The Science of Spice

Understand Flavor Connections and Revolutionize Your Cooking

Calling all spice fans, adventurers, and curious cooks: explore the world's spices, create your own spice blends, and take your cooking to the next level.

Spice is a cookbook like no other--one that will help you better understand the science behind the art of cooking with spices.

If you've ever wondered what to do with that unused jar of sumac, why some spices taste stronger than others, how to make your own garam masala, or simply which are the best spices for chicken, this inspirational guide has all the answers. Spice outlines the science behind the flavors and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other.

A "periodic table" of spices shows the connections between flavor compounds, and explains how spices can be grouped into distinct flavor families. Flavor maps explore the key regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian subcontinent, and show the spice palettes of individual countries and cuisines. Spice profiles--organized by flavor groups such as "pungent," "sweet," or "nutty"--showcase each of the world's spices and suggest food pairings, spice pairings, blend ideas, and how to cook each spice to best release its flavor and aroma. Finally, spicy recipes for blends, butters, rubs, and pastes showcase authentic spice mixes from around the world, and suggest innovative combinations that you might never have considered before.

Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.
Spice
 
Spice Science
 
What Is a Spice?
Flavor and Aromas
Compounds
Understanding Heat
Releasing and Developing Flavors
Periodic Table of Spices
Forming Flavor Combinations
 
World of Spice
 
Middle East
            Syria/Turkey
            Israel/Lebanon
            Iraq/Iran
            Egypt/Arabian Peninsula
Africa
            Horn of Africa/The Maghreb
            East Africa/Central Africa
            West Africa/Southern Africa
South Asia
            Northwest India & Pakistan/Himalayan Belt
            Northeast India & Bangladesh/Central India
            West India/South India & Sri Lanka
Southeast Asia
            Myanmar/Thailand, Cambodia, & Laos
            Vietnam/Malaysia & Singapore
            Indonesia/Philippines
East Asia
            Korea/Japan
            North China/East China
            South China/West China
The Americas
            The Caribbean/Mexico & Central America
            The Andes/The Amazon
            North America/Pacific Latin America
Europe
            Scandinavia/Britain
            Spain & Portugal/France
            Italy/Southeast Europe & Georgia
 
Spice Profiles
 
Sweet Warming Phenols
            Cinnamon
            Cassia
            Clove
            Allspice
            Anise
            Star Anise
            Recipe: Star Anise Steamed Salmon
            Fennel Seed
            Licorice
            Mahleb
            Vanilla
            Warming Terpines
            Nutmeg
            Recipe: Middle Eastern Chicken Biryani
            Mace
            Caraway
            Dill Seed
            Recipe: Ejjeh with Dill and Black Lime Harissa
            Annatto
Fragrant Terpines
            Mastic
            Juniper
            Rose
            Coriander
            Recipe: Vegan Peanut Curry
Earthy Terpines
            Cumin
            Nigella
Penetrating Terpines
            Grains of Selim
            Black Cardamom
            Cardamom
            Bay
            Galangal
            Recipe: Curried Lamb with Khao Kua
Citrus Terpines
            Dried Lime
            Lemon Myrtle
            Lemongrass
Sweet-Sour Acids
            Amchoor
            Pomegranate
            Sumac
            Tamarind
Recipe: Roast Pineapple with Tamarind Granita
            Carob
            Fruity Aldehydes
            Barberry
            Cacao
Toasty Pyrazines
            Paprika
            Wattle
            Sesame
            Recipe: Black Sesame, Licorice, and Cardamom Ice Cream
Sulfurous Compounds
            Garlic
            Asafoetida
            Curry Leaf
            Mustard
Pungent Compounds
            Grains of Paradise
            Recipe: Sweet and Hot Apple Pastry Rosettes
            Black Pepper
            Sichuan Pepper
            Ginger
            Chili
Unique Compounds
            Saffron
            Recipe: Spiced Scallops with Saffron Beurre Blanc
            Poppy
            Ajwain
            Celery Seed
            Turmeric
            Fenugreek
            Recipe: Spiced Adobo
Specializing in food science, Dr. Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, on radio, and at public events, and his writing appears in national and international publications, including the Independent, the Daily Mail, and New Scientist.

