The majority of spices are seeds; think of cumin, Many flowers are known for their attractive aromas, Many have evolved to be sugar-rich so they make an cardamom, mustard, and fenugreek, or less which have evolved to entice insects into paying a appealing meal for animals, who thereby distribute visit and pollinating the flower as they do so. Below is a step-by-step guide for how to use this AND BLENDS information to create your own unique spice mixes.

The Science of Spice: Understand Flavor Connections and The Science of Spice: Understand Flavor Connections and

MIDDLE EAST continents made it a meeting point for The Middle East has been at the heart of the East–West spice trade for millennia.

Supplementary Black cumin, anardana, peppercorn, saffron Smoky, tart, warming, and sweet, these spices grab the senses with their distinctive personalities, and perform well as solo seasonings or as part of a blend. the Bay of Bengal have seen Indian flavors ” well integrated into local recipes, with garam masala LOCAL SPICE BLEND a particularly popular blend. Iru are the fermented seeds of the locust bean tree, with a strong ammonia smell, used as a condiment. KORARIMA Aden Ethiopia is the main KEY NIGERIA producer and consumer of Historical spice trade routes aromatic korarima seeds.

The Science of Spice | DK US The Science of Spice | DK US

Their characteristics are intended to deter predators—but which humans can described in the chart below, and we have translated the enjoy—causing bitterness, numbness, coldness, or, groupings into a Periodic Table of Spices on pp. Never again will your spice cook, but until recently, the only way to know which jars languish in the dark! Now essential to Turkish and Hormuz Persian cuisine, rose petals were first brought to the region by Chinese traders. Rather than starting Neglecting spices does a disservice to a cook’s from a blank canvas, you can use the spice blends as culinary talents.Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. Step 1 Step 2 CHOOSE MAIN FLAVOR GROUP(S) CHECK THE BLENDING SCIENCE Consider the flavor groups of the Periodic Table when Read through the blending science in the relevant spice profiles to choosing the main flavors of your dish. have had a lasting impact Thai salad of sliced on the Burmese spice palette: steak, chili and few savory dishes omit the lime dressing, base notes from this trio of and khao kua.

The Science of Spice | DK UK

TED-Ed Animations feature the words and ideas of educators brought to life by professional animators. ARABIAN PENINSULA Middle East 29 Rich | Dry | Musky SPICE PALETTE Hummus and The Arabian spice palette shares many of its rich, dried lime flatbreads served fragrant flavors with its northern neighbors: the with dukkah. tamarind, poppy Spices that pack a punch 1 tsp coriander seeds 1 tsp cardamom pods without flooring other flavors 1 tsp black peppercorns 1 tsp cloves are valued in Myanmar: the aromatic warmth of pepper, 1 tsp cumin seeds 1 in (2.World of Spice WEST AFRICA SPICE Hot | Pungent | Smoky PALETTE grains of Selim West Africa is a region of diverse landscapes and peoples, and equally varied culinary traditions. These bold seasonings play a significant role ” in pickles and preserves, and their feisty character LOCAL SPICE BLEND complements and contrasts with main ingredients, too. the Dutch-derived custard 2 cloves dessert melktert, and coriander 2 in (5 cm) cinnamon stick adds fruitiness to biltong, a dry-cured meat. Bangladeshi Muslims favor more cumin, ginger, garlic strident seasonings in such dishes as Mughal-style Although chilis get top billing 2 tsp fennel seeds biryanis and beef curries infused with whole spices. Saffron, cardamom, clove, ” cinnamon, cumin, coriander, garlic, chili, black pepper LOCAL SPICE BLEND Lamb and rice dishes are a firm fixture on Saudi Hawaij menus, and the palette is full of piquant, citrusy A currylike Yemeni blend, popular in slow- spices that cut through cooked meat dishes and soups and as a spice the richness of the meat.