Salt, Pepper, Season, Spice: All the Flavors of the World

Gr 3-7–A lovely, illustrated compendium on the key spices and seasonings that give flavor to cuisines worldwide. Readers are introduced to the origins, historical and cultural significance, and uses of pantry and spice rack staples, such as salt, pepper, coffee, cinnamon, and more. Intricately rendered diagrams, close-up insets, and informative sidebars provide ample background and fascinating facts. Salt was not only used to preserve food hundreds of years ago; it was also used to pay Roman soldiers and ward off evil spirits. It’s currently used for food seasoning but also as a key ingredient for cleaners and medical products. The compound in peppers that causes people to sneeze is called piperine, and capsaicin is what causes chili peppers to burn in someone’s mouth. Readers are also presented with how plants like cinnamon, cacao, and vanilla are harvested to make the seasonings used in desserts and drinks. The narrative is engaging and accessible with lots to pore over. Diverse cultures are represented in the content and illustrations, especially since many of these spices were first discovered and cultivated in Asia and Latin America. Back matter includes a glossary and index.