Many of us enjoy spicy, tasty food and that comes down to seasoning without our food world be pretty bland and uninteresting

So that’s why we’ve produced this book

This 105-page eBook gives loads of detail. Seasonings make food more flavourful, and also identify regional cuisine.  In the past seasonings were used as preservatives before modern preservatives came along so that food could be kept longer.  Salt was originally used to draw the water out of food which would preserve it and make it edible longer.  Curing meat not only intensified the flavour it also kept the meat fresher so that it didn’t all have to be eaten immediately or wasted.

The eBook is only £5.99 and is jam packed with tips and information – immediate download 

CLICK HERE NOW

Before there were grocery stores and restaurants, food was a little harder to come by. People had to make the vegetables that they grew and the meat from hunting trips or livestock last. Over the centuries people improvised all kinds of seasonings from different materials to keep food fresh and to make it taste better.

Some of these seasonings became an integral part of the cuisine of a particular region so that today we recognize certain foods as being part of a particular type of cuisine based on the seasonings that are used in that food

In order to get spices and seasonings into Europe and other countries before the creation of trains and other motorized vehicles expeditions of merchants and explorers needed to be sent to the Far East to get spices and other seasonings. The trip was expensive and dangerous, making spices and seasonings something that only nobility or royalty could afford.

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