The Encyclopedia of Spices & Herbs

September 19, 2016
The variety of the earth’s herbs and spices is nearly as vast as Lakshmi’s résumé. A memoirist, actress, fashion model, jewelry designer, philanthropist, and food show host, she now adds encyclopedia author to her credits with this handy and knowledgeable look at the wide world of seasonings. Flavorings both familiar and obscure are presented alphabetically, from advieh, a Persian spice blend, to zedory, a gingerlike rhizome. Each entry includes the proper botanical name of the ingredient, a history and description (which can range in length from a few sentences to a few pages), and a brief mention of any medicinal uses. Many an unexpected and delightful tidbit of information awaits the reader: the botanical name of nutmeg is Mystica
fragrans; the fruit that provides cardamom must be harvested by hand before it ripens, lest it split open and the seeds escape; saffron has been prescribed for both urinary tract disorders and asthma. The more common the spice, the more complicated it can be to fully explore. Salt is broken out into 24 different types, and pepper can come from any of four different colors of peppercorn grown primarily in India, Indonesia, and Malaysia. Filling out the work, a handful of info boxes cover topics such as the Scoville heat index and smoked sea salts, and color photos highlight the vast inventory at Kalustyan’s, a specialty food shop in Manhattan.

September 15, 2016

Spices and herbs, according to Lakshmi, are the almost magical ingredients that mean the difference between a mundane dish and a spectacular one. Guided by her experience as a cookbook author, TV's Top Chef host, and lifelong world traveler, Lakshmi (with author and cookbook consultant Judith Sutton) has compiled "clear, precise, and brief" descriptions for common (and uncommon) herbs and spices. The listings appear alphabetically, occasionally accompanied by suggestions for use, such as brewing into tea. Along with their application in cooking, some herbs and spices have medicinal notes as well. The descriptions tell cooks what to expect for taste, and how the products should look, feel, and smell for maximum flavor, whether fresh or dried. Besides entries for more familiar fare such as cinnamon, ginger, and parsley are those for epazote, pandan leaves, and zedoary. Cooks will appreciate Lakshmi's explanations of what goes into spice blends such as Chinese five spice powder, curries, dukkah, and garam masala. Full-color photographs appear every few pages, showing spices and herbs in various states, from just-harvested to finely ground. VERDICT A lovely book with a niche audience, this work is suitable for large libraries, or for purchase as a gift for foodie friends. [See "Editors' Fall Picks," LJ 9/1/16, p. 26.]--Maggie Knapp, Trinity Valley Sch., Fort Worth, TX

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