The Science of Spice

The Science of Spice Understand Flavour Connections and Revolutionize Your Cooking Many cooks are intimidated by spices. All too often, a pot of spice is bought for a recipe then pushed into the gloomy depths of the back of a kitchen cupboard, where it remains untouched for many years. This should not be so, for spices are the life blood of countless dishes. Neglecting spices does a disservice to a cook’s culinary talents. They not only enhance the natural flavours of a dish, but can bring new flavours and aromas to familiar foods, exciting all our senses. To cook without spices is like composing an orchestral opus without a string section; cooks who view spicing as a grind of black pepper or a spoon of curry powder need to embrace the richness that spices can offer.