Aroma is in there: The most important spices from A to Z - from Alant to Lemon - each spice with its origin, ingredients, processing, uses, and health benefits. Tips for spice pastes and blends. Spices are the finishing touch for good food, essential in the kitchen, and often very healthy. Many herbs also serve as beautiful ornamental plants, and the exotic seeds and roots bring the aromas and flavors of dishes from around the world into our home kitchens. This book presents over 80 plants that are used in some form as spices: fresh or dried herbs, seeds or fruits, roots or tubers, barks, and much more. In addition to origin, cultivation, and extraction, it shows how they are processed and what dishes they are used in. Recipes for spice blends, pastes, and sauces complete this comprehensive work.