Culinary use of spices, defined as the edible but non-leafy parts of certain plants.
2
votes
1answer
856 views
Can I use green and black 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?
6
votes
3answers
3k views
Can an American substitute for garam masala be made?
I love Indian food and have been experimenting with curry recipes, and many of them ask for 'garam masala'. I know it's a spice mix but I can't find it for sale anywhere around me. I've also read ...
15
votes
3answers
350 views
How to treat your saffron right?
Similar to this question, but not the same (by the way, I like Hobodave's answer).
What's the correct way to treat saffron to get most of the flavor?
I've seen the following methods:
Let the ...
5
votes
3answers
391 views
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 ...
1
vote
1answer
353 views
How to distinguish nutmeg freshness?
Does nutmeg come with a good-before date? How long can nutmeg stay good? Is there a way to 'see' (observe) how old the nutmeg is?
I'm asking because I bought a bag of nutmeg seeds and one was moldy. ...
1
vote
4answers
2k 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
3answers
648 views
Is Anise a substitute of cumin
I need cumin for everything I make, but its not available where i recently moved. However anise is available, and someone told me that cumin can be substituted by anise. Is this true?
4
votes
6answers
6k views
How much Saffron to use?
I'm a bit confused with how much saffron to use in a paella recipe. I've seen numerous recipes that state to use 1gram. However I have a 1gram jar and that seems like a lot of saffron to me. I've ...
2
votes
1answer
531 views
Removing turmeric stains from white plastic [duplicate]
Possible Duplicate:
How do I remove turmeric stains from metal/plastic cookware?
I had tried detergents to remove some light turmeric strains off a plastic but after it failed then someone ...
0
votes
1answer
201 views
How to clean dill?
I have some fresh dill. How can the 'leaves' be easily separated from the 'stalks'? Should they be separated (I think so, but what do I know)?
3
votes
1answer
222 views
What is included in “Spices”
In the U.S.A., when a product's ingredients include spices what can this legally cover?
5
votes
3answers
1k 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? ...
3
votes
4answers
328 views
I'm looking for an extender/filler for my spice mix
I mix up a red pepper and salt blend (along with a few other ingredients) and put it in a coffee grinder to powder it.
The blend that I have come up with has just the right flavor for my family's ...
2
votes
2answers
10k views
Convert seed based measurements to pre-ground?
I want to use a recipe that gives ingredient measurements based on the spice seeds. My local grocery store does not have at least half of the ingredients in seed form. But the store does have them ...
12
votes
8answers
1k 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 ...
4
votes
2answers
606 views
Curry powder mix
I mostly make curry from scratch. However some recipes (kedgeree)call for using curry powder. I can never get the mix right.
Is there a standard spice mix substitution?
4
votes
4answers
264 views
How can I maximize Wasabi flavor?
A few months ago, I went to dinner with my brother-in-law, and he introduced me to Sushi. I was skeptical (I've gone nearly 40 years without trying it), but I enjoyed it. My favorite part, however, ...
12
votes
6answers
9k 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 ...
2
votes
2answers
199 views
Coriander in a blueberry ice-cream?
I'm a beginner, and trying to follow this recipe.
Along the lines, it's said that we should add coriander. I'm still a beginner, but I find it weird to add coriander into an ice-cream recipe. Please ...
5
votes
4answers
2k views
How to spice up a carrot cake
I have made a carrot cake several times, and I like the way the cake turns out but I want it to have more spice flavors. The recipe only calls for 1 tsp of cinnamon, but since I want it to have more ...
12
votes
7answers
3k 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 ...
10
votes
1answer
1k views
When should I flavor my Bolognese?
My Bolognese sauce usually contains some combination of salt, pepper, basil, oregano and thyme. It is easier to taste if I add them towards the end, but is the taste affected by when I add the herbs ...
5
votes
2answers
577 views
Doner kebab aroma
Doner kebab is a kind of food which draws every person who is passing by just with the aroma coming from the place where they make them. In a place where I live they make doner kebabs using pork or ...
4
votes
4answers
606 views
Stone or iron mortar?
