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

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1answer
214 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
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1answer
151 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
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4answers
9k 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 ...
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1answer
56 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 ...
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3answers
24k 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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2answers
306 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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1answer
883 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
107 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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2answers
246 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... ...
7
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1answer
169 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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3answers
3k 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. ...
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2answers
5k views

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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7answers
552 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, ...
2
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1answer
615 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
322 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
219 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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6answers
26k views

How do I remove turmeric stains from metal/plastic cookware?

As much as I value tumeric for its rumoured cancer-battling qualities, I find its tendency to stain anything it comes into contact with (including 'stainless' steel) discouraging to the point that I ...
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2answers
612 views

What are the ingredients (spices) of Sri Lankan curry powder?

In the following accepted answer you can find the ingredients of the Indian curry powder. I usually cook with Indian curry powder, however, I recently received some Sri Lankan curry powder. The ...
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4answers
6k 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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11answers
4k 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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2answers
826 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. ...
2
votes
1answer
918 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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2answers
5k 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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1answer
3k 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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1answer
421 views

Spice combination(s) excluding salt, oil/butter, sugar, msg, vinegar, onion/garlic/alliums? [closed]

What spice combination(s) work well for someone who (for health reasons) can't have salt, oil/butter, sugar, msg, vinegar, or alliums (onions, garlic, etc)? This person is additionally (for religions ...
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2answers
302 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 ...
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3answers
360 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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12answers
137k views

How can you make a sauce less spicy/hot?

Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to. But if the dinner party is a bit late, or I made the sauce in advance to really draw ...
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3answers
514 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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7answers
26k views

How do I keep soup from being bland?

I've been experimenting with soups recently and trying different recipes, and I've found that I often come out with a good soup that's a bit too bland in taste. And yes, salt and pepper makes a huge ...
4
votes
1answer
393 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 ...
3
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1answer
173 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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3answers
15k views

Herbs and spices that complement cream of mushroom soup [closed]

On Monday I will be making cream of mushroom Soup at school and I would like to make it the best possible. I will be making a mushroom stock as its base. Are there any specific herbs and spices that ...
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2answers
222 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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2answers
932 views

What are the possible substitutions for Cumin in Indian cuisine?

I've always been interested in trying to make some type of dahl or other Indian cuisine but I'm severely allergic to Cumin. This typically strikes me out for recipes with curry or chili powder. Does ...
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13answers
872 views

Recommendations for spice organization strategies

Spices have always been the hardest thing for me to keep track of in the kitchen. I'm interested in specific recommendations for hardware (containers, labeling, shelving, etc.) and organization ...
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2answers
886 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 ...
6
votes
1answer
950 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
229 views

Why do vegetables cooked with freshly ground spices taste better than those cooked with powdered spices available in the market?

I used to use powdered spices (purchased from market) for all my vegetables. Lately I have started grinding the spice seeds myself to use in the vegetables. I have noticed a remarkable "taste" ...
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2answers
3k views

Getting flavor powders to stick to nuts

I've just checked for some recipes online on how to make flavored (in particular, hot and spicy) peanuts. It seems that in every one of these recipes, there has to be some kind of roasting procedure ...
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10answers
899 views

In which kind of food items can Asafoetida be used? [closed]

I have heard about the medical benefits of Asafoetida. I used it once in Brinjals (which while cooking contained only Ginger powder, Fennel powder, salt and red chilli powder). The addition of ...
5
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1answer
401 views

Which other spices besides cloves will react with plastic?

I am reading that cloves can cloud the plastic in my grinder at Cooking for engineers Does this happen with any other spices?
4
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2answers
1k views

How can I use white pepper without having the odor dominate the food flavour?

I received several different pepper (spice) for christmas. One of them is a white pepper. Whenever I use (very) little of this white pepper in my dishes, the odor/flavor is very dominant cutting out ...
4
votes
2answers
194 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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4answers
21k views

What are appropriate spices/herbs for spinach?

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 ...
7
votes
13answers
43k views

What can I add to frozen peas for more flavor? [closed]

I want to serve plain cooked frozen peas. However, whenever I try it, they taste kind of bland... What's a simple spice or ingredient that I can add to spice it up a bit, but still pretty much stick ...
10
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3answers
3k views

Is curry ketchup just ketchup with curry powder?

We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)". So I tried adding curry powder to regular ketchup to see ...
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1answer
581 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
774 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 ...
7
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4answers
1k views

What is the correct temperature when extracting saffron flavour?

I have several recipes that call for saffron. Obviously, they all say to put the saffron in some water to extract the flavour so it spreads more evenly in the dish. However, there is no mention of the ...