Khmeli-Suneli, Garam Masala, Curry... These names of dry mixtures are familiar to many: both professional chefs and amateur cooks. But only a few of them know how to correctly combine and use these amazing aromatic compositions in cooking. Possession of this skill is highly valued in cooking. This cookbook focuses on the art of blending spices and herbs. After reading it, you will learn how to harmonize spices, reproduce popular and famous mixtures in your kitchen, and create your own unique seasonings. Step by step you will learn the art of aromatic balance of spices and the magic of flavor of spicy combinations!