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

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What is the combination of spices for garam masala? [closed]

It's been a while since I've been able to get my hands on real garam masala. I bought some garam masala from a store last week and was disappointed. It lacked the rich flavor that I am use to. There ...
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1answer
54 views

What is a mixed spice with respect to a cake?

1 tsp mixed spice http://www.maryberry.co.uk/recipes/baking/whole-orange-spice-cake What does mixed spice constitute of in terms of cake?
3
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1answer
59 views

Problems drying out chili sauce and in to a powder

I make a chili sauce that I want to turn in to a seasoning. I’ve made a few batches by spreading the sauce out on silicon sheets in a thin layer and baking it at a low temperature until it dries. ...
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1answer
56 views

What are some interesting herbs/spices to sprinkle over fish? [closed]

I typically just pan fry my fish (typically cod, rockfish or salmon). For cod I dip it in batter (egg+flour) and for salmon, I marinate it in a Tandoori-ish type of yogurt-based marinade. In all ...
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2answers
155 views

Adding spiciness to indian curry at the end of cooking

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes ...
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1answer
61 views

Dry roasting nuts and spices beforehand

I have recipes that call for dry roasting peanuts, coconut, and sesame seeds. I make these recipes a lot — so theoretically it would be easier to dry roast everything I have one time, instead of ...
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1answer
125 views

How to boil potatoes for curry?

My favorite restaurants always manage to mask the potatoes own flavour with spices to the point where you have more taste from the spices blending in with the potato. Every time I tried, it never ...
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1answer
93 views

How can I make herbs easy to remove from a Crock-Pot?

I made a soup in a Crock-Pot and placed rosemary directly in it. Once the soup was finished the rosemary had dispersed all over the soup. The process I used: Lightly spray Crock-Pot with Pam Cut up ...
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1answer
60 views

Are spices actually healthy? [closed]

I know that Ayurvedaic medicine and many more non-conventional medicinal disciplines claim that spices are healthy for you. This seems to have been excepted as a given by modern western society, I ...
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1answer
312 views

What would be good substitute for Thyme and Oregano in Chili [closed]

I'm not so good with spices, wanted to know what would be good substitutes for thyme and oregano. I'm not even sure I can pick up the taste that it adds to the chili, but one of my friends was able to ...
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1answer
196 views

The name or chemical compound responsible for a specific quality of some spices (numbness)

I'm putting together the results of a kitchen experiment and I'd like to be able to identify a phenomenon that I've noticed when using certain spices. I've felt it in some of what are often called ...
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1answer
118 views

Removing spiciness from a dish [duplicate]

Is there a rule of thumb for removing spiciness from a dish, caused by things like jalepenos, cayenne pepper, black pepper, red pepper, szechuan peppercorn, etc? I have read that honey and sugar may ...
3
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1answer
55 views

Halving Spice Mixtures

Since I live by myself, I tend to not cook a whole pound or two of say, ground beef or chicken thighs at once, since I can't eat that all in one meal. If using a spice mixture recommended for 1 or 2 ...
3
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1answer
599 views

Harissa and Ras El Hanout (North African staple spice blends)

I am counting the days until my first batch of preserved lemons will be ready. I've read several tagine and couscous recipes, I'm excited, this is uncharted territory for me. In addition to my ...
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1answer
99 views

Can you recommend a good shop to get spices from in Derby? [closed]

Can anyone recommend a good spice shop in Derby / Nottingham? I am after some Allspice berries, I've seen some online but I just wondered if there was anywhere local I can go and get them. Thanks
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220 views

Anise, Pepper, Cinnamon, Cloves and Fennel better known?

How is the combination of Anise, Pepper, Cinnamon, Cloves and Fennel better known?
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2answers
227 views

Need to match herbs/spices with certain foods and other herbs/spices

I have this table of foods and flavorings, but seeing as I'm not a chef, I don't know what combinations are appropriate. (This is not for use in real life.) Could use some help filling this in... ...
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1answer
148 views

Temperature-stable spices

I would find it very useful to have a list of empirical data on temperature-stability of spices. Are there any systematical studies available? Which spices can easily bear long durations of ...
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1answer
518 views

What can I substitute fennel pollen with?

In this simple spaghetti recipe, fennel pollen is used. From googling it, it sounds like MSG :). I'd rather not buy it since it's so expensive, so is there any way to substitute this stuff in the ...
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1answer
252 views

Why did my Red Chilli Powder Turned Brown?

When fresh , it was pure red in color. But after a couple of months it turned brown. Its home made so no case of adulteration.
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2answers
205 views

Is it true that putting spices in something then baking it destroys the spices?

I heard that putting spices in something and putting it in the oven will eliminate the taste of the spices. Is this true? For example if I were to put spice in lasagna before putting it in the oven ...
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2answers
237 views

Need help identifying 2 ingredients in homemade chicken biryani

I am very fortunate to work in an office where I am one of about 3 caucasians for around 100 people originating from Asia. Yesterday, we had a pot luck, and one of the dishes was a fantastic chicken ...
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666 views

What are the differences between spice paste and spice powder? Which should be preferred over the other for what reasons?

Assuming both are freshly available, are there reasons why one should prefer paste over powder or vice versa? Example: I have seen both Garlic powder and Garlic paste available in the market. ...
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1answer
783 views

What are the types and pros/cons of electric and manual spice and nut grinders available? What qualities should be looked for while purchasing them?

Example spices/nuts that I'll be grinding: * Cumin seeds * Mustard seeds * Peanuts * Black pepper corns * Garlic buds and ginger * Cloves Questions: Which kind of grinders allow water in them for ...
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4k views

How long does ginger root last?

