Admit it. You don’t know what to do with some of those spices that came with your cool new spice rack, do you? Don’t feel bad. I don’t either. Which is why having an encyclopedia of spices at our fingertips is imperative. And we can thank the epicentre for it. It includes all the staples, like marjoram, basil and rosemary, but it also has those odd ones too (aka: the ones we don’t know what to do with), such as calamus, galangal and zedoary.
Not only does the encyclopedia tell us what the heck they are and where they come from, but they also include culinary uses, hotness scales (if applicable) and medicinal qualities as well. DEFINITELY worth a bookmark.
