Contents
PART I: SPICES
1. The Three Cs: Cumin, Coriander, and Cardamom
2. Saffron, Ginger, and Vanilla
3. Sumac, Citrus, and Fennel Seed
4. Allspice, Cinnamon, and Nutmeg
5. Favorite Chilies: Aleppo, Urfa, and Paprika
6. Three Seeds: Poppy, Nigella, and Sesame
7. Gold and Bold: Curry Powder, Turmeric, and Fenugreek
PART II: HERBS AND OTHER KEY MEDITERRANEAN FLAVORS
8. Dried Herbs: Mint, Oregano, and Za’atar
9. Fresh Herb Combinations: Parsley, Mint, Dill, and Sweet Basil
10. Oregano, Summer Savory, Sage, Rosemary, and Thyme
11. Flower Power: Cooking with Nasturtium, Orange Blossom, Rose, Chamomile, Lavender, and Jasmine
12. Rich, Creamy Flavor: Nuts, Yogurt, and Cheese
