In the introduction to Spices, Henry N. Ridley claims that “The history of the cultivation and use of spices is perhaps the most romantic story of any vegetable product.” His passion for the subject is one of many examples of Ridley’s overlapping interest in botany and economics. Each chapter is dedicated to a particular flavoring, often a single spice, including flavors from Vanilla, Cinnamon, and Ginger to Zedoary, Galangal, and Calamus Root.