The Spice and Herb Bible

by Ian Hemphill, Kate Hemphill

Overview

The IACP award-winning and James Beard nominated The Spice and Herb Bible has a brand-new cover treatment.

Cooks everywhere use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From bay leaves to lemongrass to vanilla beans, a well-stocked kitchen must have a wide selection of herbs and spices.

This expanded and completely revised new edition is the culmination of Ian Hemphill's lifelong experience in the spice industry. It is a fascinating and authoritative guide. Hemphill describes a wide range of global herbs and spices used in modern kitchens either alone or in wonderful blends. He completely demystifies the art of combining herbs and spices and home cooks can meet and enjoy a world of flavors previously found only at internationally inspired restaurants. He provides the "inside story" based on his extensive experience in this ancient and stimulating industry.

The third edition features 6 new spice entries (for a total of 97), 102 new recipes, 33 new curry spice blends and 17 new spice blends. There is also a new and fascinating section, "Travels in the Spice Trade," that includes his personal anecdotes and travel stories. The interior pages have been completely redesigned and reorganized with full color throughout.

All the entries are listed alphabetically with a detailed color photo of every herb and spice. There are also comprehensive and handy storage suggestions with details for every herb and spice. A full-circle culinary experience in the world of herbs and spices, this new edition is still the definitive reference in its field.

Product Details

ISBN-13:	9780778804932
Publisher:	Rose, Robert Incorporated
Publication date:	09/11/2014
Edition description:	Third Edition
Pages:	800
Sales rank:	619,050
Product dimensions:	7.80(w) x 10.50(h) x 1.70(d)

About the Author

Ian Hemphill, raised in Sydney, Australia, is the founder of Herbie's Spices, the internationally respected business that sells quality herbs and spices online at www.herbies.com.au.

Kate Hemphill, based in London, England, is a qualified chef and food writer, who also works at Herbie's Spices.

Table of Contents

List of Recipes
Foreword
Acknowledgments
Introduction

I. The World of Spices

• The Spices in Our Lives
• What is the Difference Between Spices and Herbs?
• Essential Oils, Oleoresins, Essences and Exracts
• Growing Your Own Spices and Herbs
• Drying Your Own Spices and Herbs
• Buying and Storing Spices and Herbs
• Using Fresh and Dried Spices and Herbs
• Spices and Herbs Found in Popular Cuisines
• Matches Wines with Spices

II. Spice Notes

• Ajowan
• Akudjura
• Alexanders
• Allspice
• Amchur
• Angelica
• Aniseed
• Annatto Seed
• Arugula
• Asafetida
• Balm
• Barberry
• Basil
• Bay Leaves
• Bergamot
• Black Limes
• Borage
• Calamus
• Candlenut
• Capers
• Caraway
• Cardamom
• Cardamom — Brown
• Cardamom — Green
• Celery Seed
• Chervil
• Chicory
• Chili
• Chives
• Cinnamon and Cassia
• Cloves
• Coriander
• Cress
• Cumin
• Curry Leaf
• Dill
• Elder
• Epazote
• Fennel
• Fenugreek
• Filé Powder
• Galangal
• Garlic
• Ginger
• Grains of Paradise
• Horseradish
• Juniper
• Kaffir Lime Leaves
• Kokam
• Lavender
• Lemongrass
• Lemon Myrtle
• Lemon Verbena
• Licorice Root
• Lovage
• Mahlab
• Mastic
• Mint
• Mustard
• Myrtle
• Nigella
• Nutmeg and Mace
• Olida
• Oregano and Marjoram
• Orris Root
• Pandan Leaf
• Paprika
• Parsley
• Pepper — Pink Schinus
• Pepper — Sichuan
• Pepper — Vine
• Pepperleaf and Pepperberry — Tasmanian
• Pomegranate
• Poppy Seed
• Purslane
• Rose
• Rosemary
• Safflower
• Saffron
• Sage
• Salad Burnet
• Salt
• Savory
• Sesame
• Sorrel
• Star Anise
• Stevia
• Sumac
• Sweet Cicely
• Tamarind
• Tarragon
• Thyme
• Turmeric
• Vanilla
• Vietnamese Mint
• Wattleseed
• Zedoary

III. The Art of Combining Spices

• The Principles of Making Spice Blends
• Aussie Bush Pepper Mix
• Baharat
• Barbecue Spices
• Berbere
• Bouquet Garni
• Cajun Spice Mix
• Chaat Masala
• Chermoula
• Chinese Five Spice
• Curry Powder
• Dukkah
• Fines Herbes
• Game Spice
• Garam Masala
• Harissa
• Herb and Vegetable Salts
• Herbes de Provence
• Italian Herbs
• Jerk
  Seasoning
• Laksa Spices
• Mélange of Pepper
• Mexican Chili Powder
• Mixed Herbs
• Mixed Spice / Apple Pie Spice
• Nasi Goreng Spice
• Paella Seasoning
• Panch Phora
• Peppermill Blend
• Persian Spice
• Pickling Spice
• Quatre Epices
• Ras el Hanout
• Sambar Powder
• Shichimi-Togarashi
• Stuffing Mix
• Tagine Spice Mix
• Tea and Coffee Masala
• Tsire
• Za'atar

Bibliography
Index
Recipe Index

Preface

Introduction

When one grows up on an herb farm and then proceeds to spend the next 40 years working in the herb and spice industry, it is easy to assume that everyone feels comfortable with using herbs and spices. Of course this is far from the reality, and over the years I have been asked many questions, from the bizarre to the basic, What people want most is an insight into the world of spices from someone who works with these miracles of nature everyday.

