiles, Ancho (poblano), Cayenne, Chipolte (Jalapeño), Guajillo (Mirasol), Habenero and Scotch Bonnet, Pumpkin seeds, Sassafras, Vanilla -- Chapter 5: Eastern Mediterranean, Middle East, And Africa: Anise, Coriander, Cumin, Grains of Paradise, Licorice root, Poppy seed, Saffron, Sesame seeds, Tamarind -- Chapter 6: Europe and the Mediterranean: Caraway, Celery seeds, Dill seeds, Fennel seeds, Fenugreek, Horseradish, Juniper berries, Mustard seeds, Paprika, Sumac -- References -- Resources -- Recipe index -- Index.;As any home cook knows, adding a little bit of spice to your meal can bring flavor and variety to your plate in a big way. After all, humans all around the world have been fine-tuning the art of seasoning in various forms for thousands of years. But figuring out the right amount or food pairing can be intimidating - resulting in your unopened spices left sitting on the rack. Cooking With Spices is a cookbook and reference guide for any level chef who wants to learn about and explore spices from around the world. Organized by region from India to Europe - with spice profiles and recipes for rubs, blends, marinades, and sauces - Cooking with Spices shows you how to savor spices every day, no matter where you are in the world. Recipes include: Chinese five-spice blend, South Pacific honey paste, Backcountry chimichurri sauce, Harissa paste, Sicilian saffron pasta sauce and much more.