Culinary use of spices, defined as the edible but non-leafy parts of certain plants.

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How to make homemade pinto beans taste like canned refried beans?

I see plenty of advice out there on how to make canned pinto beans taste delicious, but does anyone know how to recreate that cheapo refrito taste? I've tried countless combinations of freshly cooked ...
5
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1answer
85 views

How do you get the flavor out of dried peppers?

A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry spices like dried chili peppers?
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3answers
62 views

Does it matter when you add the salt? [duplicate]

Spices create aromatics so it is important when to add them. But what about salt? Is it critical if you add salt to the flavor base instead of adding it to the tomato paste, or adding it to the ...
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0answers
29 views

What is the shelf life of herbal ghee: at room temp, fridge, or freezer?

What is the shelf life of herbal ghee? At room temperature? In the refrigerator? In the freezer? (Does ghee even freeze well?)
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2answers
93 views

What is the approximate shelf life for herbal infused olive oil, coconut oil, glycerin, or vinegar?

What is the estimated shelf life (assuming you keep it in a dark place) for: 1)herbal infused olive oil? coconut oil? 2)herbal infused vinegar 3)herbal extract made from 50% glycerin in water (and ...
14
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3answers
3k views

Other 'hot' spices

The restaurant assured me that there was no chilli in the food but it was still too hot for me. What other spices, etc. can cause the heat effect in the mouth? it was a Sri Lankan restaurant, very ...
3
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1answer
68 views

Equivalent of cracked fennel seed to ground fennel seed

I have a recipe that calls for a 1/2 cup of cracked fennel seed. If I wanted to use a light ground fennel seed what would be the equivalent? Thanks!
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0answers
23 views

Homemade Taco seasoning recipes [duplicate]

The homemade taco seasoning recipe calls for cumin powder but I dont have that seasoning what can I use to replace the cumin powder any suggestions?
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3answers
214 views

Add spice then oil, or oil then spice?

When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the oil and then the spices? Also, does it ...
5
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1answer
110 views

Solubility of herbs and spices

I am asking this question for reference mostly. My motivation comes from having a chef suggesting to place the saffron in white wine before using in a fish soup to "make the most of it". He said ...
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1answer
91 views

Difference between ground cloves and clove powder?

Is there a difference between ground cloves and clove powder? Can I easily substitute one for the other?
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6answers
2k views

Is there a reason for storing ground spices separately (unmixed)?

I always use the same spice mix for dal. Instead of taking 1-2 tsp of each, I would rather keep a special container for the dal of the ready made mix in the proportions I want. Is there any reason ...
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3answers
2k views

Forgot to add spices to curry

I made a jalfrezi today for tomorrow and I forgot to add spices, (cumin, tumeric, paprika). Is there a way I can add them now getting the most from them?
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2answers
951 views

Is there a way to experience pepper's endorphins effects without the burning sensation?

When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endorphins) of capsaicin (chili peppers) and piperine ...
6
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3answers
271 views

Does toasting and grinding whole spice really improve curry flavor?

It seems to be common knowledge that "toasting is better" when it comes to spices. But the other day I noticed my toasted-and-freshly-ground coriander smelled pretty weak, and I ended up boosting the ...
2
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2answers
148 views

Which spices should be bought whole vs. ground?

I have a coffee grinder which has been excellent for grinding spices, and I'm currently transitioning my pantry from having many packaged ground spices to more whole spices which I can grind as ...
5
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3answers
618 views

When spicing rice, should you add the spices in the water beforehand or after the rice has cooked?

Newbie cook here. I use a small inexpensive rice cooker to cook my rice. Are you supposed to add your various spices to the water when you put the rice in the pot? Or should you add the spices in at ...
4
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1answer
209 views

The three Cs - spices with chicken

I watched a TV programme that was talking about a particular combination of three spices which are often used together, especially with chicken. The TV presenter said that they were used together so ...
2
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3answers
219 views

How do I add spice after cooking gravy?

I have made chicken gravy. It tastes good but I think adding a little more spice to my gravy will be fine. Can anyone say how to add more spice to it after cooking?
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1answer
781 views

What do these additions to common spice mixes do with your dish?

Where I live, supermarkets sell all sorts of "spice mixes" for specific dishes, like "taco mix" or "spaghetti mix". I used to buy these, but then at some point started experimenting myself and stopped ...
4
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1answer
161 views

Using Vinegar to Cut down on Spice

I've read recommendations on cutting down the spice of a sauce using butter, oil, fat, yogurt, and cream; however, I've tried all those and they don't seem to do the same type of balancing as adding ...
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0answers
32 views

The next level of spices (Indian cooking)? [duplicate]

Normally Indian dishes are spiced up with chilli, turmeric, coriander and pepper and that seems enough for most cases. However when I go to the supermarket these days, there seem to be too many exotic ...
2
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1answer
1k views

Why does tilapia and swai fish taste like catfish?

I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake, fry, season, marinate, flour it, ...
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1answer
1k views

How do you finely grind coriander seeds?

Whenever I grind coriander seeds the outside seems to separate like a husk and doesn't grind well. I use a pestel and mortar. Is there a trick to getting finely ground coriander?
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2answers
179 views

Should I actually add nutmeg to eggnog?

Where did adding nutmeg to eggnog come from? I've tried nutmeg before and can't really taste anything other than nog. So where did the idea of adding nutmeg come from?
4
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1answer
115 views

Oil temperature for flavor extraction?

