Hmeli-Suneli, Garam Masala, Curry... These names of dry mixes are familiar to many: both professional chefs and amateur cooks. But only a few of them know how to properly combine and use these amazing fragrant compositions in cooking. Possession of this skill is highly valued in cooking. This cookbook is dedicated to the art of mixing spices and spices. After reading it, you will learn how to harmonize spices, reproduce popular and famous blends in your kitchen, and create your own unique seasonings. Step by step you will learn the art of fragrant balance of spices and the magic of the taste of spice combinations!