As commonplace as they might be, spices are rather underrated, with a lack of awareness about their origins and usage, says Marryam H Reshii
For someone who has a cinnamon bark from Hong Kong mounted in a glass-fronted box in her living room, it doesn’t come as a surprise that food and travel writer and author Marryam H Reshii calls herself a “spice fanatic”. Her latest book, The Flavour of Spice, is a compilation of stories about the origin of spices and how they have evolved in Indian cuisine.
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