Herbs and spices make everything taste better-but can you tell your thyme from your sage? Do you know the difference between akudjura and wattleseed? Where can you find hyssop or rose geranium?
Field Guide to Herbs & Spices is here to help. With color photographs of more than 200 different international seasonings, you’ll soon be flavoring your dishes like a pro. Award-winning chef Aliza Green shows the basic history of these spices (saffron used to be worth more than gold!), its season (if applicable), names in other languages, a recipe featuring the seasoning, and much more. This handy field guide will make all of your meals complete!