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香料，可理解為「香氣調味料」。各種香料雖特質各異，但也發展出多味混合好香料。每一種香料在不同份量比重的混合中，亦產生了風味迥異的變化。本書以八種香料貫穿，包括八角、辣椒、孜然、花椒、芫茜籽、胡椒、薑黃、番紅花，透過巧妙多變的搭配，譜出四十多道饒富風味的香料食譜。
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