I wrote 'Mistress of Spices' at an unusual time when I had a near-death experience after the birth of my second son.

We're not just any star stuff, most of which is humdrum hydrogen and listless helium. Our bodies include fancier ingredients like carbon, oxygen, nitrogen, phosphorous, and a few other herbs and spices.

Leather accents on pieces make it fun and spices up an outfit.

But in truth, should I meet with gold or spices in great quantity, I shall remain till I collect as much as possible, and for this purpose I am proceeding solely in quest of them.

Flesh-meats will depreciate the blood. Cook meat with spices, and eat it with rich cakes and pies, and you have a bad quality of blood.

Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it.

But obviously you don't want to just be the guy who comes in and sort of spices up every movie. So yeah, definitely moving into more of a leading man role would be great, but on my own terms.

Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.

The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they're trying to keep out.

I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic; the spices are so sensuous.

Don't be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.

Black pepper is necessary to absorb the key antioxidants in most spices and foods, including turmeric, so get a pepper grinder and fill it with Tellicherry peppercorns.

I travel 330 days a year and eat every two and a half hours - I'm a big guy. I always carry a fork, little bottles of spices, and Sriracha. I eat what I feel like eating.

My mother cooked like a scientist. She had a giant Chinese-style cleaver that she chopped with, and a cupboard full of spices.

All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They're also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.