AS we have become more cosmopolitan in our taste, so the British palette has come to demand more complexity.

Where once it was thought daring to add a pinch of saffron or a crushed clove of garlic to a menu, now it is thought odd if we don't cook with the likes of lemon grass, galangal, chilli and even Sichuan pepper.

But let's not get too far ahead of ourselves. Would you know how to use woodruff or indeed cubeb?

And, if the need arose, would any of us know how to squeeze the juice from a root of ginger? Stay calm, help is at hand in the shape of Jill Norman's Herb & Spice: the cook's essential companion (Dorling Kinderley, £14.99).

She rightfully points out that we are now alarmingly aware of other cultures' culinary delights and for that reason the demand for and availability of authentic ethnic food grows. Indeed, the number of herbs offered in shops and markets - and spices and spice mixtures sold in supermarkets and specialist shops - has dramatically increased over the past decade.

We now look for gastronomic adventure beyond the traditional UK quartet of parsley, sage, rosemary and thyme and in so doing are rediscovering many herbs that once were in common use but have long been forgotten or neglected as weeds.

Through Norman's invaluable research you can uncover a whole new world of taste. Beautifully illustrated, there are notes on what to expect from hundreds of herbs and spice, tips on what part of the plants to use, how to buy and store them and how to grow your own. Bolstered by a few recipes its an invaluable kitchen companion.

WINYOU could win a copy of Jill Norman's Herb & Spice.

The Worcester News has four to give away to the first correct answers to the question:

Is saffron a herb, or a spice? Send your entries to: Food & Drink, Features Desk, Worcester News, Hylton Road, Worcester WR2 5JX. Make sure you add your name and address. The closing date for entries in Friday, June 8.