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

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How to use vanilla beans?

I used a vanilla bean in a water-based beverage and did not get any taste. Further research showed that vanilla is apparently oil soluble, not water soluble. I know that it is a common practice to ...
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2answers
2k views

How do I effectively rub spices into fish?

I did a fish rub for the first time last night. I mixed the spices and then put the thawed tilapia fillets right into the bowl. I noticed two problems: The spices tended to clump up and became ...
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1answer
52 views

whole vs ground spices

I'm new to cooking and I just find some trouble understanding these two terms (probably because english is my second language ?). I have tried google but I couldn't find something that would give a ...
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2answers
51 views

How do I bring out the garlic flavor in an oil base?

I make a lot of Indian food, so the preparation begins with a base made of onions, ginger, and garlic. I start by frying the onions in oil and then adding ginger and garlic as the onions begin to ...
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5answers
2k views

Consuming cardamom pods

I'm making a dish that calls for six cardamom pods added while cooking. After the dish cooks, should I make the effort to locate and remove the pods? I'm assuming they're like Bay Leaves, unpleasant ...
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12answers
6k views

What spices taste umami?

Are there natural spices that taste umami? I don't want to use MSG in my food, but I'd like to add some umami flavour.
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1answer
62 views

Replicating Good Seasons brand Italian salad dressing dry mix

I use the dry mix in a ranch chicken recipe. I would like to make my own version from scratch. How would I go about trying to duplicate there recipe so to speak? I've looked at the list of ingredients ...
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9answers
172k views

What herbs and spices are in “Italian Seasoning”?

I'm beginning to grow my own herbs and would like to put together something similar to the "Italian Seasoning" found in the grocery store spice section. (It's an easy way to add more flavor to pasta ...
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5answers
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What good substitutes for saffron exist?

I am a big fan of paella, amongst other uses for saffron. However, it can be a very difficult and/or expensive spice to obtain. What good substitutes exist?
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What is the world's hottest pepper?

I'm growing some bhut jolokia peppers, and they are almost ready for harvesting. However, I've since seen that the naga viper pepper has beaten the bhut jolokia as the hottest pepper. I've also seen ...
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9answers
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White pepper vs. black pepper

Other than color, what is the difference between white pepper and black pepper? I thought it was purely a color thing so that black pepper wouldn't ruin the color of, say, a white sauce. We tried ...
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1answer
78 views

What sour spices are there? [closed]

Are there other predominantly tangy/sour spices, similar to sumac? I'm thinking of things for dressing roasted vegetables, where you might use something like lemon juice, but a dry spice can be more ...
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5answers
4k views

What is the spicy kick in “Kraft Tangy Spaghetti” box meal?

So, since I've lived at home, there has been a boxed spaghetti mix that has always been especially good to me. The thing I like about it is a subtle heat of some kind of pepper or spice. I've tried ...
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1answer
98 views

What spice in Asian food makes me sweat and my nose running?

What spice in Asian food makes me sweat and my nose runny? I highly appreciate it in those cases where I've caught a common cold or anything the like, just when the original impact is too low so that ...
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3answers
7k 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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4answers
16k views

What are some seasonings that can spice up a bland frozen chicken alfredo? [closed]

Tonight, the main course is: Red Baron's Chicken Alfredo. The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more ...
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6answers
2k views

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 ...
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1answer
109 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
577 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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3answers
72 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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6answers
27k views

Anise Seed vs. Fennel Seed with Taste as No.1 factor

I've noticed that in some recipes Anise seeds can be used interchangeably with Fennel seeds. I understand their taxonomical differences but in regards to taste, can they be used interchangeably ...
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0answers
31 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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3answers
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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
112 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 ...
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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 ...
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1answer
113 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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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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346 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 ...
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1answer
243 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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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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1answer
141 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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4answers
17k views

Differences/Similarities between cinnamon and nutmeg

I read a while ago that nutmeg and cinnamon are really similar and you can easily substitute one for the other. Yet many recipes call for both cinnamon and nutmeg so it seems like there must be some ...
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1answer
2k views

What should I know about storing my homemade chili powder?

I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of ...
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2answers
158 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 ...
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3answers
412 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 ...
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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
960 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 ...
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3answers
1k 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 ...
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2answers
20k 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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2answers
37k views

Coriander substitute?

I have a recipe where one of spices I need to use is coriander. What other spice can I use to substitute coriander and don't change taste very much? In the recipe coriander is used to season meat ...
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1answer
227 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 ...
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3answers
241 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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3answers
5k views

Substitute Cayenne Pepper for Black Pepper

My recipe calls for Black Pepper. I have Cayenne Pepper. What ratio should I use to substitute to get approximatively the same "heat"? I realize that the result won't be quite the same. I am fine ...
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2answers
2k views

Pimenton ahumado vs. Pimenton de la vera

Besides the noticeable cost difference between these two, what is the difference between pimenton ahumado and pimenton de la vera? Both are purported to be Spanish smoked paprika.
4
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1answer
788 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 ...
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1answer
185 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
33 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 ...
9
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5answers
62k views

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
2k 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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4answers
13k 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 ...