--- product_id: 15613249 title: "Herbs & Spices: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils, and Mor" price: "255.30 DT" currency: TND in_stock: true reviews_count: 13 url: https://www.desertcart.tn/products/15613249-herbs-and-spices-over-200-herbs-and-spices-with-recipes store_origin: TN region: Tunisia --- # Herbs & Spices: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils, and Mor **Price:** 255.30 DT **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Herbs & Spices: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils, and Mor - **How much does it cost?** 255.30 DT with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/15613249-herbs-and-spices-over-200-herbs-and-spices-with-recipes) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Herbs & Spices is the essential cook's companion, now redesigned and updated with all new recipes. A classic reference, the best-selling Herbs & Spices is a trusted resource in the kitchen, with more than 200 unique herbs and spices from around the world showcased alongside gorgeous, full-color photography, flavor notes, and pairings. This new, updated edition includes the newest herbs, spices, and flavorings influencing global cuisine today, plus more than 180 recipes for main dishes, marinades, pastas, pickles, and sauces. Part spice cookbook, part kitchen encyclopedia, Herbs & Spices offers handy seasoning how-tos: How to identify and choose the best herbs, spices, and other flavorings. How to prepare and cook with them to ensure you are making the most of their flavors. How to make your own blends, spice rubs, sauces, and more ― then customize them for your family's palate. Herbs & Spices is perfect for beginning cooks just setting up a kitchen, foodies exploring the deliciously exotic mash-ups of today's modern cooking, and experts looking for ways to experiment with new flavor combinations. This practical illustrated reference book gives you all the guidance you need to become a master of seasonings and to make tantalizing food from around the world. Review: Only book you need on herbs and spices - `herbs & spices, the cook's reference' is the latest of eight different books on either herbs or spices by noted culinary editor and author, Jill Norman, one of the more influential disciples of the great English culinary writer, Elizabeth David, who contributed two books of her own to this subject. I chose this book to review since I had a backlog of herb and spice books to review, and I wanted to start with one I could assume to be a standard against which all other books can be measured. The problem with starting with the standard is I'm assuming this role purely on the basis of the author's reputation in the field. I am happy to say that I find virtually nothing in this book to invalidate my holding it up as a standard against which other books on the subject may be judged. For starters, Ms. Norman convinces us at the outset that the difference between an herb and a spice is vague enough around the world to require that we treat the two together, thereby eliminating any chance of leaving something out because it was not thought to be a spice or an herb. Part of this ambiguity is her statement that in the United States, a dried herb is considered a spice. Since Ms. Norman is an expert on the subject, I must assume that there is a faction in America that believes this. She states this to make it clear that her basis for distinguishing herbs from spices is based on the current British thinking on the subject. But, since she is covering both, the issue is academic in this book. Much more interesting is Ms. Norman's separation of the various herbs and spices into a large number of categories based on flavor. Herbs are divided into `Fresh and mild herbs' featuring parsley, `Sweet Herbs' featuring lavender, `Citrus or tart herbs' featuring lemon balm, `Licorice or anise herbs' featuring dill and fennel, `Minty herbs' featuring mint, `Onion herbs' featuring garlic, `Bitter or astringent herbs' featuring celery, `Pungent and spicy herbs' featuring sage, thyme, and cilantro. This division alone is a great service, as it gives us a sound basis for substituting one herb for the other, as when we may need borage, and see that it's in the same class as parsley. A deeper look at this lineup of herbs shows that Ms. Norman is covering a far broader range of species and varieties within species than most other books or sections of books on herbs. Most of us know of two or three varieties of basil. Ms. Norman shows us fourteen, divided between three groups, Genoese and purple basil (Ocimum basilicum), `other basils', and Asian basils. The inclusion of the scientific name is essential in a work like this. The most important need is when you wish to buy seeds to grow these plants, the scientific name is the only way you have to guarantee getting the species or variety you want. If you happen to see seeds for `Asian Basil', know that this could be any one of seven different species or varieties! Within sections such as those for the Asian basils, the pictures in this book really shine, as the pictures of these seven varieties are all on the same page, including stems and flowers in many cases, as many of the leaves from two different varieties are almost identical in appearance. We are especially happy that Ms. Norman has drawn outside the lines in her including several plant species which border on what we think as teas (such as sassafras), salad greens (such as sorrel and celery), or root vegetable (such as horseradish and wasabi). The only lapse I can find in all the material on herbs is that the distinction between the Mediterranean bay is not clearly made from the New World plants often called `bay'. Spices get an equally thorough treatment, being