The Science of Spice

15

GARLIC

Ga

PERIODIC TABLE

OF SPICES

Taking inspiration from the scientific world, I have

devised this Periodic Table of Spices as a starting point

for a new way of thinking about spices.

Each of the main spices featured in this book has

been assigned to one of 12 flavour groups, according

to the flavour compound that is most important to

its taste profile.

Use the key below to identify the flavour group

and turn back to pp12–13 for a full description of the

characteristics defining each group.

Once you have familiarized yourself with the spice

groupings, turn the page for step-by-step instructions

on how to start using the Periodic Table of Spices to

create your own pairings and unique blends.

KEY TO FLAVOUR GROUPS

BLACK PEPPER

Pe

GINGER

Gi

MUSTARD

Mu

ASAFOETIDA

As

WATTLE

Wa

PAPRIKA

Pa

SESAME

Se

CURRY LEAF

Cy

CHILLI

Ch

SICHUAN

PEPPER

Si

GRAINS OF

PARADISE

Pr

SAFFRON

Sa

FENUGREEK

Fg

TURMERIC

Tu

CELERY SEED

Ce

AJWAIN

Aj

POPPY

Po

Periodic Table of Spices

Sweet Warming

Phenols

Sweet-Sour

Acids

Warming

Terpenes

Fruity

Aldehydes

Earthy

Terpenes

Sulphurous

Compounds

Fragrant

Terpenes

Toasty

Pyrazines

Penetrating

Terpenes

Pungent

Compounds

Citrus

Terpenes

Unique

Compounds

Each group has been assigned a colour and the Spice Profiles on

pp80–207 are ordered in their groups, with coloured borders

matching the colours of the Periodic Table to help with navigation.

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