In The Spice and Herb Bible I have set out to give the reader "the inside story," based on the learning and experiences I have assimilated in this ancient and stimulating industry.

It seems appropriate to begin by explaining some of the basics and sharing interesting facts that apply to all herbs and spices. Because spices are so important in determining the signatures of foods from different countries, I have provided some background information and a list of the key spice flavors that are used in some of the world's mot popular cuisines. Part Two looks at individual herbs and spices, in alphabetical order by common English name (to assist in looking up a reference quickly). Part Three deals with the art of combining spices. Once you have an understanding of the individual herb and spice characteristics it is a logical next step to bring surprisingly diverse flavors together to create completely unimaginable results. I hope you will find this interesting and stimulating, and most importantly will feel that the art of using spices successfully in everyday cooking has been demystified and made more enjoyable.

Editorial Reviews

[Review of Previous Edition:] Casual cook or culinary adventurer, everyone will enjoys parts or all of this guide... Even non-cooks will enjoy a great read.

Hersam Acorn (Fairfield County, CT) - Susan Miller

[Review of Previous Edition:] A great resource... along with full-color photographs, you'll find historical information as well as tips on buying, storage and usage for each spice or herb.

Lincoln Journal Star

[Review of Previous Edition:] Co-winner in the [2006 International Association of Culinary Professionals] Food Reference/Technical Category ... The book is essential for the sweeping array of spices and herbs now available.

Kalamazoo Gazette - William R. Wood

[Review of Previous Edition:] This book is a remarkable achievement, not only for its encyclopedic coverage of the subject.... but for the coverage of the world spice blends and the great recipes... Highly recommended.

Fiery Foods and BBQ - Dave DeWitt

[Review of First Edition:] A long overdue, essential kitchen tool for any serious home-cook. Here, finally, an easy to navigate encyclopedia of the flavors, scents, and perfumes of the world's cuisines, an aromatic gem of a book, as useful as it is weighty at almost 500 pages... This is an indispensable addition to any kitchen library, and one you'll find reason to consult alongside everyone of your cookbooks.

Books in Canada - Byron Ayanoglu

[Review of First Edition:] A terrific book.

Rocky Mountain News - Marty Meitus

[Review of First Edition:] This is a wonderful resource for both the novice and the experienced cook.

Kliatt - Shirley Reiss

[Review of First Edition:] Comprehensive information about all these natural ingredients that add flavor to food.

Healthy Cooking

[Review of Previous Edition:] This is an excellent addition to culinary collections in academic and public libraries. Serious cooks will want it for personal collections as well.

Barbara M. Bibeln Reference Books Annual

[Review of First Edition:] Simply put, [Hemphill] knows his herbs and spices.

HortIdeas

[Review of Previous Edition:] Helps adventurous chefs sort out their seasonings.

New York Daily News - Rachel Wharton

[Review of Previous Edition:] This is an excellent addition to culinary collections in academic and public libraries. Serious cooks will want it for personal collections as well.

American Reference Books Annual - Barbara M. Bibel

11/01/2014
This full-color text covers herbs and spices, from the collection of herbs de province to the more exotic sumac, orrisroot, and pepperberry. Each entry gives the spice name in a variety of languages, brief background material, information about the plant and on storage and use of the herb or spice, and relevant recipes. Some of these recipes harken back to the author's Australian youth, such as cardamom mangoes (under cardamom—green) which the author recalls having for Christmas breakfast, something not possible in the northern hemisphere. A section investigating blends gives mixtures of spices common or not in different styles of cooking. These include blends from pickling spices to harissa. The index offers a detailed listing of common names of herbs and spices as well as of all the recipes included in the text. VERDICT This truly beautiful and quite comprehensive volume will appeal to lovers of food, amateur and professional chefs, and everyone in between. While other works may address similar information, the author gives a personal touch to this one, which creates an uncommon warmth.—Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland

Library Journal

A great source of spice information and recipes.

Rochester Democrat and Chronicle - Karen Miltner

[An excellent book... But most interesting about this book is how it has been compiled, and that it is written in a language comprehensible for the majority of readers, in addition to being very informative.]

El Nuevo Herald, Miami, FL - Cristina Juri Arencibia

A great source of spice information and recipes.
— Karen Miltner

Rochester Democrat and Chronicle

A remarkable achievement... Highly recommended.
— Dave DeWitt

Fiery Foods and BBQ

[Review of First Edition:] A terrific book.
— Marty Meitus

Rocky Mountain News

[Review of First Edition:] Long overdue, essential kitchen tool... This is an indispensable addition to any kitchen library.
— Byron Ayanoglu

Books in Canada

Helps adventurous chefs sort out their seasonings.
— Rachel Wharton

New York Daily News

An excellent addition to culinary collections in academic and public libraries. Serious cooks will want it for personal collections.
— Barbara M. Bibel

American Reference Books Annual

Co-winner in the [2006 International Association of Culinary Professionals] Food Reference/Technical Category ... Essential.
— William R. Wood

Kalamazoo Gazette