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

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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
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4answers
547 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, ...
15
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6answers
51k 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 ...
3
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2answers
313 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
5k 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 ...
16
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9answers
12k 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 ...
11
votes
1answer
6k 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
901 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
2k 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
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3answers
329 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
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9answers
25k 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 ...
6
votes
2answers
36k 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
48k 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 ...
11
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11answers
6k 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.
2
votes
1answer
244 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 ...
3
votes
1answer
1k views

What should I know about storing my homemade 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 ...
14
votes
2answers
601 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 ...
13
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7answers
46k 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
6answers
26k 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
505 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
152 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
4answers
12k 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
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 ...
2
votes
3answers
16k 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 ...
18
votes
10answers
13k 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, ...
2
votes
5answers
6k 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
41k 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 ...
7
votes
3answers
5k 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 ...
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 ...
8
votes
3answers
34k views

Substitute fresh garlic instead of garlic powder?

I have a recipe that calls for garlic powder, but I only have fresh garlic on hand. What ratio should I use to substitute?
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 ...
7
votes
4answers
16k 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 ...
4
votes
5answers
31k views

How does dried cilantro relate to fresh?

Is coriander dried cilantro seed? Has anyone used dried cilantro, and if so how does it compare to fresh cilantro. I assume fresh is better but please describe the difference (less pungent, etc...)
11
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4answers
7k 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. ...
3
votes
3answers
739 views

What spice rub would be typically Thai?

I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips, ...
7
votes
2answers
21k views

Chili powder substitutions

I'm having trouble converting the chili recipes I find to use something other than of-the-shelf chili-powder. Thanks to a simply wonderful local spice shop, we have several different kind of ...
11
votes
1answer
3k views

What happens to the flavour of meat when you cook it Star Anise with Onions?

What exactly is the chemical reaction that occurs when you cook Star Anise with Onions? According to Heston Blumenthal doing this intensifies the flavour of meat. Ultimately what I want to know is ...
18
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5answers
1k views

Removing turmeric colour from mortar and pestle

We have a large granite (I think) mortar and pestle, and while keeping it clean generally doesn't seem too difficult, I have absolutely no idea how to avoid it staining when it's used with turmeric ...
8
votes
2answers
2k views

Pimenton ahumado vs. Pimenton de la vera

Besides the noticeable cost difference between these two, what is the difference between pimenton ahumado and pimenton de la vera? Both are purported to be Spanish smoked paprika.
7
votes
4answers
2k views

Consuming cardamom pods

I'm making a dish that calls for six cardamom pods added while cooking. After the dish cooks, should I make the effort to locate and remove the pods? I'm assuming they're like Bay Leaves, unpleasant ...
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?
28
votes
8answers
45k views

White pepper vs. black pepper

Other than color, what is the difference between white pepper and black pepper? I thought it was purely a color thing so that black pepper wouldn't ruin the color of, say, a white sauce. We tried ...
7
votes
3answers
414 views

Best online source for spices

I'm looking or good online sources for spices. Good selection and good prices.
9
votes
2answers
4k 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 ...
3
votes
1answer
9k views

How much powder does 1 TBSP of Cumin seeds yield when crushed?

How much powder does 1 TBSP of Cumin seeds yield when crushed? I have a recipe that calls for Cumin seeds to be crushed but I could not find whole seeds at the store.
10
votes
5answers
2k views

What technique best infuses spices into a dish?

If I have a group of spices, all dried and ground, say: nutmeg, clove, cinnamon, ginger, and black pepper... I'm curious about how to maximize their flavor for a drink or dish, and in what liquids ...
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 ...
8
votes
2answers
1k views

How long will a fresh herb paste last?

I make a paste using ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredients well). It makes a great rub, and can ...
14
votes
4answers
44k views

What good substitutes for saffron exist?

I am a big fan of paella, amongst other uses for saffron. However, it can be a very difficult and/or expensive spice to obtain. What good substitutes exist?
14
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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" ...