By Gary Paul Nabhan
Gary Paul Nabhan takes the reader on a vibrant and far-ranging trip throughout time and area during this interesting examine the connection among the spice alternate and culinary imperialism. Drawing on his personal family’s heritage as spice investors, in addition to trip narratives, ancient bills, and his services as an ethnobotanist, Nabhan describes the serious roles that Semitic peoples and wilderness floras had in environment the level for globalized spice trade.
Traveling alongside 4 trendy exchange routes—the Silk highway, the Frankincense path, the Spice path, and the Camino genuine (for chiles and chocolate)—Nabhan follows the caravans of itinerant spice retailers from the frankincense-gathering grounds and historic harbors of the Arabian Peninsula to the port of Zayton at the China Sea to Santa Fe within the southwest usa. His tales, recipes, and linguistic analyses of cultural diffusion routes show the level to which aromatics equivalent to cumin, cinnamon, saffron, and peppers grew to become followed around the globe as signature elements of numerous cuisines. Cumin, Camels, and Caravans demonstrates that specific wasteland cultures usually depicted in consistent conflict—Arabs and Jews—have spent a lot in their background taking part within the spice exchange and indicates how a extra virtuous multicultural globalized society might be completed sooner or later.
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Extra resources for Cumin, Camels and Caravans: A Spice Odyssey
Heat the Chermoula in a large pot with a lid. Cook over medium heat while stirring until the spice mixture is sizzling and aromatic, about 1 minute. Add the chopped tomatoes, hot red pepper flakes, and water and bring to the boil. Add the potatoes and salt and bring back to a boil. Reduce heat and simmer until the potatoes are almost tender, about 10 minutes. 2. Meanwhile, place the mussels in a large bowl of cold water and swish around to rinse. Tap any mussels that have gaped open slightly. If they close, they’re alive and safe to eat.
Remove from the pan and reserve. 3. Using the same skillet, toast the chile powder over medium heat for 30 seconds. Cool and then combine with the toasted spices and the garlic. 4. Grind all together to a chunky consistency. Store in an airtight container, refrigerated, for up to 1 month. YIELD: About 1 cup (100 g) JAPANESE UDON NOODLES WITH SHICHIMI TOGARASHI Use to season gyudon, a bowl of rice topped with beef, onion, soy, mirin, and, often, a raw egg. Sprinkle on half-shell seafood such as clams and oysters.
Arrange the scallops on top, sprinkle with the scallions, and serve immediately accompanied by cooked jasmine rice. indd 48 (Text) 24/8/15 12:35 pm (Fogra 39) Job:08-61336 Title:QU - Magic Of Spice Blends 24/8/15 12:18 pm Dtp:VIVIAN Page:48 61336 - Mag 61336 - Mag 8/15 12:35 pm 8/15 12:18 pm THAI GREEN CURRY PASTE This fresh-tasting curry paste gets its heat from lots of small hot green chiles; its fragrance from lemongrass and lots of fresh green herbs such as cilantro, mint, and Thai basil; its earthiness from shallots and garlic; its pungency from fish sauce and shrimp paste; and its slightly medicinal pungency from galangal root.
Cumin, Camels and Caravans: A Spice Odyssey by Gary Paul Nabhan