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Spices & Herbs: what's the difference?Spices are hot and spicy, and herbs are, well, 'herby, ' right? Not exactly. Spices come from the seeds of a plant, but herbs come from the leaves or roots. So, juniper, vanilla, coffee, and chocolate, are spices, but not spicy, whereas curry leaves and ginger, though quite spicy, are herbs. A good reason for abandoning the distinction, as I have done in this cookbook.Spices of Life and Herbs, Too! contains 87 recipes, each featuring a different herb or spice (or several), and each with 'locked-in tastes.' The book also contains my 'alphabet' of spices and herbs, from A to Z, which answers questions such as: Which is the most expensive spice on the planet?Answer: Saffron, which comes from crocuses. And how many crocuses do you need to make a kilo of saffron? Answer: 77,000!Which is the real Spice of Life?Answer: 'Spice of Life' is the nickname of Sumac, ground from the fruits of the Rhus tree, sometimes known as the Tree of Heaven.Which is the most popular spice in the world?Answer: Pepper, which comes in many varieties: black, white, pink, red and green.Which spice was considered as valuable as Manhattan?Answer: Nutmeg. The only source of Nutmeg used to be the Banda Islands, now part of Indonesia, Once controlled by the British but coveted by the Dutch, these islands were swapped for Manhattan, which Henry Hudson had already claimed for the Dutch Trading Company. The 1647 treaty gave the British control of the whole Hudson River area, whilst the Dutch gained a monopoly sup

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Where does Luisa's passion for cooking come from? Luisa grew up in a traditional Italian family, in which cooking was integral to family life. It's no coincidence that many of Luisa's favorite recipes in Spices of Life and Herbs, Too! are Italian, several learned from her mother or from one of her many aunts. Her career as an interior designer took her to Thailand in her twenties, where she was the only European working in one of Southeast Asia's top architectural and design firms. She lived with a Thai family, learned the language, and was rapidly shopping at the local market, being taught how to cook dozens of different dishes by incredibly helpful Thai friends and stall-keepers. So, again, it's no surprise that many of the recipes in Spices of Life and Herbs, Too! have a Southeast Asian touch, or in several cases are authentic Thai recipes. Luisa's life and career then took her to Switzerland, where the cuisine is a kind of high-quality European fusion; and also where she learned to cook the perfect rösti. And it was in Switzerland where she met her English, Yorkshire pudding-loving husband. So, a few recipes for roasts have crept into Spices of Life and Herbs, Too! Luisa and her husband now divide their time between Switzerland and London, which is where she has come to share her husband's taste for Indian cuisine. Never having visited India herself, she has nevertheless become fascinated by the London Indian restaurant culture, especially the 'From Bombay with Love' theme epitomized by the innovative Dishoom restaurants which present Bombay street food to a discerning British public. She has experimented with several of these ideas. So you'll find some Indian recipes in Spices of Life and Herbs, Too!, too. Unsurprising, given the title! Demonstrations and Social Media Cooking demonstrations of some of the dishes in Spices of Life and Herbs, Too! are available on Luisa's YouTube channel: lockedintastes. And you can follow Luisa and Locked-in-Tastes on Instagram: @lockedintastes. Luisa hopes that you find something spicy which appe

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