clipped from: www.theepicentre.com  |
| African and Middle Eastern Spice Blends: Baharat, Berbere, Chermoula, Dukkah, Harissa, La Kama, Ras el Hanout, Tsire, Za'atar (Zahtar)
American Spice Blends: Apple Pie Spice, Cajun Blackening Spice, Chili Powder, Old Bay Seasoning, Pumpkin Pie Spice Asian Blends: Chinese 5-spice, Chinese Seasoned Salt, Shichimi-togarashi British Blends: Mixed Spice (Pudding Spice), Pickling Spice Classic French Herb and Spice Blends: Bouquet Garni, Fines Herbes, Herbes de Provence, Quatre Epice Indian Masalas: Chaat Masala, Garam Masala, Green Masala, Madrasi Masala, Panch Phoron, Sambar |
 The Spice Trade, A Taste of Adventure from the Economist is a fascinating accounting of how the history of the spice trade is the history of commerce and modern civilization. Spices, or the Dawn of the Modern Age from Tastes of Paradise, a social history of spices, stimulants and intoxicants. Pepper: King of Spices tells how pepper virtually changed the course of history by playing a key role in the development of trade and conquest. Books on the Spice Trade and Food History reviews some excellent books on the subject. Included: Spice: The History of a Temptation, Dangerous Tastes: The Story of Spices, Nathaniel's Nutmeg, True History of Chocolate, Vanilla: Travels In Search of the Ice Cream Orchid, Salt: A World History, Bittersweet: The Story of Sugar, and History of the World in Six Glasses . |