Seasoned

Indulge in a uniquely crafted culinary history and recipe guide as Halifax’s resident “Spiceman,” Costas Halavrezos, blends genres as expertly as he does spices and leads an educational and sensory exploration. With 30 essays and 50 accompanying recipes, Seasoned demystifies domestic and familiar spices, like cloves, fennel, and paprika, and introduces readers to a whole new world of flavour, including Kaffir lime leaves, Moroccan rosebuds, and Isot Kurdish black pepper—and that’s just a taste!

Featuring facts and anecdotes, storage and preparation methods, and recipes from Halavrezos’s personal collection paired with delightful illustrations by Joanna Close, Seasoned is a fabulous resource for foodies, home-chefs, and aspiring spice connoisseurs.