divided between `Nutty spices' such as sesame, `Sweet spices' such as vanilla, `Acidic and fruity spices' such as tamarind, `Citrus spices' such as lemon grass, `Licorice or anise spices' such as anise, `Warm and earthy spices such as saffron, `Bitter or astringent spices such as capers, `Pungent spices' such as chiles, ginger, mustard, and pepper. One of my fondest discoveries in this book is that not only are ginger and galangal shown to belong to two different biological genus, they are categorized as in two different taste classes. These two are commonly mistakenly lumped together. The sections on chilis (genus capsicum) are as vividly colorful as all the others, with a surprise in that the heat in a chili species is rated on a scale of 1 to 10 rather than the better known (in the U.S. at least) Scoville scale. The chapter in this book which makes it the only book you should need on herbs and spices is the one on recipes, featuring combinations for all the world famous herb and spice mixes, and lots you may never have heard of. The very best aspect of this section is that it provides not one recipe for things such as bouquet garni, but seven, for beef, pork, lamb, poultry, game, fish, and vegetables. The very last chapter on general recipes could have easily been left out, as what comes before is more than enough to justify this as the only book you will need on herb and spice usage. One thing some readers may miss and the one thing that may justify a second book in you library dedicated to herbs and spices is one that deals with the history and geography of herb and spice origins. This book will not satisfy your curiosity over how New World Tomatoes joined up with their soul mates, Mediterranean basil. An excellent book and a `must have' for a foodie library. Review: Gorgeous photos - PROS: The pictures in this book are gorgeous. It helps tremendously to see what the herbs/spices look like. What I like most about this book is that each page is organized the same way. Along the left side of the page there are tasting notes, below that is parts used, next buying and storing info and then info on growing your own. The rest of the page contains culinary uses and what the herb/spice combines well with. At the top is a general discription of the herb/spice and its scientific name. This makes it so easy when I want to quickly look at how each herb/spice tastes. I don't have to search in paragraphs somewhere on the page for the info, its always in the upper left hand corner. CONS: At times I wish the book had been organized alphabetically but instead its organized by dominant aroma and flavor. I have to constantly use the index to look up where the spices/herbs are located in the book. Also, while the photos are lovely they seem to dominate the book at times. Overall its a nice addition to my cooking library. I almost gave the book only 4 stars because of the way its organized; it slows me down when I'm searching for a spice/herb. But then I realized how helpful it can be to have the ingredients organized by dominant aroma and flavor especially if I'm looking for a flavor substitute so I gave it five stars. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #271,096 in Books ( See Top 100 in Books ) #141 in Herb Gardening #215 in Herb, Spice & Condiment Cooking #545 in Cooking Encyclopedias | | Customer Reviews | 4.7 out of 5 stars 803 Reviews | ## Images ![Herbs & Spices: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils, and Mor - Image 1](https://m.media-amazon.com/images/I/91bfMDTs+pL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Only book you need on herbs and spices *by B***D on November 15, 2005* `herbs & spices, the cook's reference' is the latest of eight different books on either herbs or spices by noted culinary editor and author, Jill Norman, one of the more influential disciples of the great English culinary writer, Elizabeth David, who contributed two books of her own to this subject. I chose this book to review since I had a backlog of herb and spice books to review, and I wanted to start with one I could assume to be a standard against which all other books can be measured. The problem with starting with the standard is I'm assuming this role purely on the basis of the author's reputation in the field. I am happy to say that I find virtually nothing in this book to invalidate my holding it up as a standard against which other books on the subject may be judged. For starters, Ms. Norman convinces us at the outset that the difference between an herb and a spice is vague enough around the world to require that we treat the two together, thereby eliminating any chance of leaving something out because it was not thought to be a spice or an herb. Part of this ambiguity is her statement that in the United States, a dried herb is considered a spice. Since Ms. Norman is an expert on the subject, I must assume that there is a faction in America that believes this. She states this to make it clear that her basis for distinguishing herbs from spices is based on the current British thinking on the subject. But, since she is covering both, the issue is academic in this book. Much more interesting is Ms. Norman's separation of the various herbs and spices into a large number of categories based on flavor. Herbs are divided into `Fresh and mild herbs' featuring parsley, `Sweet Herbs' featuring lavender, `Citrus or tart herbs' featuring lemon balm, `Licorice or anise herbs' featuring dill and fennel, `Minty herbs' featuring mint, `Onion herbs' featuring garlic, `Bitter or astringent herbs' featuring celery, `Pungent and spicy herbs' featuring sage, thyme, and cilantro. This division alone is a great service, as it gives us a sound basis for substituting one herb for the other, as