Healing Spices: How to Use 50 Everyday and Exotic Spices to Boost Health and Beat Disease

Se avete anche solo una curiosità sulle spezie e le loro proprietà questo è un libro di riferimento molto buono. Non è regalato ma ti dura tutta la vita! Io ne sono molto felice.

I already had the sample book and was looking forward to this one, I'm not disappointed, it has everything you need to know about the most current spices. Great gift idea and was delivered in the time it was promised

I read an article in the Daily Telegraph about cancer and being a cancer survivor myself was immediately intrigued. It mentioned "Healing Spices" by Bharat Aggarwal as a good source of information. I am always interested to know about foods that are linked to prevention or help with the many illnesses our world is afflicted with, in particular cancer. The book is wonderful, full of advice and great recipes for 50 spices. I heartily recommend it. The only gripe I have is that it seems to be aimed at the American market and most of the websites or retailers it recommends are American-that aside it is a wonderful book that not only helps improve your diet but also your health.

Recibido hoy, parece muy buen contenido.

I am an experienced home cook who uses some combination of spices nearly every day. I thought I had a pretty good handle on their properties, and what to use when, but this book expanded my knowledge more than I ever thought possible....and introduced me to some new ones I'd never heard of or worked with (kokum, amchur powder, black cumin). The chapters are structured thus: an introduction to and description of the spice, a discussion of its healing properties with actual medical evidence from peer reviewed journals and studies, a listing of what other spices and flavors the spice complements, and ends with a recipe including the spice. The recipes range from the simple (tomato-basil sauce) to the complex (By the Bay Fisherman's Chowder, designed to showcase the bay leaf, which has an extensive list of ingredients), but all are wonderfully delicious. Appendices at the back of the book contain several recipes for custom spice mixes and curries. The Madras curry paste, which contains a whopping amount of coriander seeds, is absolutely superb--I make sure to have a tupperware in my fridge ready to go at all times because it's THAT good. I cannot speak to if I've gotten any health benefits out of this book, but it's a joy to cook with and my copy is quickly becoming dog-eared because I use it all the time. My 1YO son gives it a thumbs-up too, as he wolfed down the chili con carne I made a few nights ago (in the Cumin chapter). I appreciate that the author includes notes throughout certain chapters on other names for certain spices, and what to watch out for. For example, black cumin can be elusive because sometimes it's mislabeled in stores or customers confuse it with another spice like true cumin or curcumin, a substance found in turmeric that has no relation to either. So the author includes a helpful note about the various names you might see for black cumin, like nigella or kolonji--I finally found a bag labeled "nigella seeds" which I wouldn't have found otherwise. He also includes a headnote in the Basil chapter, advising on the differences between various types of basil (everyday basil, Thai basil, tulsi, etc), and a heads-up in the Saffron chapter so that you don't find yourself shelling out a lot of money for safflower instead of true saffron.