The Science of Spice

Flavour Group | SULPHUROUS COMPOUNDS | Mustard 179 BLENDING SCIENCE Mustard’s heat is produced by sulphur-containing isothiocyan ...

180 Spice Profiles Grains of paradise originated in West Africa. The spice was first brought to Europe by Arab, Berber, or Jewis ...

Flavour Group | PUNGENT COMPOUNDS | Grains of Paradise 181 Cooking with oil is essential – most of the flavour and pungency comp ...

182 Spice Profiles This beguiling take on a popular pastry treat is inspired by the sweet and peppery flavours of East and West ...

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184 Spice Profiles Black pepper is native to southern India and has been cultivated and traded for over 3,500 years. In the 4th ...

185 BLACK PEPPER Pe Flavour Group | PUNGENT COMPOUNDS | Black Pepper BLENDS TO TRY Use and adapt these classic blends featuring ...

186 Spice Profiles BOTANICAL NAME Zanthoxylum simulans ALSO KNOWN AS Chinese coriander, Chinese pepper, mountain pepper, hua jia ...

Flavour Group | PUNGENT COMPOUNDS | Sichuan Pepper 187 BLENDS TO TRY Use and adapt these classic blends featuring Sichuan pepper ...

188 Spice Profiles Region of cultivation Ginger is native to tropical Asia, possibly India. Today it is mainly cultivated on Ind ...

Flavour Group | PUNGENT COMPOUNDS | Ginger 189 Ginger has a hot-spice, citrusy, woody taste. The dried form has a stronger, more ...

190 Spice Profiles Evidence suggests chillies were being cultivated as early as 5000 bce in South America. According to the Span ...

191 CHILLI Ch Flavour Group | PUNGENT COMPOUNDS | Chilli BLENDS TO TRY Try these blends featuring chilli and adapt them with ble ...

192 Spice Profiles Guajillo This is the dark, sun-dried form of the mirasol chilli. Its smoky sweetness – with just a little hea ...

Flavour Group | PUNGENT COMPOUNDS | Chilli 193 Pasilla This Mexican staple spice is medium-hot, with a complex, sweet flavour re ...

Spice Profiles Region of cultivation Native to parts of the Mediterranean and originally cultivated in Greece, saffron is now ma ...

Flavour Group | UNIQUE COMPOUNDS | Saffron RELEASE THE FLAVOUR The key flavour compounds (safranal and picrocrocin) and pigments ...

196 Spice Profiles Kashmiri cooking is often characterized by the contrast of warm roasted fennel seeds, astringent ginger, and ...

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198 Spice Profiles The plant Opium poppy is a summer-flowering annual herbaceous plant that can grow to 1.2m (4ft) high. Black T ...