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

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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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251 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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3answers
358 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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2answers
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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
1k 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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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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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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3answers
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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
581 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
5k 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
623 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
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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
530 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
788 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
200 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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2answers
243 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
5k 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
1k 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
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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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5answers
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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
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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
774 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
1k 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
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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
8k 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
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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
207 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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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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5answers
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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
254 views

Flavor and Chemical Composition of Thyme

What is the flavor of Thyme? What chemicals give it this flavor?
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2answers
367 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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1answer
782 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 ...
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3answers
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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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8answers
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Where do you buy Indian spices online?

I want to learn to cook some Indian dishes. It would be preferable to know that the spices are from sustainable agriculture. Sedona, Arizona. I did some googling and didn't find any local spice ...
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3answers
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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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5answers
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How can I spice up ground beef without using pepper?

I cooked up some good-quality minced beef yesterday with salt, onion, and breadcrumbs. (I wrapped it around hardboiled eggs and baked it.) I didn't use any pepper because I have allergies, and I ...
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3answers
451 views

What dishes don't stain with heavy spices?

In most Indian cooking, there is a relatively high chance of staining the dinnerware (plates, serving bowls) due to the high turmeric content. Dinnerware made of metal don't stain, but the heavy ...
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1answer
495 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?
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4answers
2k 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 ...
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1answer
2k views

Suggested edible quantity/scaling of Habanero Pepper per pound of meat

I would like to use habenero pepper in a chili, but would like to know how many fresh peppers / pound of chili should I use to maintain an edible chili or another what amount is safe to start with. I ...
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2answers
1k views

How can I keep saffron fresh for longer?

We don't use saffron that often. The last batch we got went stale. Is there anything I can do to preserve it for longer? (For example, our spice rack gets a lot of direct sunlight, is that bad?) How ...
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2answers
272 views

What's a good molasses-based glaze for pork tenderloin?

My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe called for ground cumin—turns ...
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0answers
459 views

After how much time do ground/powdered spices start losing their flavor? [duplicate]

Possible Duplicate: Shelf life of spices Suppose I grind the mustard + cumin + pepper seeds and keep them covered in a bowl, after how much time should I expect them to lose their flavor? ...
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2answers
724 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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1answer
71 views

Painted Pony beans pate

I'm going to make a pate using Painted Pony beans as a base. I want to add roasted walnuts, but I don't know whether basil and garlic would be acceptable to put to the dish. Would this make for a ...
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4answers
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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 ...
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3answers
573 views

Will storing spices on the oven affect flavor or anything?

The back of the oven is raised from the stove top and sits against the wall, forming a small shelf which is a very convenient location to store spices for use when cooking. Sitting there are things ...
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3answers
2k views

Best spices to use on minced quorn in spaghetti sauce and other recipes [closed]

As a vegetarian, whenever I have to use minced meat I use minced quorn. But quorn does not add any flavour to dishes, only texture. What are the best "base spices" to add to the quorn when using it ...
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10answers
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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 ...
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1answer
383 views

How do I make cumin and herb cheese at home?

I would like to make cumin and herb cheese at home without using any special cheese-making equipment. At what stage should I add my cumin and herbs? Which herbs should I use? Should I use fresh or ...