Spice: Understand the Science of Spice, Create Exciting New Blends, and Revolutionize Your Cooking by Dr. Stuart Farrimond

  • Za’atar (page 22)

    from The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking The Science of Spice by Dr. Stuart Farrimond

    • Categories: Spice / herb blends & rubs; North African; Syrian
    • Ingredients: cumin seeds; sesame seeds; dried oregano; sumac
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Notes about this book

  • KatieK1 on June 24, 2025

    This book is not properly set up as an ebook. I'm returning it.

  • mjes on September 05, 2021

    Ejjeh with courgette, feta, and dill and black lime harissa (pg 112) This Lebanese omelette is a zucchini and feta omelette seasoned with herbs and harissa. A terrific omelette in or out of the suggested pita.

Notes about Recipes in this book

  • Date and tamarind granita with caramelized pineapple

    • Gilbatron on December 15, 2025

      Really delicious! Suggested as an appetizer, but it definitely works as a dessert. If you can't find a seedless tamarind block, use 200g with seeds.

  • Spiced Filipino adobo with chicken and pork

    • steven_86ksfl on January 29, 2026

      Very pleasant dish really lovely balance of spice . Will definitely make again !!

  • Durban beef bunny chow

    • stacylynnwinnie on September 21, 2025

      I bought a loaf of Jamaican Hard Bread and it was perfect for this. It was pretty spicy which I usually like but might cut down the spice next time. I had an opened box of beef broth to use up so I deglazed the pan with along the way. I got beef chuck but might try a different stew meat next time. I cooked this in my Le Creuset French oven. I served it with a side of curry roasted cauliflower.

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  • ISBN 10 1465475575
  • ISBN 13 9781465475572
  • Published Oct 23 2018
  • Format Hardcover
  • Page Count 224
  • Language English
  • Publisher DK Publishing

Publishers Text

Calling all spice fans, adventurers, and curious cooks: explore the world's spices, create your own spice blends, and take your cooking to the next level.

Spice is a cookbook like no other--one that will help you better understand the science behind the art of cooking with spices.

If you've ever wondered what to do with that unused jar of sumac, why some spices taste stronger than others, how to make your own garam masala, or simply which are the best spices for chicken, this inspirational guide has all the answers. Spice outlines the science behind the flavors and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other.

A "periodic table" of spices shows the connections between flavor compounds, and explains how spices can be grouped into distinct flavor families. Flavor maps explore the key regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian subcontinent, and show the spice palettes of individual countries and cuisines. Spice profiles--organized by flavor groups such as "pungent," "sweet," or "nutty"--showcase each of the world's spices and suggest food pairings, spice pairings, blend ideas, and how to cook each spice to best release its flavor and aroma. Finally, spicy recipes for blends, butters, rubs, and pastes showcase authentic spice mixes from around the world, and suggest innovative combinations that you might never have considered before.

Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

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