Condiments, Spices and Flavors
Mary Elizabeth Green
Read by LibriVox Volunteers
In this pamphlet no attempt has been made to give specific directions as to the uses of spices and condiments. It must be borne in mind that their usage results neither from the demands of fashion nor of a vitiated sense of taste, but from their own germicidal and preservative qualities. … A short account of the divers kinds and qualities of these excellent substances may lead, it is hoped, to a more intelligent use of them in cookery. - Excerpt from the preface. (1 hr 6 min)
Chapters
| Preface | 1:44 | Read by Larry Wilson |
| Condiments, Spices and Flavors | 7:21 | Read by Darrell Nobles |
| Salt to Allspice | 6:57 | Read by Brize C |
| Nutmeg to Long Pepper | 5:52 | Read by Brize C |
| Cumin to Celery | 5:41 | Read by Alex |
| Fennel to Tarragon | 5:59 | Read by Erin Stone |
| Onion to Capers | 5:20 | Read by Gini Rosario |
| Turmeric to Ginger | 6:31 | Read by BettyB |
| Chili to Ketchup | 7:31 | Read by BettyB |
| Soy to Olive | 6:06 | Read by BettyB |
| Candle-nut to Limes and Lemons | 7:45 | Read by Brize C |