Download The Encyclopedia of Spices and Herbs by Padma Lakshmi PDF

By Padma Lakshmi

From the Emmy-nominated host of the award-winning most sensible Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with attractive images and a wealth of rationalization, historical past, and cooking advice.

Award-winning cookbook writer and tv host Padma Lakshmi, encouraged by means of her lifetime of touring around the globe, brings jointly the world’s spices and herbs in a colourful, complete alphabetical advisor. This definitive culinary reference ebook is illustrated with wealthy colour photos that seize the essence of a various diversity of spices and their real flavors. The Encyclopedia of Spices and Herbs comprises whole descriptions, histories, and cooking feedback for elements from easy herbs to the main unique seeds and chilies, in addition to info on toasting spices, making teas, and infusing quite a few oils and vinegars. And no different industry epitomizes Padma’s love for spices and international food than the place she spent her childhood—lingering within the aisles of the long-lasting gourmand nutrients shop Kalustyan’s, in long island City.

Perfect for the vacation season and necessary to any well-stocked kitchen or cooking fanatic, The Encyclopedia of Spices and Herbs is a useful source in addition to a beautiful and adventurous travel of a few of the main wondrous and majestic flavors in the world.

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Extra info for The Encyclopedia of Spices and Herbs

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In Oaxaca and Chiapas, the paste is pure ground seeds; in the Yucatán, it contains other spices and flavorings such as cumin and coriander seeds, black peppercorns, oregano, and garlic, and it is called recado rojo (rojo means “red,” and recado refers to a mixture of spices). Recado rojo is used to season chicken, pork, and fish, as well as tamales, that will be baked in banana leaves, and it is also added to soups and stews. Oil infused with annatto seeds (see Annotto Oil) will add color and a mild flavor to many dishes.

They are also found in some versions of the spice blends ras el hanout, garam masala, and harissa. In the Middle East, a dish made with caraway called moughli is served to celebrate childbirth. Black caraway, which is native to Persia, is used in northern India, Pakistan, and Bangladesh, where it adds its distinctive rich, nutty taste to biryanis, kormas, and some Moghul-style and tandoori preparations. Caraway’s essential oil flavors liqueurs such as aquavit, kümmel, and schnapps. MEDICINAL USES: Considered a digestive, caraway can be used to make a soothing tea (see sidebar).

Berbere is an essential ingredient in doro wat, the chicken stew that is considered Ethiopia’s national dish, and it adds its pungent flavor to other stews and to soups. It is used as a dry rub for meats, poultry, and fish that will be grilled, roasted, or panfried. Berbere can be combined with oil to make a seasoning paste, or a dip for flatbreads, and it is often fried in oil at the start of cooking to provide the seasoning base for a stew or other dish. BLACK CARDAMOM See Cardamom. BLACK CUMIN See Cumin.

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