"A fun read. Cinnamon, nutmeg, and ginger are highlighted along with low-profile seasonings such as mahleb, grains of paradise, and asafoetida. Intriguing discussions of the origin and purpose of spices run throughout, such as how Greek physician Dioscorides advised troops to use licorice to relieve thirst, if they lacked water. Also included is a directory of spice mixes. Supplies a piquant perspective and makes readers want to get in the kitchen and start cooking.—Library Journal

More than just culinary reference, this book delves into the rich history of spices and how they’ve helped shape the modern world. O’Connell’s easy charm and flair for narrative make for an entertaining look at the seeds, roots, barks, and other plant components that today we look on as everyday flavorings but at one time started wars and launched explorers. For curious cooks, it’s a good resource and a fine read.—Booklist