In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. The book covers more than 150 species, from black pepper and blackcurrant to white mustard and white ginger, detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavours, and individual entries include the chemical compounds and structures responsible for each spice or herb's characteristic flavour. Finally, the book offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand's curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.

Product Description: This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development, production and marketing staff in seasoning and ingredient companies as well as food manufacturers...read more

A comprehensive introduction to the history and application of the herbs and spices that can be used to enhance food includes storage advice, cultivation tips, and one hundred recipes organized according to the primary herb or spice used.