Condiments, Spices and Flavors

"Condiments, Spices and Flavors" by Mary Elizabeth Green is a book from the late 1800's that explores the story behind flavorings. Green, who was a medical professional, teaches that condiments and spices were very important throughout history, and dives into the various ways they have been used. The book talks about where many common spices came from, how they were used, and explains the science of what make them so fun for cooking. From kitchen staples like pepper and salt, to more rare spices like nutmeg, saffron, and others, she looks at how these seasonings are used in different countries. It teaches the reader to think about the impact spices have had on culinary history.