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On Spice: Advice, Wisdom, and History with a Grain of Saltiness
A revealing look at the history and production of spices, with modern, no-nonsense advice on using them at home. Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook’s sense of superiority or cover for their insecurities. It doesn’t have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. Inside, you’ll learn where spices come historically, geographically, botanically, and in the modern market. You’ll see snapshots of life in a spice shop, how the flavors and stories can infuse not just meals but life and relationships. And you’ll get straightforward advice delivered with wry wit. Discover grinders are useless Saffron is worth its weight in gold (as long as it’s pure) That jar of cinnamon almost certainly isn’t Vanilla is far more risqué than you think Learn to stop worrying and love your spice rack.
380 pages, Kindle Edition
Published January 15, 2019
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Displaying 1 - 30 of 41 reviews
November 24, 2020
2020 bk 388. This book should be titled FLAVORINGS! I've read other spice books, you know the pamphlet that tell you exactly how to use a spice within the confines of a few recipes or the one that tells you what it tastes like. They all pale in comparison with On Spice. The author grew up, the granddaughter of the founders of Penzey Spices, and from early childhood in her grandparents store helping to bottle spices, repackage, and she learned flavorings in a way that a small child takes in the universe. This book includes the stories her grandparents told her, along with well-researched histories into how these flavorings and their use have changed over time and place. She doesn't demand you use something in a specific way but makes gentle suggestions and gives a few of her favorite recipes with suggestions of how you might experiment and mix flavorings. I say flavorings because she includes members of the onion family, herbs, and mixtures (za'atars and curries). This book will remain on my cookery book shelves - It is worth every penny I paid for it! I would recommend it to any young person to have and use for a lifetime of good flavors.
April 27, 2023
The book got off to an interesting start as she talked about her childhood and her grandparents, who started Penzey's spice shop. In the middle, the book bogged down and read more like a laundry list. it was as if she looked up a bunch of random facts about this or that spice and wasn't particularly interested in any of them. Then, at the very end, when she got back to writing about her own opinions and experiences, it revived a little.
As for information on spices, there isn't much here that you won't find in The Spice House or Penzey's catalog or website. As of time of this review, that could be downloaded for free from TheSpiceHouse.com. (I'm not sure if Penzeys offers a pdf format of their catalog or not.) If you know nothing at all about spices, this book's spice section might be a worthwhile read, but I can't say I learned anything new from it.
One choice I thought odd was putting recipes in the very back of the book, even past the epilogue. I almost overlooked them, thinking the last pages were just the bibliography and index. And that would have been a shame because the saffron shortbread and spiced Earl Gray tea look delicious.
ETA: Since I wrote this, I learned that The Spice House was sold in 2018 and is majority-owned by a couple of tech and high finance guys. I found a deeply buried reference to it on-line when I was trying to figure out why, all of a sudden, the branding went through some fancy (and annoying) changes, the prices got jacked, the blends changed, and I was getting spammed all to hell with an avalanche of marketing emails. So maybe their catalog is still informative, but I can't say for sure anymore. I've taken my spice buying elsewhere.
As for information on spices, there isn't much here that you won't find in The Spice House or Penzey's catalog or website. As of time of this review, that could be downloaded for free from TheSpiceHouse.com. (I'm not sure if Penzeys offers a pdf format of their catalog or not.) If you know nothing at all about spices, this book's spice section might be a worthwhile read, but I can't say I learned anything new from it.
One choice I thought odd was putting recipes in the very back of the book, even past the epilogue. I almost overlooked them, thinking the last pages were just the bibliography and index. And that would have been a shame because the saffron shortbread and spiced Earl Gray tea look delicious.
ETA: Since I wrote this, I learned that The Spice House was sold in 2018 and is majority-owned by a couple of tech and high finance guys. I found a deeply buried reference to it on-line when I was trying to figure out why, all of a sudden, the branding went through some fancy (and annoying) changes, the prices got jacked, the blends changed, and I was getting spammed all to hell with an avalanche of marketing emails. So maybe their catalog is still informative, but I can't say for sure anymore. I've taken my spice buying elsewhere.
