A spice is a dried seed, fruit, root, bark or vegetable substance primarily used for flavouring, colouring or preserving food. Sometimes a spice is used to hide other flavours. Spices are distinguished from herbs which are parts of leafy green plants used for flavouring or as a garnish. Many spices have anti-microbial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. The Power of Spices looks at all the major spices in use today and examines their flavours and properties. It looks at which spices complement each other the best and what meats and vegetables to pair them with. It all looks at the medicinal properties that many spices can impart when used in dishes. For instance, Turmeric is strong in antioxidants, Sage is noted to help improve memory and Thyme is renowned for its antimicrobial properties.

Author Biography

Gill Davies is an experienced author with over 400 books to her name. Gill is also an enthusiastic gardener and photographer and loves to experiment with different spices in her cooking.