The reader will find in the book a fascinating description of the properties of 65 plants - the sources of spices, 25 most common spices, 49 spicy mixtures and seasonings and 246 available culinary recipes for seductive dishes, about taste, aroma and benefit that the spices described here can give. The book will help to solve many problems for those who are just starting to use spices in their culinary practice, and those who want to improve their level of culinary arts.