Encyclopedia of Spices from A to Z. 100 Most Famous Spices from Around the World

The “Encyclopedia of Spices” gathers all spicy plants, to one degree or another involved in creating dishes and giving them an unmistakable flavor. For information—and at the same time for inspiration—there are stories about how each of these spices came to the European continent, how they participate in specific types of food, and the medicinal properties of each plant. The book includes both traditional, well-known spices such as anise, basil, zira, sesame, fenugreek, rosemary, thyme, cumin, as well as exotic rare ones: kaleufer, mahlab, sansho, tamarind, citvar. The books are intended to develop culinary talent and bring to life bold culinary ideas!