Index 221
molle 63, 67
Morocco
carob 158
cumin 126
rose 120
saffron 33, 194
mulato chillies 193
mulling spice 73
Murray, Johann Andreas 176
mustard 11, 39, 178–79
flavour compounds 13, 15, 179, 215,
217
masor tenga fish curry 211
panch phoran 43
vindaloo paste 44
Myanmar 46, 48
amchoor 148
cinnamon 80
curry leaves 176
tamarind 46N
Nanjing spice bag 59
Nanjing salted duck 212
Nepal 132, 186
Nero, Emperor 150
The Netherlands
caraway 108
juniper 118
nutmeg 102
paprika 164
poppy seeds 198
nigella 14, 128–29
flavour compounds 12, 129, 214,
216
panch phoran 43
niter kibbeh 32
njangsa: mbongo mix 35
noodles
prawn and vegetable stir-fry 213
prawn summer rolls 212
North America 63, 68
see also individual countries
nuoc cham 50
nutmeg 11, 102–103, 106, 107
Arabic baharat 26
bumbu 52
calabash nutmeg 31
chicken and aubergine biryani with
seven-spice 104
flavour compounds 12, 14, 103, 214,
216
garam masala 40
Jamaican jerk rub 64
mbongo mix 35
mulling spice 73
quatre épices 74
Turkish baharat 23O
Olmec people 162
Oman 29, 142
omelette: ejjeh with courgette, feta,
and dill and black lime harissa
112
orange peel: shichimi-togarashi 57
oregano 129, 201chimichurri 66
Mexican oregano 64
za’atar 22P
Pacific South America 63, 68–69
see also individual countries
paella 213
paella mix 74
Pakistan 84, 148, 200
pancetta
arrabiata sauce 76
paella 213
panch phoran 42–43, 126
masor tenga fish curry 211
pandan leaves 48
paprika 15, 63, 164–65
chimichurri 66
flavour compounds 165, 215, 217
Hungarian paprika 71, 77, 164
Jamaican jerk rub 64
parsley
chimichurri 66
zhug 25
pasilla chillies 193
pastries: sweet and spicy apple pastry
rosettes 182
peanuts
mbongo mix 35
West African peanut curry with
Durban masala 124
pectin 161
penetrating terpenes 12, 15, 130–41
peppercorns
adobo marinade 53
Arabic baharat 26
BBQ rub 68
black pepper 10, 15, 46, 130,
184–85, 215, 217
bumbu 52
Burmese garam masala 48
chaat masala 42
chicken and aubergine biryani with
seven-spice 104
five-spice powder 60
flavour compounds 13, 185, 215,
217
garam masala 40
grains of paradise as substitute 181
hawaij 29
Jamaican jerk rub 64
Kerala 38
khmeli-suneli 77
Malaysian fish curry paste 51
mole mix 65
nanjing salted duck 212
paella mix 74
pilau masala 34
quatre épices 74
sanshō 187
Shandong spice bag 58
shichimi-togarashi 57
Sichuan pepper 15, 55, 61, 186–87,
215, 217
Turkish baharat 23
Venice trade 71
vindaloo paste 44
peppers, Capsicum 164–65perilla seeds 55, 57
periodic table of spices 14–15
Persia
asafoetida 174
cassia 82
dried limes 142
Persian rice puddings 210
rose 120
turmeric 204
Peru 162, 188
Petronius 198
peverino 77
phenols, sweet warming 12, 80–101
Philippines 47, 52–53
amchoor 148
annatto 47, 53, 114
star anise 90
turmeric 204
pilau masala 34
pimentón: paella mix 74
pineapple, date and tamarind granita
with caramelized 156
piparkakut 213
piperine 10, 13
piri piri chillies 31, 193
Pliny the Elder 126, 152
Plutarch 138
Poivre, Pierre 84
pomegranates 21, 150–51
poppy seeds 15, 198–99
flavour compounds 199, 215, 217
pork: spiced Filipino adobo with
chicken and pork 208
Portugal 38, 70, 74–75, 158
prawns
prawn and vegetable stir-fry 213
prawn summer rolls 212
Puerto Rico 154
pungent compounds 13, 15, 180–93
pyrazines, toasty 13, 15, 164–71Q
quatre épices 74R
Réunion 100, 101
rhizomes 10
rice
chicken and aubergine biryani with
seven-spice 104
khao kua 49
paella 213
Persian rice puddings 210
Romania 108, 190
Romans 20
ajwain 200
anardana 150
anise 88
asafoetida 174
bay 136
caraway 108
cardamom 134
celery seed 202
cloves 84
coriander 122
cumin 126
fennel 94fenugreek 206
galangal 138
garlic 172
ginger 188
liquorice 96
mastic 116
mustard 178
nigella 128
poppy seeds 198
rose 120
saffron 194
sesame 168
sumac 152
roots 10
rose 14, 21, 120–21
advieh 27
flavour compounds 121, 214, 216
Russell, John 82
Russia
allspice 86
coriander 122
garlic 172
juniper 118
liquorice 96S
saffron 11, 33, 75, 194–95
flavour compounds 13, 15, 215, 217
Iran 21, 26
paella mix 74
Persian rice puddings 210
spiced scallops with saffron beurre
blanc 196
salad: Asian larb salad with curried
duck and khao kua 140
salmon: Chinese steamed salmon
with chilli and star anise 92
sansho 187
shichimi-togarashi 57
savory: khmeli-suneli 77
scallops: spiced scallops with saffron
beurre blanc 196
Scandinavia 71, 72–73
Scotch bonnet 193
Scoville, William 190
Scoville Heat Index 190
seafood: paella 213
seeds 11
sesame 15, 55, 168–69
black sesame, liquorice, and
cardamom ice cream 170
dukkah 28
flavour compounds 169, 215, 217
gunpowder 45
mole mix 65
shichimi-togarashi 57
yangnyeomjang 56
za’atar 22
shajiang 61
Shandong cuisine 58
Shandong spice bag 58
shichimi-togarashi 57
Sichuan pepper 15, 55, 61, 186–87
five-spice powder 60
flavour compounds 187, 215, 217
Nanjing salted duck 212
Shandong spice bag 58
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