Everyone is talking about turmeric nowadays, but the received wisdom seems to be that it’s more beneficial when cooked in a meal than when taken just as a supplement. Here is a fascinating collection of 50 different spice profiles from ajowan to zedoary and including better-known ones like coriander and cloves. Wars used to be fought over spices and with this book you can get some idea why. For a start they make food taste great and the second half of the book includes a wide range of recipes, which use the spices to their best effect. It’s beautifully and clearly laid out. The author is a nutritionist, medical herbalist and naturopath, who practises in East Sussex.
Paperback, 240pp, 155 x 236 mm, 2016