Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 29. Chapters: Five-spice powder, Herbes de Provence, Kebab, Za'atar, Kroeung, Garam masala, Chaunk, Harissa, Old Bay Seasoning, Curry powder, Persillade, Berbere, Shichimi, Adjika, Spice rub, Qalat daqqa, Spice mix, Baharat, Vegeta, Chaat masala, Tony Chachere's Original Creole Seasoning, Mrs. Dash, Hawaij, Milagai podi, Shan Food Industries, Bouquet garni, Ras el hanout, Montreal steak seasoning, Tandoori masala, Aromat, Panch phoron, Chermoula, Fines herbes, Advieh, Thai curry paste, Tajin, Mixed spice, Quatre epices, Piffi allkrydda, Espresso rub, Niter kibbeh, Mitmita, Khmeli suneli, Lemon pepper, Filfel chuma, Garlic salt, Kaala masala, Bafat, Recado rojo, Buknu, Lawry's and Adolph's, Merudia. Excerpt: Kebab (Persian: كباب, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav, kebabie, Cevap) is a wide variety of meat dishes originating in Persia and later on adopted by the Middle East and Turkey, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer or doner kebab served wrapped in bread with a salad and a dressing. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe. The Arabic word possibly derives from Aramaic כבבא kabbābā, which probably has its origins in Akkadian kabābu meaning "to burn, char." The term was used in the Babylonian Talmud in discussion of Temple animal offerings...