August 13, 2022
I don’t experiment much with spices, although this book might tempt me to. The author is a member of the Penzey family, and there is a Penzey store here in Kansas City that I have never visited, but certainly will now. My primary interest in the book wasn’t the cooking tips or recipes at the end, but the history of various spices and herbs. E.g., the Dutch went to dramatic lengths to ensure nutmeg remained solely in their possession, and that they could charge maximum prices for it. To that end, they chopped down thousands of nutmeg trees growing anywhere but the islands they controlled, and when production was too successful, they would burn nutmeg and mace to keep the product scarce and the prices high. In 1735, they burned 1.25 MILLION pounds of nutmeg! Also found out that “eye of newt” is just an archaic term for the mustard seed, so even if you are not a witch, you too can cook with eye of newt.
I wouldn’t mind trying the recipe for Smoking Bishop. It’s a beverage that uses port, cognac, and various fruits and spices. Would be great on a winter night.
I wouldn’t mind trying the recipe for Smoking Bishop. It’s a beverage that uses port, cognac, and various fruits and spices. Would be great on a winter night.
May 19, 2019
Interesting book written by the Granddaughter of the Penzeys (Penzeys stores). I love Penzeys store and likely most people who like to cook and have ever visited one of these stores feels the same. But I digress. The book takes an in depth look at several spices: salt, saffron, cinnamon, etc, as well as herbs. There is also a section on mixed spices anywhere from Garam masala to Montreal spice mix. Also there is a nice selection of recipes including. I haven’t tried any of the recipes but they certainly look good. I also like the way the author wrote, very straightforward and funny and the book seems well researched.
My only complaint is that it needs to be better edited. I read it in Kindle form and this may not be a problem in the hardback edition. Things like “an” instead of “and”. Just irritating. (Hah, and then I continue to write in incomplete sentences.....)
My only complaint is that it needs to be better edited. I read it in Kindle form and this may not be a problem in the hardback edition. Things like “an” instead of “and”. Just irritating. (Hah, and then I continue to write in incomplete sentences.....)
April 4, 2023
Interesting facts but the audiobook narrator got me feeling like I just listened to the side effects of Lipitor on a cable television commercial for 6 hours
March 17, 2019
A bit hard to follow in spots, typos, a little history, and a lot of unnecessary saltiness.
January 25, 2023
Fun read! The section on each spice is fairly brief but entertaining and interesting. She gives highlights about the history of specific spices, as well as interesting things about the etymology of their names, mythology and historical beliefs about the uses of certain spices. She doesn’t claim to be giving an in depth history, and at times I wished their was a little more meat to the history, but I thought the book to be a good primer. She also includes anecdotes about spices from her time growing up in her grandparents spice shop which I really enjoyed.
I appreciated her insights about how to get the best use of various spices to bring out their flavor when cooking (i.e. at what point do you use a spice, when and how do you grind, Etc) She clearly explains the difference in taste profile between varieties of the same spice (i.e., types of cinnamon, types of vanilla). There’s a solid section that includes herbs, which are often not discussed at all in books on spices, and an appendix that discusses various spice blends.
The book is both practical and entertaining. I read it on kindle, and the only drawback of that was that the photographs are displayed in kindle’s unappetizing grayscale. I suspect they were actually very beautiful photographs. I may get it again though because the recipes in the last appendix, which I just skimmed over on this read, look delicious and I might return to them to make.
I appreciated her insights about how to get the best use of various spices to bring out their flavor when cooking (i.e. at what point do you use a spice, when and how do you grind, Etc) She clearly explains the difference in taste profile between varieties of the same spice (i.e., types of cinnamon, types of vanilla). There’s a solid section that includes herbs, which are often not discussed at all in books on spices, and an appendix that discusses various spice blends.
The book is both practical and entertaining. I read it on kindle, and the only drawback of that was that the photographs are displayed in kindle’s unappetizing grayscale. I suspect they were actually very beautiful photographs. I may get it again though because the recipes in the last appendix, which I just skimmed over on this read, look delicious and I might return to them to make.
December 3, 2020
My sister recommended this book to me, and it seamed every chapter contained new charms sprinkled throughout. One of my curiosities is how much Caitlin PenzeyMoog had to research and how much she already knew about this topic. Clearly she has a deep reservoir from her family history; however, there is a surprising amount of historical depth in this book. Who knew that spices were so historical? Caitlin apparently does. Spices are a part of the rich and the poor. The ancients and the moderns. The evil and the good. And thus, with seemingly every deliciously captivating story, spices are somewhere within. Occasionally there is a shocking erotic element to spices, and PenzeyMoog also brings out many biblical references as well. Wanna spice up your life? Take a pinch or two of this book!
