The image showcases the book "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice, with a pink cover embellished with chilies and spices. Next to it, four wooden spoons filled with vivid spices are placed on a white marble surface, accentuating the intricate flavor compounds inside.
A cookbook titled "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice explores flavor compounds. The pink cover features vibrant images of spices, including chili peppers, star anise, and powdered spices on spoons, encouraging you to deepen your understanding of flavors and transform your cooking.
A person flips through a cookbook titled "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice, uncovering a recipe for chicken and eggplant biryani. Ingredients such as eggplants, cherry tomatoes, and various aromatic spices are scattered around on a white marble surface.
On a gray surface, an individual utilizes a white mortar and pestle to crush green cardamom pods, releasing rich flavor compounds. Nearby, a package and glass jar overflow with spices alongside a sheet from "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice, featuring labels that include one for cardamom.
The Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking chart by Gneiss Spice is designed like a periodic table, showcasing each spice with a photo, name, and abbreviation. It categorizes spices from spicy to herbal, with a key on the right displaying flavor groups and detailed spice profiles.
A double-page spread dedicated to ginger, delving into its spice profile, origins, culinary applications, and flavor combinations. "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice investigates flavor compounds with illustrations of ginger root and powder. The layout includes a map of Asia along with charts that detail food pairings and blending secrets.
A map of the Middle East, featured in "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice, delves into spice regions and historical routes while exploring various spices such as saffron and cumin. It includes a reference key and an inset map detailing spice origins, illustrating the importance and distinctive flavor compounds of these treasured ingredients.
A magazine spread titled "The Science of Spice: Palettes of the Middle East" showcases Gneiss Spice's product, "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking," featuring spices from Turkey, Lebanon, and Israel. The spread highlights a variety of spices like paprika, cumin, and cinnamon with vivid descriptions and colorful illustrations that emphasize their unique flavor compounds through delightful dishes.
A page from "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice delves into the flavors with a recipe for Ejjeh, highlighting ingredients like courgette, feta, dill, and black lime harissa. The left side details the ingredients and cooking steps while the right side features an image of the dish in a skillet accompanied by colorful vegetables and harissa sauce.
Discover the secrets of spice flavor compounds with "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice. This enticing cookbook is presented against a dark wooden backdrop adorned with pepper, cardamom, cinnamon, and more. It's perfect for every enthusiast eager to explore the delicious world of spices through revolutionary recipes.
The image showcases the book "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice, with a pink cover embellished with chilies and spices. Next to it, four wooden spoons filled with vivid spices are placed on a white marble surface, accentuating the intricate flavor compounds inside.
A cookbook titled "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice explores flavor compounds. The pink cover features vibrant images of spices, including chili peppers, star anise, and powdered spices on spoons, encouraging you to deepen your understanding of flavors and transform your cooking.
A person flips through a cookbook titled "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice, uncovering a recipe for chicken and eggplant biryani. Ingredients such as eggplants, cherry tomatoes, and various aromatic spices are scattered around on a white marble surface.
On a gray surface, an individual utilizes a white mortar and pestle to crush green cardamom pods, releasing rich flavor compounds. Nearby, a package and glass jar overflow with spices alongside a sheet from "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice, featuring labels that include one for cardamom.
The Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking chart by Gneiss Spice is designed like a periodic table, showcasing each spice with a photo, name, and abbreviation. It categorizes spices from spicy to herbal, with a key on the right displaying flavor groups and detailed spice profiles.
A double-page spread dedicated to ginger, delving into its spice profile, origins, culinary applications, and flavor combinations. "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice investigates flavor compounds with illustrations of ginger root and powder. The layout includes a map of Asia along with charts that detail food pairings and blending secrets.
A map of the Middle East, featured in "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice, delves into spice regions and historical routes while exploring various spices such as saffron and cumin. It includes a reference key and an inset map detailing spice origins, illustrating the importance and distinctive flavor compounds of these treasured ingredients.
A magazine spread titled "The Science of Spice: Palettes of the Middle East" showcases Gneiss Spice's product, "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking," featuring spices from Turkey, Lebanon, and Israel. The spread highlights a variety of spices like paprika, cumin, and cinnamon with vivid descriptions and colorful illustrations that emphasize their unique flavor compounds through delightful dishes.
A page from "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice delves into the flavors with a recipe for Ejjeh, highlighting ingredients like courgette, feta, dill, and black lime harissa. The left side details the ingredients and cooking steps while the right side features an image of the dish in a skillet accompanied by colorful vegetables and harissa sauce.
Discover the secrets of spice flavor compounds with "Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking" by Gneiss Spice. This enticing cookbook is presented against a dark wooden backdrop adorned with pepper, cardamom, cinnamon, and more. It's perfect for every enthusiast eager to explore the delicious world of spices through revolutionary recipes.

Science of Spice: Understand Flavor, Connections and Revolutionize Your Cooking

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$ 20.00 $ 25.00
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NOTE: This books has a new cover for 2023. You will receive the new PINK one! (Second photo).

Break new ground with The Science of Spice, by food scientist and bestselling author, Dr Stuart Farrimond. He has created a periodic table of spices as a starting point to explore how the flavour compounds within spices work together to create exciting layers of flavour and new sensations. Use this book as a guide and learn how to mix your own seasonings. 

Spice profiles—organized by their dominant flavour compound—showcase the world's top spices, with recipe ideas, information on how to buy, use, and store. Farrimond goes into depth on the following spices with in depth science to help you release their flavors: 

  • Sweet Warming Phenols—ceylon cinnamon, cassia cinnamon, clove, allspice, anise, star anise, fennel, licorice, mahleb, vanilla.
  • Warming Terpenes—nutmeg, caraway, dill, annatto.
  • Fragrant Terpenes—juniper, rose, coriander.
  • Earthy Terpenes—cumin, nigella.
  • Penetrating Terpenes—black cardamom, cardamom, bay, galangal. 
  • Citrus Terpenes—dried lime, lemongrass.
  • Sweet-Sour Acids—amchur, sumac, tamarind, carob.
  • Fruity Alhehydes—barberry, cacao.
  • Toasty Pyrazines—paprika, sesame.
  • Sulfurous Compounds—garlic, asafetida, curry leaf, mustard.
  • Pungent Compounds—grains of paradise, black pepper, szechuan, ginger, chili.
  • Unique Compounds—saffron, poppy, ajwain, celery seed, turmeric, fenugreek.

Recipe for Hawaij—a curry-life blend from Yemen, it's popular in slow-cooked meats, soups and as a spice rub. (Adapted by Gneiss Spice)

  • 1 tsp black peppercorns
  • 2 tsp cumin seeds
  • 1 tsp cardamom seeds
  • 1 tsp coriander seeds
  • 2 tsp turmeric

Grind whole spices and combine with turmeric. For a sweeter version to use with coffee and desserts, replace the cumin and pepper with ginger, cloves, cinnamon and/or fennel.

If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this book will inspire you to make your own new spice blends, and take your cooking to new heights.