Cover image for Seasoning savvy : how to cook with herbs, spices, and other flavorings
Seasoning savvy : how to cook with herbs, spices, and other flavorings
Arndt, Alice.
Personal Author:
Publication Information:
New York : Haworth Herbal Press, [1999]

Physical Description:
xiv, 265 pages : illustrations ; 21 cm
General Note:
Includes index.

Format :


Call Number
Material Type
Home Location
Item Holds
TX819.A1 A764 1999 Adult Non-Fiction Central Closed Stacks

On Order



A unique work dealing in-depth with flavor and flavorings!

With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying, locating, selecting, storing and using these exotic ingredients. Well-established flavorings are not neglected as Seasoning Savvy also brings new insights into cooking with these old favorites.

No other book supplies so much information about so many herbs and spices as Seasoning Savvy. This book discusses over 100 herbs, spices, flavorings, and blends in detail, describing their origins and how to select, store, and use them--and what the reader might substitute if a seasoning is unavailable. You will also discover the flavor role of foods such as almonds, citrus fruits, and coconuts. Not a cookbook, Seasoning Savvy is a powerful compliment for every recipe and will help you get the most out of the seasonings you use to flavor your food. Within Seasoning Savvy you will explore:
how to select and use the right seasonings for a recipe and how to tell if a spice is fresh
drying, freezing, toasting, chopping, measuring, and storing herbs and spices
culinary practices in the use of flavorings from chocolate and vanilla to amchur and mastic
flavor combinations, including both well-known and exotic blends, flavored oils and vinegars, compound butters and seasoned salts
how to reduce the intensity of some seasonings such as garlic and chili peppers
an examination of the nature of taste of flavor along with a history of spice usage in the US
brewing teas and tisanes
savvy culinary tips, such as polishing a copper a bowl with lemon juice and salt, or storing a lump of asafetida in the spice cupboard to discourage insects

Seasoning Savvy's tips and techniques will help you bring out the flavor in your food and teach you how to use seasonings to achieve the tastes you like. With this vital book, you will transform your cooking from satisfactory to sensational!

Author Notes

Alice Arndt, is a food historian and cooking teacher who teaches, writes, and lectures about food, its history, and the spices used in cooking. Ms. Arndt has lectured and demonstrated at the Smithsonian Institution, Harvard's Semitic Museum, the Archaeological Institute of America-Houston Society, the Houston Public Library and Houston's International Festival, the Oxford Symposium on Food and Cookery, the World History Association--Texas, and for several Culinary Historian groups. Her lectures, interviews, and cooking classes have also aired on radio and television.

Reviews 1

Booklist Review

This compendium of the world's spices serves less as a purely historical-descriptive document than as a relational guide, showing the similarities of one seasoning to another. Thus, the entry for lavender, having described its provenance, varieties, and characteristics, notes that the herb goes well with chocolate and that rosemary often makes an acceptable substitute. Similarly, Arndt notes the various uses that cooks may make of ginger: sliced, slivered, shredded, or chopped. She lists unfamiliar herbs, writing that ajowan and thyme may be readily interchanged if the former is unavailable. Combination spices such as curry powder and jerk seasoning are analyzed and their uses delineated. Arndt goes so far as to distinguish between assorted masala powders used in Indian cuisine. Both oils and vinegars are perfect vehicles for spices and herbs, dissolving their flavors and spreading their seasoning qualities throughout a dish. The book has no recipes as such. --Mark Knoblauch

Table of Contents

Acknowledgmentsp. xiii
Introductionp. 1
Increasing Popularity of Seasoningsp. 2
Herb or Spice?p. 3
Herb or 'Erb?p. 5
Flavorp. 6
The Benefits of Flavorp. 8
How to Use This Bookp. 9
Culinary Practicep. 11
Selecting Seasoningsp. 11
Storagep. 12
Drying Herbsp. 14
Freezing Herbs and Herbal Dishesp. 15
Chopping Herbsp. 16
Toasting Spicesp. 17
Measuringp. 17
"Freshening" a Recipep. 18
Adjusting Seasoningsp. 19
Leaveningsp. 20
Citrusp. 26
Teas and Tisanesp. 31
Individual Seasoningsp. 33
Ajowanp. 33
Allspicep. 34
Almondp. 36
Amchurp. 38
Angelicap. 39
Anisep. 41
Annattop. 43
Asafetidap. 45
Avocado Leafp. 46
Balmp. 47
Basilp. 48
Bay Leafp. 52
Boragep. 55
Carawayp. 56
Cardamomp. 58
Cassiap. 61
Celeryp. 62
Chervilp. 66
Chilesp. 67
Chivep. 72
Chocolatep. 74
Cinnamonp. 87
Clovep. 91
Coconutp. 94
Corianderp. 99
Cuminp. 103
Curry Leafp. 105
Dillp. 105
Epazotep. 109
Fennelp. 109
Fenugreekp. 113
Galangalp. 116
Garlicp. 119
Gingerp. 123
Golparp. 128
Grain of Paradisep. 129
Hoja Santap. 131
Hyssopp. 132
Juniper Berryp. 133
Lavenderp. 136
Lemonp. 139
Lemon Grassp. 141
Lemon Verbenap. 143
Licoricep. 144
Limep. 146
Macep. 152
Mahalebp. 153
Marigoldp. 154
Marjoramp. 156
Masticp. 157
Mintsp. 159
Monardap. 165
Mustardp. 167
Nigella Seedp. 170
Nutmegp. 172
Orangep. 174
Oreganop. 176
Paprikap. 177
Parsleyp. 178
Pepperp. 181
Perillap. 185
Pink Peppercornp. 186
Poppy Seedp. 187
Rosep. 190
Rosemaryp. 192
Safflowerp. 193
Saffronp. 194
Sagep. 198
Salam Leafp. 200
Salepp. 200
Saltp. 201
Sassafrasp. 205
Savoryp. 206
Scented Geraniump. 207
Screwpinep. 209
Sesamep. 212
Soapwortp. 215
Star Anisep. 216
Sumacp. 218
Szechwan Peppercornp. 219
Tamarindp. 221
Tarragonp. 223
Thymep. 224
Turmericp. 226
Vanillap. 227
Wintergreenp. 230
Woodruffp. 232
Flavor Combinationsp. 235
Herb and Spice Blendsp. 235
Adviehp. 235
Berberep. 235
Bouquet Garnip. 235
Chaat Masalap. 236
Chili Powderp. 236
Crab Boilp. 236
Curry Powderp. 237
Dhansak Masalap. 238
Fines Herbesp. 238
Five-Spice Powderp. 239
Garam Masalap. 239
Gremolatap. 240
Herbes de Provencep. 241
Jerk Seasoningp. 241
Khmeli-Sunelip. 242
Mirepoixp. 243
Mixed Spicep. 243
Mulling Spicesp. 244
Panch Phoranp. 244
Persilladep. 244
Pickling Spicep. 245
Quatre Epicesp. 245
Ras el Hanoutp. 246
Sambar Powderp. 246
Shichimi Togaraship. 247
Za'atarp. 247
Compound Buttersp. 247
Flavored Vinegarsp. 248
Flavored Oilsp. 253
Indexp. 255