This guide provides a practical sourcebook and kitchen reference, with information on both common and lesser-known species. It includes easy-to-follow step-by-step instructions on preparation and cooking techniques, and essential information on storage and equipment. The definitive full-colour A-Z index of 50 spices and aromatic ingredients - whole, ground, dried and fresh - includes facts about its history, origins and medicinal and culinary uses. In addition, there are illustrated recipes for over 35 spice blends, from Apple Pie Spice to Kashmiri Masala. Finally, a section on using spices in the home provides illustrated instructions on how to make scented gifts and decorations.