Ebook: On spice: advice, wisdom, and history with a grain of saltiness

"A revealing look at the history and production of spices, with modern, no-nonsense advice on using them at home. Those notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. Inside, you'll learn where spices come from: historically, geographically, botanically, and in the modern market. You'll see snapshots of life in a spice shop, how the flavors and stories can infuse not just meals but life and relationships. And you'll get straightforward advice delivered with wry wit."--Provided by publisher.;Salt -- Saffron -- Vanilla -- Cinnamon & cassia -- Nutmeg & mace -- Cloves -- Juniper -- Ginger -- Cardamom -- Seeds: part 1. Fennel, anise, star anise, caraway, and coriander -- A digression: herbs -- Basil, bay leaves, chervil, chives, cilantro, dill, fenugreek, lavender, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, thyme -- Seeds: part 2. Mustard, cumin, poppy & sesame -- Za'atar -- Garlic, onion, shallot & chives -- Turmeric -- Curry -- Paprika & cayenne -- Chilis -- Pepper.