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

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26
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12answers
233k 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 ...
1
vote
3answers
790 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 ...
13
votes
7answers
50k 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
2k 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
votes
1answer
258 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 ...
7
votes
2answers
347 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 ...
5
votes
2answers
1k 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 ...
13
votes
2answers
1k 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 ...
7
votes
1answer
2k 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 ...
1
vote
2answers
258 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" ...
8
votes
10answers
2k 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
votes
1answer
735 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?
5
votes
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
251 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?
10
votes
3answers
5k 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 ...
1
vote
1answer
1k 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 ...
5
votes
2answers
920 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 ...
5
votes
4answers
6k 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 ...
6
votes
3answers
11k 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 ...
3
votes
2answers
429 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 ...
6
votes
6answers
3k views

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?
2
votes
1answer
277 views

Flavor and Chemical Composition of Thyme

What is the flavor of Thyme? What chemicals give it this flavor?
5
votes
5answers
2k 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 ...
5
votes
3answers
9k 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 ...
6
votes
0answers
461 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
4k 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 ...
5
votes
2answers
2k 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 ...
9
votes
2answers
5k 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 ...
4
votes
3answers
643 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 ...
2
votes
1answer
4k 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 ...
3
votes
4answers
829 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 ...
1
vote
2answers
280 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 ...
1
vote
1answer
84 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 ...
1
vote
3answers
795 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 ...
4
votes
3answers
3k 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 ...
6
votes
4answers
510 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
1answer
524 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 ...
14
votes
5answers
8k 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" ...
2
votes
1answer
229 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 ...
2
votes
1answer
2k 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. ...
15
votes
3answers
906 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 ...
1
vote
1answer
1k 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. ...
3
votes
3answers
2k 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?
2
votes
1answer
2k 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 ...
1
vote
1answer
701 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
709 views

What is included in “Spices”

In the U.S.A., when a product's ingredients include spices what can this legally cover?
7
votes
2answers
4k 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
577 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, ...
3
votes
2answers
315 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 ...
11
votes
1answer
7k 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 ...