I need to buy a mortar. Should I get a stone (granite, marble, etc) or an iron one?
What pros and cons are there?
7
votes
3answers
260 views
Spice rack/cupboard for kitchen with lots of spices?
My wife and I really enjoy cooking, so we have tons of spices. I understand it's best to keep them in the dark, so we thought we might like a spice cupboard.
Probably 50 or so spices; they don't need ...
2
votes
7answers
5k views
What can I do to add more flavor into my beef barley soup?
This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The ingredients used thus far have been:
Beef ...
4
votes
2answers
12k 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 ...
3
votes
1answer
6k views
Using anise seed instead of star anise
I have wanted to make Vietnamese pho bo for a while, and a simple recipe I found calls for 6 star anise. I couldn't find this, and instead bought some anise seed since I read anise seed is used as a ...
8
votes
9answers
2k 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.
1
vote
1answer
159 views
What tweaks can be made when preparing chili powder?
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. This is a follow-up to the question about storage-lifetime that is to do with the powder itself.
The ...
1
vote
1answer
365 views
What should I know to store my 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 ...
7
votes
13answers
20k 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 ...
4
votes
4answers
9k 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 ...
14
votes
2answers
448 views
What flavorants stand up to long cooking?
My answer to this question (link) prompted a question in my own mind. I wanted to share some tips regarding when to add herbs, spices, aromatics, etc., and had a few suggestions (bay leaves and garlic ...
11
votes
7answers
10k 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
3answers
8k 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 ...
2
votes
3answers
6k 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 ...
6
votes
4answers
385 views
Why does salt taste different in different dishes?
If I salt tomato, potato and pasta, their tastes change in completely different ways to me. Why is this? Had I put oregano on them, they'd all taste like oregano.
Update: The question is not "is it ...
3
votes
2answers
138 views
'Phorons' for Dahls
I love dahl. In India (where my folks were from) there are an almost infinite set of combinations of dahls and corresponding phorons* (spice-seasoned anointing oil/ghee)
But I only know a handful of ...
5
votes
3answers
6k 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 ...
5
votes
5answers
454 views
My salmon burgers are bland
I just tried to fry a salmon fillet and eat it as a I would a hamburger patty: with bread, cucumber and tomato. No matter my seasoning, I keep finding the taste bland.
What could I do to enhance the ...
2
votes
3answers
3k views
What are some seasonings that can spice up a bland frozen chicken alfredo?
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 ...
5
votes
3answers
122 views
Spicing a Two-Crust Carrot Pie
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 ...
16
votes
6answers
2k views
What is this fungus/lichen in my Garam Masala? (“Trifle”/truffle?)
I just bought a lovely bag of Garam Masala, and was all ready to grind some when I got home! But when I opened it, I found something I didn’t recognise — at first I thought something had gone mouldy, ...
7
votes
9answers
41k views
What herbs and spices pair well with baked Salmon? [closed]
I'm about to bake a salmon in the oven and I want to know what are some good herbs/spices that I can rub or sprinkle on the fillet.
Which herbs, spices, or other seasonings tend to pair best with a ...
2
votes
4answers
2k views
Chicken in Tin Foil in the Oven: Any tips or advices on spices or wrapping?
[I'm an amateur that experiments.]
I recently realized I like chicken wrapped in tin foil after using salt, pepper and oregano on it, in 250C for up to 2 hours.
Also, I used sliced lemon on parts of ...
3
votes
3answers
13k views
What's the best time and temperature for tenderness when baking red potatoes?
Lately I've gotten into baking Red Potatoes with butter and spices and I've found I enjoy them when they are nice and tender.
What's the best temperature for baking red potatoes for tenderness?
How ...
6
votes
2answers
4k views
What are some good spices to marinade and season baked hot wings?
I've gotten pretty good with baked hot wings, and I'm trying to create an even better taste through seasoning or marinading. Right now, I use salt, pepper, butter, Tabasco sauce, and tons of Frank's ...
7
votes
3answers
1k 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 ...
4
votes
2answers
655 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 ...
