It has occurred to me, only as I write these words, that the author's last name should have been a clue, which went over my head completely until this point. For those not in the know, Penzeys is one of the largest suppliers and sellers of spices in America, it's as 'big' as spice can get. The author kept mentioning how 'spice' meant her family, how that's all that was discussed in her family gatherings and how her grandparents were obsessed with spices. I had taken that to mean there family must have been a very passionate middle-class family with specific tastes in their choice of spices. As it is, she's likely a 'Penzey' of the 'spice brand' name.
I listened to this book as an audiobook over a couple of days.
It's a quick introduction to the top 40-ish spices of the world, much like the other book on spices that I recently read and reviewed. Here, though, the author focuses less on the history and anthropology of different spices, and more on how they are used. What do the Indians use it for, why is so-and-so combined in such a ratio, what's the point of it, and so forth.
What I loved about this book, compared to the other one, is she doesn't limit herself to the powdered spices, but also considers herbs, and onions garlic, ginger to be part of the larger 'spice family'. She talks about their usage, gives tips on ways to make the most out of them, (or in garlic's case, how to get rid of garlic-breath), and what sort of dishes can be enhanced by a spice.
The one thing that the other book didn't touch and this one does, is the matter of spice mixes. We are introduced to a variety of flavored salts and spice mixes, explained the ratios and combinations that make them, and how the constituents take the flavors towards various directions.
Loved it, this is likely going to be a re-read for me. 9 out of 10 stars. Highly recommended!
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