Spices are rare things, at once familiar and exotic, comforting us
in favourite dishes while evoking far-flung countries, Arabian
souks, trade winds, colonial conquests and vast fortunes. From
anise to zedoary, The Book of Spice introduces us to their
properties, both medical and magical, and the fascinating stories
that lie behind both kitchen staples and esoteric luxuries. John
O'Connell's bite-size chapters combine insights on history and art,
religion and medicine, culture and science, richly seasoned with
anecdotes and recipes. Discover why Cleopatra bathed in saffron and
mare's milk, why wormwood-laced absinthe caused eighteenth-century
drinkers to hallucinate and how cloves harvested in remote
Indonesian islands found their way into a kitchen in ancient Syria.
Almost every kitchen contains a tin of cloves or a stick of
cinnamon, almost every dish a pinch of something, whether chilli or
cumin. Combining an extraordinary amount of research with a
lifelong passion, this is culinary history at its most appetising.
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