Label
All
0
Clear all filters

Flavour & Spice

Appears in

By Ghillie Basan

Published 2019

  • About

Spices are the soul of my kitchen. They put the spirit into a dish. Their aroma and flavour can be luring and intoxicating, taking you on a journey of excitement, memory or nostalgia in the same way that whisky can; it seems natural that they should go hand in hand.

So what exactly is a spice?
Technically, it is the dried part of a rhizome, root, bark, flower, fruit or seed, whereas a herb is the herbaceous or leafy part of an aromatic plant. Some ingredients like fresh ginger root, garlic and lemongrass get swept under the spice banner but, by definition, if they are fresh they are not spices. Believed by many cultures to be integral to our very health and vitality, spices have been enhancing the food we eat for thousands of years.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

The licensor does not allow printing of this title