Index 219
East China 58–59
galangal 138
garlic 172
ginger 55
lemon myrtle 144
lemongrass 146
liquorice 96
mustard 178
North China 55, 58
poppy seeds 198
rose 120
saffron 61, 194
sesame 168
Sichuan pepper 61, 186
Silk Road 21
South China 55, 60–61
star anise 90
turmeric 204
West China 54, 61
Chinese steamed salmon with chilli
and star anise 92
Chios 71, 116
chipotle powder 193
Jamaican jerk rub 64
chorizo: paella 213
cineole 10, 12, 17
cinnamon 10, 14, 39, 80–81
advieh 27
Arabic baharat 26
Burmese garam masala 48
chicken and aubergine biryani with
seven-spice 104
Durban beef bunny chow 211
Durban curry masala 37
Finnish gingerbread spice 72
five-spice powder 60
flavour compounds 81, 214, 216
Jamaican jerk rub 64
mole mix 65
mulling spice 73
pilau masala 34
Shandong spice bag 58
sweet and spicy apple pastry
rosettes 182
Turkish baharat 23
citrus terpenes 12, 15, 142–47
Cleopatra 194
cloves 14, 31, 84–85
Arabic baharat 26
bumbu 52
Burmese garam masala 48
chicken and aubergine biryani with
seven-spice 104
Durban curry masala 37
East Africa 35
Finnish gingerbread spice 72
five-spice powder 60
flavour compounds 11, 12, 85, 214,
216
garam masala 40
Jamaican jerk rub 64
mole mix 65
mulling spice 73
Nanjing spice bag 59
paella mix 74
pilau masala 34
quatre épices 74
Shandong spice bag 58
sweet and spicy apple pastryrosettes 182
Turkish baharat 23
vindaloo paste 44
coconut: gunpowder 45
coconut vinegar: adobo marinade 53
Columbus, Christopher 63, 86, 164,
190
condensed milk: black sesame,
liquorice, and cardamom ice
cream 170
coriander 14, 17, 122–23
Arabic baharat 26
bumbu 52
Burmese garam masala 48
chaat masala 42
chicken and aubergine biryani with
seven-spice 104
dukkah 28
Durban curry masala 37
flavour compounds 12, 123, 214,
216
harissa 33
hawaij 29
khmeli-suneli 77
leche de tigre 69
Malaysian fish curry paste 51
taklia 25
Turkish baharat 23
zhug 25
Cortés, Hernán 100, 190
courgettes: ejjeh with courgette, feta,
and dill and black lime harissa
112
cream
black sesame, liquorice, and
cardamom ice cream 170
Persian rice puddings 210
Culpeper, Nicholas 136
cumin 11, 14, 20, 28, 126–27
advieh 27
Arabic baharat 26
BBQ rub 68
black cumin 41
Burmese garam masala 48
chaat masala 42
dukkah 28
Durban curry masala 37
flavour compounds 12, 127, 214,
216
garam masala 40
harissa 33
hawaij 29
Malaysian fish curry paste 51
mole mix 65
niter kibbeh 32
paella mix 74
panch phoran 43
pilau masala 34
Shandong spice bag 58
Turkish baharat 23
vindaloo paste 44
za’atar 22
zhug 25
curcumin, cooking with 205
curdling, citrus fruit and 145
curry
Asian larb salad with curried duck
and khao kua 140
chana masala with sweet potato andspinach 211
chicken and aubergine biryani with
seven-spice 104
Durban beef bunny chow 211
Goan vindaloo 212
masor tenga fish curry 211
West African peanut curry with
Durban masala 124
curry leaves 15, 176–77
Durban beef bunny chow 211
flavour compounds 177, 215, 217
gunpowder 45D
date and tamarind granita with
caramelized pineapple 156
dill 10, 14, 110–11
dill pickles 111
ejjeh with courgette, feta, and dill
and black lime harissa 112
flavour compounds 111, 214, 216
Dioscorides 206
duck
Asian larb salad with curried duck
and khao kua 140
Nanjing salted duck 212
dukkah 28
Durban 36, 37
Durban beef bunny chow 211
Durban curry masala 37
West African peanut curry with
Durban masala 124E
earthy terpenes 12, 15, 126–29
East Asia 54–61
East China 58–59
Japan 55
North China 55, 58
South China 55, 60–61
South Korea 55, 56–57
West China 54, 61
Ecuador 63, 162
eggs: ejjeh with courgette, feta, and
dill and black lime harissa 112
Egypt 28
ajwain 200
anardana 150
anise 88
caraway 108
celery seed 202
chillies 190
cinnamon 80, 82
coriander 28, 122
cumin 20, 28, 126
dill 110
dried limes 142
fenugreek 206
galangal 138
garlic 172
nigella 128
sesame 168
ejjeh with courgette, feta, and dill
and black lime harissa 112
Escoffier, Georges 164
espelette 193
Ethiopiachillies 32, 190
fenugreek 32
grains of Selim 130
korarima 31, 32
eugenol 11, 12, 17
Europe 70–77
France 70–71, 74
Great Britain 70, 73
Italy 71, 76–77
Scandinavia 71, 72–73
Southeast Europe 71, 77
Spain and Portugal 70, 74–75F
fennel 14, 39, 94–95
Durban beef bunny chow 211
five-spice powder 60
flavour compounds 12, 95, 214, 216
Malaysian fish curry paste 51
panch phoran 43
fenugreek 11, 15, 206–207
blue fenugreek 71
Durban curry masala 37
flavour compounds 207, 215, 217
khmeli-suneli 77
niter kibbeh 32
panch phoran 43
vindaloo paste 44
feta cheese: ejjeh with courgette,
feta, and dill and black lime
harissa 112
Filipino adobo with chicken and
pork 208
Finland 108
Finnish gingerbread spice 72
piparkakut 213
fish
Chinese steamed salmon with chilli
and star anise 92
Malaysian fish curry paste 51
masor tenga fish curry 211
five-spice powder 60, 91
prawn and vegetable stir-fry 213
flavour compounds 10–11, 12–13
vs spice 214–17
flavour groups 12–15
flowers 11
fragrant terpenes 12, 15, 116–25
France 70–71, 74
anise 88
celery seed 202
liquorice 96
poppy seeds 198
fruits 10
fruity aldehydes 13, 15, 160–63G
galangal 10, 47, 138–39
bumbu 52
flavour compounds 13, 14, 17, 139,
215, 217
khao kua 49
Malaysian fish curry paste 51
Galen 128, 172
Gama, Vasco de 184
Ganesh 148
garam masala 40, 91, 126218-224_Index_Acks_305968_ScienceOfSpice.indd 219 13/06/2018 16:25