August 30, 2022
This book is for the herb and spice obsessed. I enjoyed getting a bit of her life story & a lot about the life and history of spices. It’s very informative and educational. If you’re not keen on learning about spices, their history and potential uses in food then you will probably find this a bit dry towards the middle and to the end. I want to stress though that if you love cooking and you love learning this book is for you. A lot of interesting facts about some of the spices in our kitchen cupboards. I’ve added new spices to my shopping list & have a few in my cupboard that need quality inspections. I’m thinking all that saffron my mom brought me from South America is actually just a poser.
July 14, 2020
Variety is the spice of life, and this little book gives you the ins and outs to spices, what they are, where they are from, history of the spice wars in a proverbial nutshell. This book is tantalizing, and just speaking of cinnamon, mustard, dill, and countless other spices and herbs will make your mouth water and make you run to the kitchen and turn up the heat. I love how this book tells you the uses, the historical background, and the differences between spices, herbs and condiments and how some cover each category. Get ready to have your reading taste buds invigorated! If you are into audiobooks, it is coming!
April 5, 2021
This was interesting and informative. I would have given it more stars but for just a couple of reasons: 1) At times the repetitiveness was intrusive eg: take this statement from a French novelist (something France (his surname)), who is a Frenchman living in France. Truly?!?! and 2) I think it would be so helpful to have a quick reference list of spices and what types of foods/dishes they enhance. I don't have time when cooking to read a chapter on a spice I think might work in that dish. Oh well...I love Penzy's spices, and all the things this family writes.
February 5, 2022
It is a good book, interesting and full of information but I only give it 3 starts because some of the statement she makes are a bit dubious. Just to mention one, when talking about cumin she says: “It’s absolutely necessary in guacamole”, maybe for her, but I have lived in Mexico for 20+ years and have never tried guacamole with cumin, I am not saying that nobody here uses cumin in guacamole but it’s certainly not a MUST.
August 24, 2021
Although other readers have criticized a lack of instruction on how to use spices, I thoroughly enjoyed learning more about the spices, how to decide which ones to use for yourself, and their history...from a chef who grew up in her family's spice shop! It includes the lore and storytelling around the spices - I loved this as a complement to other books on spices.
August 28, 2021
This was just the book I was looking for. A great list of spices with just enough information not to get overwhelming. There is a lovely blend of history, general spice information, personal information by the author, and a bit of humor. I really enjoyed learning about the spices and finding new ways to use them in recipes.
I especially love the recipes at the end and plan to try many of them.
I especially love the recipes at the end and plan to try many of them.
December 17, 2020
I’ll never actually finish this book because I use it as a reference. It’s a wonderful book, informational and interesting and easy and fun to read.
It makes me hungry. I consider that a perfect book.
It makes me hungry. I consider that a perfect book.
November 22, 2020
I read this book because I'm learning to cook, and I had no idea what goes with what. I'd make dishes that looked great, but tasted like nothing (add salt), or I'd add what seemed like the right amount of spice and it still tasted like nothing (don't put the spices in at the beginning of a pressure cooking, they go in at the end, or early in a slow cooking). Or I'd make things that just tasted... odd. (I challenge YOU to make roasted potatoes which instead taste like toasted bagels.) "On Spice" to the rescue! The author's friendly, confiding tone pairs well with her deep understanding of the kinds of spices out there, where they come from, what the differences in flavor are, and most usefully to me, what to do with them. I completely enjoyed her divergences into history, which made the book fun to read, but more importantly, I now understand at least several things I was doing wrong. Onward and more deliciously upward!
January 5, 2021
I love Penzey's spices, and I expected to enjoy this book. And I did -- mostly. The author gave an overview of the most popular spices -- including history, origin, different varieties, uses, superstitions. Family and personal anecdotes were sprinkled throughout -- interesting, but often repetitive. It concluded with information on spice blends, and some favorite recipes. There are better books on the topic out there, but this one is worth a look. I read the Kindle edition, and there were some typos and other errors that should have been caught by an editor. In fact, the entire book could have used a good editor. Still -- it was interesting. And I do love Penzey's spices.
