Anaë puts spices at the heart of tasting! - GINSIDERS

A culinary classic on the joys of the table--written by the gourmand who so famously stated, Tell me what you eat, and I will tell you what you are--in a handsome new edition of M. F. K. Fisher's distinguished translation and with a new introduction by Bill Buford.

The Physiology of Taste: Or Meditations on Transcendental Gastronomy; Introduction by Bill Buford [Book]

Adriana Ayales - Golubka Kitchen

Menu Items: “Tastes of Paradise: A Social History of Spices

On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.

Spice: Flavors of the Eastern Mediterranean [Book]

Orale Ground Annatto, 2 oz Bottle

Goya Coriander & Annatto Seasoning 3.52oz : Target

An Excerpt from 'Physiology of Taste' by Brillat Savarin

I Never Labeled My Spices: An Elegy To Olfactory” * Nonfiction

Mexican Spiced Gin Becomes Newest Alcohol Flavor Trend - World

Few Breakfast Gin . . @fewspirits . . Nose : an amazing herbal tea

Gin-ne-sais-quoi – Flaviar

Ana

rose petal, sumac, Urfa chili, A savory-sweet floral blend. Ana adds delicate rose petals to the bold flavors of onion and tart citrus notes of sumac

Ana