An avid blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust, the world's largest medical research charity. View titles by Dr. Stuart Farrimond

About

Calling all spice fans, adventurers, and curious cooks: explore the world's spices, create your own spice blends, and take your cooking to the next level.

Spice is a cookbook like no other--one that will help you better understand the science behind the art of cooking with spices.

If you've ever wondered what to do with that unused jar of sumac, why some spices taste stronger than others, how to make your own garam masala, or simply which are the best spices for chicken, this inspirational guide has all the answers. Spice outlines the science behind the flavors and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other.

A "periodic table" of spices shows the connections between flavor compounds, and explains how spices can be grouped into distinct flavor families. Flavor maps explore the key regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian subcontinent, and show the spice palettes of individual countries and cuisines. Spice profiles--organized by flavor groups such as "pungent," "sweet," or "nutty"--showcase each of the world's spices and suggest food pairings, spice pairings, blend ideas, and how to cook each spice to best release its flavor and aroma. Finally, spicy recipes for blends, butters, rubs, and pastes showcase authentic spice mixes from around the world, and suggest innovative combinations that you might never have considered before.

Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

Table of Contents

Spice
 
Spice Science
 
What Is a Spice?
Flavor and Aromas
Compounds
Understanding Heat
Releasing and Developing Flavors
Periodic Table of Spices
Forming Flavor Combinations
 
World of Spice
 
Middle East
            Syria/Turkey
            Israel/Lebanon
            Iraq/Iran
            Egypt/Arabian Peninsula
Africa
            Horn of Africa/The Maghreb
            East Africa/Central Africa
            West Africa/Southern Africa
South Asia
            Northwest India & Pakistan/Himalayan Belt
            Northeast India & Bangladesh/Central India
            West India/South India & Sri Lanka
Southeast Asia
            Myanmar/Thailand, Cambodia, & Laos
            Vietnam/Malaysia & Singapore
            Indonesia/Philippines
East Asia
            Korea/Japan
            North China/East China
            South China/West China
The Americas
            The Caribbean/Mexico & Central America
            The Andes/The Amazon
            North America/Pacific Latin America
Europe
            Scandinavia/Britain
            Spain & Portugal/France
            Italy/Southeast Europe & Georgia
 
Spice Profiles
 
Sweet Warming Phenols
            Cinnamon
            Cassia
            Clove
            Allspice
            Anise
            Star Anise
            Recipe: Star Anise Steamed Salmon
            Fennel Seed
            Licorice
            Mahleb
            Vanilla
            Warming Terpines
            Nutmeg
            Recipe: Middle Eastern Chicken Biryani
            Mace
            Caraway
            Dill Seed
            Recipe: Ejjeh with Dill and Black Lime Harissa
            Annatto
Fragrant Terpines
            Mastic
            Juniper
            Rose
            Coriander
            Recipe: Vegan Peanut Curry
Earthy Terpines
            Cumin
            Nigella
Penetrating Terpines
            Grains of Selim
            Black Cardamom
            Cardamom
            Bay
            Galangal
            Recipe: Curried Lamb with Khao Kua
Citrus Terpines
            Dried Lime
            Lemon Myrtle
            Lemongrass
Sweet-Sour Acids
            Amchoor
            Pomegranate
            Sumac
            Tamarind
Recipe: Roast Pineapple with Tamarind Granita
            Carob
            Fruity Aldehydes
            Barberry
            Cacao
Toasty Pyrazines
            Paprika
            Wattle
            Sesame
            Recipe: Black Sesame, Licorice, and Cardamom Ice Cream
Sulfurous Compounds
            Garlic
            Asafoetida
            Curry Leaf
            Mustard
Pungent Compounds
            Grains of Paradise
            Recipe: Sweet and Hot Apple Pastry Rosettes
            Black Pepper
            Sichuan Pepper
            Ginger
            Chili
Unique Compounds
            Saffron
            Recipe: Spiced Scallops with Saffron Beurre Blanc
            Poppy
            Ajwain
            Celery Seed
            Turmeric
            Fenugreek
            Recipe: Spiced Adobo

Author

Specializing in food science, Dr. Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, on radio, and at public events, and his writing appears in national and international publications, including the Independent, the Daily Mail, and New Scientist.

An avid blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust, the world's largest medical research charity. View titles by Dr. Stuart Farrimond

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