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

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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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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 ...
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2answers
199 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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13answers
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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 ...
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3answers
4k 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
681 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
923 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
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 ...
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2answers
771 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 ...
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4answers
4k 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 ...
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3answers
7k 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 ...
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2answers
316 views

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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6answers
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What is sumac used for?

A friend of mine told me she uses sumac (I am not sure she was teasing me, or what). Is sumac used in cuisine? If it is used, what is it used for?
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1answer
248 views

Flavor and Chemical Composition of Thyme

What is the flavor of Thyme? What chemicals give it this flavor?
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5answers
1k 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 ...
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3answers
7k views

What sauce / spices can make a tofu steak taste like a beef steak

I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago. I have never been able to reproduce it. It tasted uncannily like a beef steak. What sauce / spices could I use to ...
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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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5answers
2k views

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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9answers
88k 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 ...
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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
3k views

What can I use in place of allspice?

I have a recipe for Dutch apple raisin cake that calls for a half teaspoon of allspice, which I don't have. Would ground cloves or nutmeg or a combo of both work? I know that allspice is a spice unto ...
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3answers
402 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
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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4answers
484 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 ...
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2answers
267 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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1answer
66 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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3answers
541 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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4answers
467 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 ...
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1answer
359 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 ...
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5answers
5k views

What are the differences between various types of paprika, and which have the most flavor?

I've tried various different brands of paprika but none seem to have any flavor. Can anyone recommend a kind or brand of paprika that is less bland? For example, I've seen certain "special" ...
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1answer
195 views

What type of Paprika is the generic stuff one buys at a grocery store chain?

I have read this very good link on the differences in paprika, but I did not learn all that I need to learn as far as buying these different varieties. When I go to my grocery chain to do my weekly ...
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1answer
910 views

Udon soup seasoning

What is the name of the seasoning traditionally available for the diner to add to their Udon soup and what is in it? I'm referring to the (I think) mix of spices that add a bit of a kick to the soup. ...
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612 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 ...
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3answers
2k 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 ...
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1answer
633 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. ...
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3answers
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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?
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1answer
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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 ...
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1answer
451 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)?
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1answer
429 views

What is included in “Spices”

In the U.S.A., when a product's ingredients include spices what can this legally cover?
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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?
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4answers
232 views

Spices for ancient grains

I'm a spice noob but I'm looking for spices suitable for cooking ancient grains other than your basic salt and pepper. So far I've successfully stumbled into nutmeg, but I'm not sure what else may ...
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4answers
461 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, ...
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2answers
287 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 ...
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1answer
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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 ...
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4answers
1k 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?
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3answers
313 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 ...
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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
29k 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 ...
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1answer
200 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 ...