Spiced

Spices are woven into the fabric of cultures worldwide. In this groundbreaking book, which includes 340 recipes for home cooks, food historian Priya Mani illustrates the extraordinary odyssey of these treasured ingredients, tracing their path from secluded forest gardens to global plantations, and the evolution of flavors that have shaped our global culinary landscape.

Through essays and inclusive, in-depth profiles of 50 featured spices, the book examines their botanical origins, flavor profiles, preparation, uses in a variety of global dishes, and offers tips and techniques to unlock the full potential of the spice pantry. The book also includes 20 essential spice blends, from garam masala and Chinese 5-spice, to baharat and ras el hanout. Spice blends, once hyper-local, now capture the essence of the taste of a region, transporting cooks to all corners of the world from their own kitchens.

The more than 300 recipes at the heart of the book include classics such as Risotto alla Milanese (saffron), Jollof rice (calabash nutmeg), Massaman curry (white cardamom), Chicken paprikash (chile), Cinnamon buns (cinnamon), Golden milk (turmeric), and Eggnog (nutmeg). Guest essays from global chefs and food writers provide personal insights into the spices that infuse their lives and food.

Spiced is a visually stunning celebration of cooking with spices from around the world, honoring voices and flavors from every kitchen. It is an essential purchase for home cooks and everyone interested in the history and culture of food around the world.