SC - Fw: Ian Hemphill's _Spice Notes_

[Jen Conrad]

>From the rec.food.historic newsgroup.

Luveday

- ----- Original Message -----



> Those of you not visiting Australia may miss out on a new compendium of
> herbs and spices. It is _Spice Notes_ by Ian Hemphill and can be ordered
> from
>
> http://www.herbies.com.au/
>
> I have no connection whatsoever with Hemphill, except that I have just
> bought a copy of the book.
>
> For each item there is a list of names in other languages, a general
> introduction, origin and history, processing, buying and storage, and
> use. Some 2 to 10 pages are devoted to each item.
>
> Items covered are:
>
> Ajowan, Alexanders, Allspice, Amchur, Angelica, Aniseed, Annatto Seed,
> Asafoetida, Balm, Barberry, Basil, Bay Leaves, Bergamot, Black Limes,
> Borage, Brown Cardamom, Bush Tomato, Calamus, Candle Nut, Caper,
> Caraway, Cardamom, Celery Seed, Chervil, Chicory, Chilli, Chives,
> Cinnamon and Cassia, Cloves, Coriander, Cress, Cumin, Curry Leaf, Dill,
> Elder, Epazote, Fennel, Fenugreek, Filé Powder, Galangal, Garlic,
> Ginger, Grains of Paradise, Horseradish, Juniper, Kaffir Lime Leaves,
> Kokam, Lavender, Lemongrass, Lemon, Myrtle, Lemon Verbena, Licorice
> Root, Lovage, Mahlab, Mastic, Mint, Mustard, Nigella, Nutmeg and Mace,
> Oregano and Marjoram, Orris Root, Pandan Leaf, Paprika, Parsley, Pepper
> - Mountain, Pepper - Pink, Schinus, Pepper - Szechwan, Pepper-Vine,
> Pomegranate, Poppy Seed, Purslane, Rocket, Rosemary, Safflower, Saffron,
> Sage, Salad Burnet, Salt, Savory, Sesame, Sorrel, Star Anise, Sumac,
> Sweet Cicely, Tamarind, Tarragon, Thyme, Turmeric, Vanilla, Vietnamese
> Mint, Wattleseed, Zedoary.
>
> A final section in this 497 page book deals with the art of combining
> spices into curry powders, etc..
>
> Don't buy the book for its illustrations - there aren't any!
>
> The text is light but scholarly.
>
> Richard Wright
>
>
> Sent via Deja.com http://www.deja.com/
> Before you buy.
>