January 1, 2021
This is more on the order of a spice encyclopedia than a nonfiction narrative. I got about halfway through it and didn’t see the point in finishing it. I enjoyed the history sections and quotes from ancient and medieval sources of knowledge about spices but so many entries tried to describe flavors that really can’t be described but must be tasted. I’m a fairly knowledgeable home cook and didn’t find much that’s new here.
February 23, 2022
Highly enjoyable. A nice blend of history, science, applications and fun tidbits. I found this book very interesting and it really made me want to get into that kitchen and rattle those pots and pans more. I recommend this to anyone who likes to cook or wants to know more about spices, be it their storied past or their many different uses. This book was very easy to digest (no pun intended) and made me hungry for more (intentional pun this time).
April 22, 2022
This was a fun book. Lots of interesting information about many different spices, including both their historical background and their culinary application. The author sprinkles in anecdotes from her own family's long relationship with spices, and for the most part these add to the book and give it a nice personal charm. Also, she doesn't refrain from sharing her opinions but never does so in a dogmatic fashion. Overall, an excellent light read.
September 15, 2022
This book took me a while to get through, but it was totally worth it. Might be titled “Everything You Always Wanted to Know About Spices But We’re Afraid to Ask.” It is well written and thorough. It includes stories, recipes, and histories. She tells you what makes the difference between a spice and an herb and then includes them both. And she includes color photos throughout. Now that I’ve finished it will be nice to keep on hand as a resource. Recommended.
November 8, 2023
This book is part history lesson and facts about many spices and herbs (e.g., saffron, vanilla, cinnamon, nutmeg, cloves, ginger, cardamon, cilantro, oregano, parsley, and rosemary). The history of a spice explains a lot about how cuisines in different countries evolved due to trade and proximity to where the spices were grown. There were many things I didn't know about spices. For example, nutmeg is the seed; the lacy membrane that surrounds the seed, once removed and dried, is mace.
May 27, 2019
Pleasant little book which does an impressive job of describing the taste and use, as well as interesting history of 'spices'. [The author describes these as pretty much anything that flavors food and I appreciate the wide variety it leads to.] Some of the recipes looks interesting and I appreciated the appendix discussing popular spice blends.
August 19, 2019
Learned so much! This was a good book and I liked it, but it could have been better for me. I found this book was much more enjoyable when the author injected bits of her own story and her family's history. She got bogged down in history lessons somewhere in the middle and it began to drag. Still a good read and I'm sure I'll be back for ideas.
April 10, 2021
This reads more like a long school project than an actual nonfiction book. I also find that the weekend she mentions concerning Mexican cooking (I’m Mexican) are very inaccurate, so I wonder if the rest is also inaccurate. There were a couple of interesting things, but it’s more like she Googled fun facts about the sources and then write them down without further thought.
July 19, 2021
This book was really cool. The author grew up in a spice-selling family, and she knows a ton of stuff about the business. I liked hearing about where all the spices were grown, what the differences were between different countries' products, and some information about the history of each spice. The chapters were all very interesting and succinct, and I had a good time with the book.
September 27, 2021
Excellent primer on all things spice
Fascinating overview of the sources, history and usage of spices. I thoroughly enjoyed this book, it was just the right level of information and includes a bibliography for further info if desired. Will probably try a couple of the recipes, even though I’m not much of a cook. Highly recommend!
Fascinating overview of the sources, history and usage of spices. I thoroughly enjoyed this book, it was just the right level of information and includes a bibliography for further info if desired. Will probably try a couple of the recipes, even though I’m not much of a cook. Highly recommend!
June 28, 2022
This is a phenomenal book on spice. Culinary books that delve into a specific topic can end up being textbook-like but that wasn’t the case with this one. The author gave just the right amount of information, humor, tips, and her personal stories. There are also recipes!! This book is something I intend to reference often in my kitchen.
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February 3, 2023A super fun listen on audiobook, especially while cooking! I learned a lot about spices that I had never known before. I think I need to buy a physical copy of this book though, so I can better experiment with spices in my cooking. It will be hard to remember everything I learned but a reference will be helpful.
May 31, 2019
I quite enjoyed "On Spice" - when i bought it though I had been hoping for more history on some of the different spices but that's not a slam about the book. Quick read. Enjoyed the mix of info on spices, herbs, etc and the family stories and connections.
Displaying 1 - 30 of 41 reviews