The Science of Spice

Creating Spice Pairings and Blends 17

EXAMPLE

Coriander shares floral linalool with both

allspice and star anise. This link helps

coriander harmonize with the primary

spices and will also reinforce their floral

aspects that might otherwise be lost.

Another connection is made through its

camphene compound, which is related to

the penetrating camphor in galangal.

PICK YOUR PRIMARY SPICES

Having reviewed the different flavour compounds in each spice,

now settle on the specific spices that will convey the main flavours

of the dish. Consider using two spices from the same flavour

group to add depth and complexity: they will tend to blend well

but bring different nuances for a more rounded base flavour.

EXAMPLE

Allspice and star anise link together powerfully

because they belong to the same flavour group,

bringing warmth and sweetness with aniseed

overtones. These spices are a particularly great pair

because they also share some minor compounds:

peppery phellandrene and cineole. Galangal brings

a new flavour dimension and since it also contains

cineole, the trio harmonize together incredibly well.

Linalool is the

main compound in

coriander and has

a lilac aroma

Eugenol is the

main compound

and has a warm,

medicinal flavour

Anethole has a

liquorice flavour

and dominates

star anise

Cineole is

eucalyptus-like

and vital to the

taste of galangal

ADD COMPLEXITY

Develop the blend by bringing in spices from

further flavour groups, again selecting through

shared flavour compounds. In addition to the spice

profiles, use the table on pp214–217 to explore

the full range of main flavour compounds.

Step 3 Step 4

“

Complexity increases with each extra spice,

and so will pleasure – research shows that the

greater the range of flavours and mouth

sensations in a dish, the tastier it will be.

”

ALLSPICE

Al

STAR ANISE

St

GALANGAL

Gg

CORIANDER

Co

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