Containing in-depth profiles of almost 100 culinary spices and herbs, from their origins and often-colorful histories to buying and storage and how they are processed and used, this newly expanded edition is a feast of fascinating reading and practical advice. It takes you inside the spice trade, from farmers' fields and foraging expeditions, to raucous auctions and remote research stations.

Encyclopedic in scope, yet accessible and designed for easy use, the book provides detailed information on the art of combining spices, including instructions for making 66 blends. MOre than 170 recipes also showcase these flavorful plants. Whether you are a novice cook or an experienced chef, this indispensable resource is the only book on herbs and spices you will ever need.