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From chile to saffron, vanilla to ginger, spices have a prolonged background and a story to tell. In Spices, Indian-born food author celebrates their distinctive flavors in her unique recipes. All the recipes have the spices linked with their continent of origin. Fascinating tales of the Excellent Chile Migrations, the Spice Empires of the Romans and Venetians, the Romance of the Silk Road and many more give ample food for imagined. Aromatic, subtle, pungent or fiery-each nation has standard spice mixes that epitomize its cooking. A chapter on the Americas involves America Apple Pie with delicate autumnal spicing, and Cajun Spiced Corn and Bacon Chowder. Europe covers recipes from Plum Chutney to Scandinavian Mulled Wine. Africa and the Middle East showcases dishes such as spicy Prawn Piri Piri to Moroccan Grilled Fish with verdant chermoula spice paste. You\'ll adore recipes from South Asi-the Indian Subcontinent: attempt Spicy Coconut Prawns from Kerala, of Almond and Cardamon Lamb. Try dishes from Japan, China and Korea such as Sushi or Chinese Red-cooked Chicken with Star Anise. South-east Asia stars a fiery riot of spice dishes-from Thai Green Curry to Vietnamese Salad.
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