A little context: I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I add dried chili flakes into the flavored ...
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2answers
129 views

Do I always have to peel garlic?

Is it safe to prepare ginger garlic paste without peeling garlic skin ?? I always peel garlic which is a labourious and time taking process. I would like to know whether if it is ok to make paste ...
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0answers
168 views

What herbs and spices are used in Kentucky Fried Chicken?

Has anyone here with an apt awareness of flavors been able to work out some of or all of the herbs and spices that are used in Kentucky Fried Chicken? I feel I can taste paprika but I wonder what ...
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5answers
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Substituting cayenne for red pepper flakes

My wife does not like alternating textures, or "surprises" in sauces. Thus I need to make certain concessions when cooking for her. She does not like crushed red pepper flakes, but will readily take ...
4
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2answers
152 views

How is one meant to treat fenugreek seeds?

The last time I used fenugreek seeds, they and mustard seeds were the first into the pan, followed by onions, then other vegetables. I expected them to soften a bit and release their flavor, but they ...
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2answers
176 views

Ingredient Identification: Hong Kong restaurant spicy spice

I was at a fast food restaurant in Hong Kong which was apparently popular for its spicy dishes - there were cartoons on the walls and lots of red peppers everywhere. It looked like a chain, sort of ...
3
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1answer
699 views

How do I make sure spice mixes don't make my curry grainy?

I'm making a curry, with an unknown dry mix of spices (smells remind me of cumin, turmeric and cinnamon) in the form of a powder. When I've used it before though it's ended up grainy. Have I been ...
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2answers
374 views

Does lime juice make jalapeños less spicy?

I make guacamole with a whole jalapeño and the last time it was hard to mash so I poured lots of lime juice in this time. It was hardly spicy at all. Did the extra lime juice make it less spicy?
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144 views

What determines the variety of paprika to use in recipes?

Spanish smoked paprika is powerful stuff that can enhance or overpower a dish. How do I judge when, how much, and which type of paprika (Spanish, Hungarian, sweet, hot, smoked, etc.) to use?
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4answers
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Help! Chicken and Wild rice soup needs some extra flavor [closed]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
2
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5answers
36k views

What can I use as a replacement for cumin?

I've just run out of cumin and rather than go to the shops for more I wonder what I could substitute for cumin? I'm making a lentil soup, which calls for sweating onions and the finishing the onions ...
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2answers
1k views

What is 'Musk' as used in this recipe

I recently made this truffle ravioli dish, it was an easy enough recipe, but I was confused about one thing: it calls for 'musk'. I didn't know what this was, my research only turned up musk melon, ...
5
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3answers
559 views

What is the best way to find a reliable pepper mill?

After someone posted a link to a hand-turned coffee grinder, I was reminded that I needed to replace my pepper mill. My third one in about seven years. After reading the 1 through 4 star (and skimmed ...
2
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1answer
455 views

Homemade nori -> aonori?

In the USA, sheets of nori cost about 7 cents per gram. But it's 140 cents per gram online as a powder, "aonori," an essential topping for takoyaki and okonomikayi. (My town of 100,000 has several ...
5
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2answers
440 views

Why “Yeast Extract”

I'm having dinner at a popular burger joint, and the have their house seasoning on the table. It includes "Yeast Extract". What would be the reason to include this in a season?
28
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7answers
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Will Cinnamon ever dissolve in a cocktail?

I have this idea, that making a cinnamon, vanilla and brandy cocktail would be delicious, and it is. But it is also kinda grainy. What I have been doing: In a 500ml glass, add 15m brandy, add 1/2 ...
2
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1answer
114 views

Is there any diminishing return on grinding spices for a “tea”?

I'm actually making root beer, but I've found the best way is to boil herbs and spices the same way one would make a tea, and then I add sweetener, leave it to chill, and use a carbonation device to ...
10
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5answers
1k views

Skimming foam from stock without removing floating spices

When I make chicken stock from scratch, I like to include whole spices like mustard seed, coriander, star anise and black pepper. I put these in right at the start when the water is still cool, so ...
4
votes
2answers
319 views

Preparing Meats using Dry Rubs

I have recently begun testing different types of dry rubs in preparing meat dishes. What base ingredients (outside of spice blends) should I be looking for in a good quality dry rub? If it is ...
13
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1answer
1k views

Name of a greek spice that sounds like “bakari”

Many years ago, we brought back from Greece a spice that was suggested to us for preparing the Moussaka. The greek who sold it to us called it "bakari". Now we have used all our stock and I've tried ...
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1answer
58 views

Which red pepper to use?

I am making clam chowder and the recipe calls for black pepper, salt, parsley and red pepper (1/2 t). SHould I use ground cayanne pepper or red pepper flakes?
4
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2answers
683 views

How to stuff and/or spice the chicken BELOW the skin?

Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken. How to do it? Does it have some special ...
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3answers
411 views

How does pepper enhance/increase the saltiness of a dish?

I have found that after adding ground pepper (any type, color, or heat level), some dishes seem to be saltier. This sometimes occurs with other spices, as well. Note that I am not using anything else ...
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2answers
56 views

Cafe brulot in emily post's etiquette

I've searched everywhere and I've been unable to find a copy of the recipe I found in the 1938 or so edition of Etiquette by Emily Post. She describes a drink that is served flaming mixed with spices, ...
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2answers
672 views

Is it a good idea to use cardamom in chili?

I am preparing a chili for a contest. The recipe calls for cardamom (along with chili powder and cumin). I have never cooked with it before. From my research, it seems this spice is used more commonly ...