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Magazine F (Issue # 28 Spice)

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Spices are aromatic flavorings that enhance the taste of dishes and mainly come from seeds, fruits, roots, stems, and flowers. Examples include red pepper, black pepper, mustard seed, garlic, cardamom, turmeric, cinnamon, and cumin. There are many different seasonings used in various regions, each with a unique flavor. Spices were first developed in India, Indonesia, and parts of the Middle East and North Africa. They were once considered a precious luxury in Europe starting in the Middle Ages, which significantly impacted international trade and shaped national identities. Today, spices are experiencing a revival among food enthusiasts who seek to explore new culinary boundaries.

Details of Book

ISBN13: 9791193383070

Language: English

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A note on book covers: while we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

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One Line Summary
Explores the rich history and cultural impact of spices.
Who is this book for?
If you're curious about how spices have shaped global history and cuisine, this issue of Magazine F offers a fascinating dive. It captures the cultural significance and culinary diversity of spices that can inspire your kitchen adventures. Perfect for food lovers and history buffs alike, it's a flavorful read that adds depth to your appreciation for everyday ingredients.

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Magazine F (Issue # 28 Spice)