when we may need borage, and see that it's in the same class as parsley. A deeper look at this lineup of herbs shows that Ms. Norman is covering a far broader range of species and varieties within species than most other books or sections of books on herbs. Most of us know of two or three varieties of basil. Ms. Norman shows us fourteen, divided between three groups, Genoese and purple basil (Ocimum basilicum), `other basils', and Asian basils. The inclusion of the scientific name is essential in a work like this. The most important need is when you wish to buy seeds to grow these plants, the scientific name is the only way you have to guarantee getting the species or variety you want. If you happen to see seeds for `Asian Basil', know that this could be any one of seven different species or varieties! Within sections such as those for the Asian basils, the pictures in this book really shine, as the pictures of these seven varieties are all on the same page, including stems and flowers in many cases, as many of the leaves from two different varieties are almost identical in appearance. We are especially happy that Ms. Norman has drawn outside the lines in her including several plant species which border on what we think as teas (such as sassafras), salad greens (such as sorrel and celery), or root vegetable (such as horseradish and wasabi). The only lapse I can find in all the material on herbs is that the distinction between the Mediterranean bay is not clearly made from the New World plants often called `bay'. Spices get an equally thorough treatment, being divided between `Nutty spices' such as sesame, `Sweet spices' such as vanilla, `Acidic and fruity spices' such as tamarind, `Citrus spices' such as lemon grass, `Licorice or anise spices' such as anise, `Warm and earthy spices such as saffron, `Bitter or astringent spices such as capers, `Pungent spices' such as chiles, ginger, mustard, and pepper. One of my fondest discoveries in this book is that not only are ginger and galangal shown to belong to two different biological genus, they are categorized as in two different taste classes. These two are commonly mistakenly lumped together. The sections on chilis (genus capsicum) are as vividly colorful as all the others, with a surprise in that the heat in a chili species is rated on a scale of 1 to 10 rather than the better known (in the U.S. at least) Scoville scale. The chapter in this book which makes it the only book you should need on herbs and spices is the one on recipes, featuring combinations for all the world famous herb and spice mixes, and lots you may never have heard of. The very best aspect of this section is that it provides not one recipe for things such as bouquet garni, but seven, for beef, pork, lamb, poultry, game, fish, and vegetables. The very last chapter on general recipes could have easily been left out, as what comes before is more than enough to justify this as the only book you will need on herb and spice usage. One thing some readers may miss and the one thing that may justify a second book in you library dedicated to herbs and spices is one that deals with the history and geography of herb and spice origins. This book will not satisfy your curiosity over how New World Tomatoes joined up with their soul mates, Mediterranean basil. An excellent book and a `must have' for a foodie library. ### ⭐⭐⭐⭐⭐ Gorgeous photos *by A***R on September 24, 2009* PROS: The pictures in this book are gorgeous. It helps tremendously to see what the herbs/spices look like. What I like most about this book is that each page is organized the same way. Along the left side of the page there are tasting notes, below that is parts used, next buying and storing info and then info on growing your own. The rest of the page contains culinary uses and what the herb/spice combines well with. At the top is a general discription of the herb/spice and its scientific name. This makes it so easy when I want to quickly look at how each herb/spice tastes. I don't have to search in paragraphs somewhere on the page for the info, its always in the upper left hand corner. CONS: At times I wish the book had been organized alphabetically but instead its organized by dominant aroma and flavor. I have to constantly use the index to look up where the spices/herbs are located in the book. Also, while the photos are lovely they seem to dominate the book at times. Overall its a nice addition to my cooking library. I almost gave the book only 4 stars because of the way its organized; it slows me down when I'm searching for a spice/herb. But then I realized how helpful it can be to have the ingredients organized by dominant aroma and flavor especially if I'm looking for a flavor substitute so I gave it five stars. ### ⭐⭐⭐⭐⭐ Comprehensive *by K***3 on April 6, 2024* Covers a much neglected topic in American cuisine -- that of spices and flavor. This book as an appropriate balance of scientific, historic, and practical information, it covers many cuisines from around the world, has attractive and accurate drawings and pictures, and it is presented in an orderly and logical manner. Easy to read, informative, and filled with suggestions, recipes, etc. ## Frequently Bought Together - Herbs & Spices: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils, and Mor - The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking - Chef's Guide to Herbs & Spices: a QuickStudy Laminated Reference Guide --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tn/products/15613249-herbs-and-spices-over-200-herbs-and-spices-with-recipes](https://www.desertcart.tn/products/15613249-herbs-and-spices-over-200-herbs-and-spices-with-recipes) --- *Product available on Desertcart Tunisia* *Store origin: TN* *Last updated: 2026-08-09*