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

learn more… | top users | synonyms

6
votes
3answers
4k 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 ...
2
votes
1answer
627 views

How to reduce the masala taste from chicken roast

We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Issue- The third one turned out to stand a ...
4
votes
2answers
528 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 ...
5
votes
5answers
31k views

What are appropriate spices/herbs for spinach? [closed]

Tonight, my mom prepared spinach and we were discussing what spices go well with spinach. I google'd a bit and I found 'nutmeg' on some sites, but it seems like a strange combo to me. Honestly, I ...
16
votes
8answers
144k 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 ...
6
votes
3answers
7k 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 ...
1
vote
3answers
233 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 ...
1
vote
1answer
74 views

Adding spice to poaching liquid

I have recently started poaching some of my sausages. I add a spoon of barbeque spice to the hot water when I poach it. The sausage turns out great but I'm left wondering if the spice I add to the ...
3
votes
3answers
1k 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 ...
0
votes
2answers
52 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, ...
1
vote
2answers
371 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 ...
11
votes
4answers
5k views

Why whole peppercorns?

Some recipes call for whole peppercorns. Why not crack them and use a lot less? In a cooking show I watched recently the host specifically said "Do not crack or grind them" but he did not explain why. ...
15
votes
9answers
9k views

Which spice gives brown colour to Indian curry?

Many of the premixed curry pastes and curry dishes I have eaten have a brownish / reddish colour to them. I have a nice collection of spices that I cook with, but my curries seem to always look and ...
7
votes
3answers
395 views

Best online source for spices

I'm looking or good online sources for spices. Good selection and good prices.
1
vote
4answers
164 views

Spices storage conditions

I have seen in a lot of places that spices and dried herbs need to be kept in an airtight container. I have several container that are virtually airtight, but they have couple small holes that if ...
1
vote
2answers
216 views

Where can I find good ground sumac?

An Iranian friend once gave me some ground sumac to eat with a meal. I loved its tangy,clean taste. I later bought some online, but there was no tangy taste. Tried an import store with the same ...
12
votes
6answers
4k views

How to dry oregano?

I have oregano in my garden. But I only use it fresh. How should I properly dry the oregano so I can get something similar to oregano found in the stores?
1
vote
1answer
2k views

What is the correct conversion of dried whole vs. ground fennel?

I have a recipe that calls for one tablespoon of ground fennel. I only have dried fennel seed. What amount of dried seed should I use?
8
votes
3answers
29k views

Substitute fresh garlic instead of garlic powder?

I have a recipe that calls for garlic powder, but I only have fresh garlic on hand. What ratio should I use to substitute?
1
vote
2answers
234 views

Will mustard seeds soften in a sauce?

do mustard seeds melt into a dish if they are an ingredient in making a sauce? if not, would they be strained out after a specific lenght of time? Do they get softened in liquids? I wanted a sauce ...
2
votes
1answer
2k views

Can I use green cardamomm pods and ground cardamom interchangeably?

I have some green cardamom and would like to use it in dishes such as Indian-style rice pudding. Can it be used in place of the standard ground cardamom bought in an American grocery store?
2
votes
3answers
425 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 ...
1
vote
3answers
2k views

How do I save curry with too much cumin?

I think I may have added too much cumin in my curry sauce last night and it has this dry seasoning taste in every bite. It may have soaked into the veggies as well... Is there a way to save the curry ...
1
vote
2answers
763 views

Too much cayenne chilli pepper

I have added cayenne chilli pepper, instead of cayenne pepper, and (I think too much) to my green tomato chutney. How can I reduce the spice and still be able to store the chutney?
1
vote
1answer
71 views

Turmeric Spice Supplement Replacement [closed]

What is the best way to intake a measured amount of turmeric everyday? I currently take a turmeric capsule supplement, but I would like to buy turmeric powder instead because I found it to be a much ...
0
votes
2answers
118 views

Troubleshooting: Kitchen Sink Vegetable Soup

One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too). ...
4
votes
4answers
1k views

What's the best way to learn what each seasoning is?

For example, Iike cayenne pepper is spicy and marjorum has a smoky flavor. I just want to learn the different flavors of each seasoning, so I can know exactly what seasonings to use for the different ...
1
vote
1answer
163 views

How do they make Mexican vanilla extract?

I would like to make 'Mexican Vanilla' extract. I have used it for years and now would like to make it.
2
votes
3answers
218 views

Can a spice grinder be used for coffee permanently?

My father bought a spice grinder thinking it was a coffee grinder. He is very stubborn and does not want to return it (also it was the most expensive grinder from the store) Can it still be used for ...
3
votes
1answer
83 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. ...
5
votes
3answers
7k views

What is the way to make a powder of red chilies?

I purchase green chilies and in some days many of them turn red. Can I use my mixer-grinder to grind them into a powder, or is there some other way? Do I have to roast the peppers before grinding? ...
-1
votes
1answer
242 views

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 ...
0
votes
1answer
82 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?
6
votes
3answers
4k 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". ...
1
vote
1answer
181 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 ...
5
votes
5answers
1k views

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 ...
5
votes
4answers
147 views

Spicing a Two-Crust Carrot Pie [closed]

Following up this question: I made a two crust carrot pie by mincing the carrots with a small amount of apple, then boiling the fruit mix in some sugar/water/karo syrup. Added lemon juice to the ...
1
vote
1answer
95 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 ...
5
votes
4answers
11k views

What is a good spicy potato wedges seasoning?

I've taken a liking to the simple potato wedge as an alternate to mash potato when preparing meat and three vege. However, I'm trying to get a recipe that consistently deliveries tasty wedges. My ...
3
votes
1answer
201 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 ...
2
votes
1answer
277 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 ...
2
votes
5answers
7k views

What should I do with too-dry vanilla beans?

A few weeks ago, I bought a few vanilla beans to make mint ice cream. I only needed one, so I put the other bean back into the glass container it came in. Today, I was having a hard time using the ...
3
votes
4answers
646 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 ...
1
vote
1answer
737 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 ...
13
votes
10answers
3k views

Are 'premium' spices worth the expense?

I have done some calculation. And I think that if I buy a jar of spice from the supermarket, it is about 25 times more expensive (it costs more and you get a fraction of the amount) that getting a bag ...
2
votes
1answer
894 views

How to determine quality of spices

I know using spices while cooking is often subjective and you would use spices that you deem appropriate for certain dish but it is undeniable that when you do use them, you should use fresh and good ...
5
votes
1answer
278 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 ...
0
votes
1answer
263 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 ...
7
votes
4answers
13k views

Can I substitute Fenugreek seeds for leaves?

I have accidentally brought a load of fenugreek seeds, as apposed to leaves, and wonder if I can use them as a substitute. if not, what any ideas for what I can do with them before they go in the ...
3
votes
1answer
74 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 ...