Culinary Herbs & Spices of the World

Culinary Herbs & Spices of the World is a fully illustrated scientific reference guide covering nearly all commercial herbs and spices in existence. Ben-Erik van Wyk details more than 150 species—from black pepper to white ginger—including information on propagation, cultivation, and culinary uses for each. Introductory chapters explore culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors. Individual entries describe the chemical compounds and structures responsible for each herb or spice's characteristic taste. The book also provides a global perspective on the most famous uses and signature dishes associated with each herb and spice. Historically, herbs and spices have shaped world cuisines and influenced trade, exploration, poetry, religious practices, and political conflict. At various points in history, spices served as currency and sources of wealth and power.