Herbs & spices The Cook's Reference

Since publication of the first edition of this book in 2002, our willingness to try new foods has grown. Pomegranates and mangoes, fennel, kale, many varieties of potato, salad greens, and fresh herbs are readily available. The range of spices and blends has extended online and in shops. Sauces from Japan and Korea, fresh Mexican chillies, chilli and herb pastes from Peru, khmeli suneli from Georgia are all there, indicating our interest in these cuisines. Wasabi cultivation has spread to the UK and saffron is being grown again near Saffron Walden in Essex.