""The poems in this collection carry the aroma of Indian spices and recipes left behind by my mother. They are a reminder of the flavors associated with my memories of childhood, teenage lovers, and a rain drenched city, Kolkata where I grew up. This series illuminates the nuanced beauty of preserving the sights, smells, taste and texture of homemade spices through verse. Each poem represents a delicate dance between words and complex recollections. This book is a canvas painted with fleeting moments and intimate reflections that weave a tapestry of the happy and sad slices of life. Each spice blend allows the readers to explore echoes of joy, sorrowful tears, and the longing for a home left far behind. The poems, "Panch Phoron, the five-spice blend," "Masala chai," and "Dry roast" capture life through the memories of food. The poems from the pandemic series, "At the airport," "Next summer," "Departures," and "On arrival," grieve the profound loss of family members due to COVID-19 and have appeared previously in issue 4 of the "Ramble Magazine," published by Georgia Tech. As you turn the pages, you may find a reflection of your own stories of love and loss and a resonance of our shared narratives of existence.""

The Mother Superior of an Irish convent reviews her life in flashbacks and makes a psychological study of herself.

“Pushes the envelope with an exotic array of refreshing recipes, from Honey-Mint Ice Cream with Thyme and Basil to Mango Sorbet with Cumin and Cinnamon.” —Kitchen Talk blog, The Press Democrat In Spice Dreams, Sara Engram and Katie Luber are back to transform desserts the same way they revolutionized spice cabinets with their two unique lines of organic spices: tsp spices and Smart Spice. In their previous cookbook, The Spice Kitchen, they gave us new ways to enhance everyday family meals with herbs and spices. Now they’re spicing up everyone’s favorite treat. Discover how you can incorporate fresh and dried herbs and spices into your homemade frozen desserts with more than fifty recipes for ice creams, sorbets, sundaes, ice-cream sandwiches, and other frozen treats. Honey-Mint Ice Cream with Thyme and Basil, Chile-Orange-Chocolate Sorbet, Cardamom Snickerdoodle Cookie Ice-Cream Sandwiches, and Caramel Apple Sundaes are just a taste of the deliciously decadent desserts you’ll find in this unique ice-cream book. Beautifully designed and complete with full-color photography of these delightful desserts, Spice Dreams is a satisfying and wonderfully cool addition to the cookbook library for fans of ice cream, fans of spices, and food lovers everywhere. “Spicy twists on ice cream . . . Authors Sara Engram and Katie Luber tap into the hot new trend of adding herbs and spices to ice cream. How does chile-orange-chocolate sorbet, honey-mint ice cream with thyme, basil or brown sugar-ginger ice cream or a caramel-apple sundae sound?” —The Seattle Times “Chock full of frozen dessert recipes that are unique to say the least . . . It’s just an adorable cookbook with some fantastic pictures and yummy recipes!” —Booking Mama

Includes index.

A book that celebrates spices, and the integral ways in which they shape what we eat. Throughout a career spanning thirty years, well-known food critic and writer (and little-known collector of spice-grinders of eclectic origin), Marryam H. Reshii has had a relentless love affair with spices. Such has been her passion that she has travelled across the country and to various corners of the world ? crushing, grinding, frying and tasting ? in a bid to understand every aspect of these magnificent ingredients. The result is The Flavour of Spice, a zesty narrative that brings together stories about the origins of spices and how they evolved in the cuisines we know and love; colourful anecdotes gleaned from encounters with plantation owners and spice merchants; and beloved family recipes from chefs and home cooks. From the market yards of Guntur, India?s chilli capital, to the foothills of Sri Lanka in search of `true? cinnamon, and from the hillsides of Sikkim where black cardamom thrives to the saffron markets in the holy city of Mashhad, Iran - this heady account pulsates with exciting tales of travel and discovery, and an infectious love for the ingredients that add so much punch to our cuisines.