I bought ginger root months ago, and I didn't use all of it. I've kept it in the fridge and it still seems good. How long will it last?
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Using kalpasi (which is also known as Black Stone Flower) in a biriyani?

Can we ground kalpasi (also known as Black stone flower) be added to a masala for marinating chicken/mutton for making Hyderabadi Biriyani? Will it taste really good; does this spice add good ...
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2answers
1k views

Chili and bell pepper substitute due to allergies?

I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat swell up. I have several recipes using ...
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3answers
296 views

Pepper mill - which color and length?

I've decided to get myself a pepper mill and it'll be a manual Zassenhaus but I'm not sure about the length and color. I'm thinking about 18 or 24 cm but I guess it simply comes down to what you feel ...
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1answer
2k views

How to know how many tablespoons of seeds correspond to 1 table spoon of its ground form? [duplicate]

Please point out a conversion method or the Google keywords which would result in a trusted measuring chart for converting seeds to powder or paste form or vice versa. Example: 1 tablespoon of ...
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3answers
472 views

Matching herbs with meats [closed]

I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there which can tell me what meat goes well with what ...
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3answers
2k views

How can I prevent spices from lumping together?

I notice that sometimes, some of my spices become one hard block. I have this especially with my garlic powder, in a smaller degree with my chili powder (that contains the same garlic powder). I'm ...
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1answer
331 views

How to increase spiciness without abusing hot spices?

It's easy to make food more spicy by dumping a bag of ground hot pepper in it, or adding a pound of sambal, or pick one of the capsaicin concentrates and add a few drops. I'm interested though in ...
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7answers
460 views

Do you know of any good rectangular spice storage solutions?

Currently I'm storing most of my spices in a cabinet next to the stove. That's the best place for them. However, because of the way the shelves are spaced, I generally need to stack containers, ...
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1answer
165 views

pieces of wood in cinnamon

I recently bought some organic cinnamon (not ground, broken pieces for a hand mill) and saw what looks like pieces of wood in the mix (they don't have the same color as the rest of the pieces). Is ...
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212 views

Seasoning Chili for Young Children

We have a 3 year old toddler who is not a fan of spicy foods. She doesn't like heat of any type, and doesn't like strong flavors. How can we season a turkey chili to keep her happy, and still make it ...
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3answers
2k views

How to store tamarind paste?

I bought some tamarind paste the other day, and I am wondering how should I store it once opened, as the package does not say anything special. Should I put it in the fridge? Store it in an airtight ...
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1answer
767 views

Why do cinnamon sticks taste sweet?

I often nibble on a cinnamon stick because first of all I like the taste and the smell and secondly it seems to help in weight loss. How comes that cinnamon sticks seem to taste sweet, even though ...
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2answers
779 views

Oil separating from fried onion/spice mixture, why does it happen?

I was always taught when cooking Indian dishes to fry spices in a chopped/pureed onion and garlic mixture to release their flavour and essential oils. I was also taught that when the oil separates ...
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4answers
1k views

Why is garam masala in many curry paste/powder recipes?

Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also call for garam masala. Since most garam ...
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3answers
2k views

Is wasabi considered to be spicy or to be a spice?

I was just talking to a friend about what to eat for dinner and he said he didn't want anything spicy. He then mentioned that Japanese food doesn't have anything spicy and I said "Wasabi". ...
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1answer
505 views

How is it that (temperature) heat makes some seasonings and foods (spicy) hotter, but mellows others?

Toasting many spices,and heating some peppers increases and brings out the spice and heat. Other foods, such as onions, shallots and garlic (yes, I know they're from the same family; just can't think ...
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2answers
670 views

Toasting spices with and without oil

After heading to my trusty Indian market yesterday I was speaking with the owner about how awful fenugreek seeds are uncooked. He suggested (with black mustard seeds and cumin seeds) to throw them in ...
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4answers
414 views

Why do we boil whole spices when making masala tea?

I've heard that people prepare chai masala by boiling whole spices instead of using a ground masala spice mix. After preparing it with whole spices, I doubt that 10 minutes of boiling will release ...
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4answers
5k views

Döner Kebab Spices?

I'm trying to replicate the spice mix used for Döner Kebab. I am interested in spice combinations from any area. However, I am most interested in which spices are used to prepare it around western ...
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2answers
290 views

Recreating a Mexican spice blend I have bought

I previous bought a pre-made spice blend from a health food store which I absolutely loved however its $5 per 30g which is pretty expensive so I was thinking I would try and recreate it. The ...
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2answers
189 views

How can I prevent cross-contamination when applying a dry or wet rub to meat?

In either wet or dry rub prep, if you use both hands, you will have likely contaminated the rub by the end. How can I prevent this from occurring?
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5answers
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Does vanilla really bring out the flavour of other foods?

I can't count the times I have heard that vanilla brings out the flavour of other foods. For example it "makes chocolate taste more chocolatey," etc... I have also heard that it's the only spice that ...
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3answers
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What is ground red pepper?

I have the 75th anniversary edition of Joy of Cooking. I've now come across two recipes that call for "ground red pepper" (enchiladas and a dry rub). I've never heard of ground red pepper before and ...
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1answer
227 views

Flavor and Chemical Composition of Thyme

What is the flavor of Thyme? What chemicals give it this flavor?
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2answers
286 views

Will paprika taste good in my soup?

I've been making a soup that has an onion + garlic + carrot + celery + flour base, and then chunks of sweet potato and potato as well as barley added. I've been spicing it with salt, pepper, garlic ...