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

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1answer
119 views

The three Cs - spices with chicken

I watched a TV programme that was talking about a particular combination of three spices which are often used together, especially with chicken. The TV presenter said that they were used together so ...
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0answers
28 views

Common Spice/Meat Combinations [closed]

I'm still getting used to seasoning foods more, especially meats, but it's often hard to know what spice to use with what meat. I imagine there's a lot of cultural bias that goes into what people ...
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4answers
111 views

How do I add spice after cooking gravy?

I have made chicken gravy. It tastes good but I think adding a little more spice to my gravy will be fine. Can anyone say how to add more spice to it after cooking?
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3answers
4k 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 ...
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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.
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4answers
2k views

What is the spicy kick in “Kraft Tangy Spaghetti” box meal?

So, since I've lived at home, there has been a boxed spaghetti mix that has always been especially good to me. The thing I like about it is a subtle heat of some kind of pepper or spice. I've tried ...
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4answers
4k 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 ...
4
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1answer
749 views

What do these additions to common spice mixes do with your dish?

Where I live, supermarkets sell all sorts of "spice mixes" for specific dishes, like "taco mix" or "spaghetti mix". I used to buy these, but then at some point started experimenting myself and stopped ...
2
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1answer
74 views

Using Vinegar to Cut down on Spice

I've read recommendations on cutting down the spice of a sauce using butter, oil, fat, yogurt, and cream; however, I've tried all those and they don't seem to do the same type of balancing as adding ...
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0answers
29 views

The next level of spices (Indian cooking)? [duplicate]

Normally Indian dishes are spiced up with chilli, turmeric, coriander and pepper and that seems enough for most cases. However when I go to the supermarket these days, there seem to be too many exotic ...
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5answers
43k views

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 ...
2
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1answer
186 views

Why does tilapia and swai fish taste like catfish?

I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake, fry, season, marinate, flour it, ...
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4answers
8k views

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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9answers
19k 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 ...
3
votes
4answers
5k views

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 ...
4
votes
1answer
178 views

How do you finely grind coriander seeds?

Whenever I grind coriander seeds the outside seems to separate like a husk and doesn't grind well. I use a pestel and mortar. Is there a trick to getting finely ground coriander?
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8answers
1k views

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
353 views

What is the best way to find a reliable pepper mill?

After someone posted a link to a hand-turned coffee grinder, I was reminded that I needed to replace my pepper mill. My third one in about seven years. After reading the 1 through 4 star (and skimmed ...
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2answers
92 views

Should I actually add nutmeg to eggnog?

Where did adding nutmeg to eggnog come from? I've tried nutmeg before and can't really taste anything other than nog. So where did the idea of adding nutmeg come from?
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3answers
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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5answers
5k 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 ...
4
votes
1answer
80 views

Oil temperature for flavor extraction?

A little context: I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I add dried chili flakes into the flavored ...
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6answers
2k views

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
12k views

Differences/Similarities between cinnamon and nutmeg

I read a while ago that nutmeg and cinnamon are really similar and you can easily substitute one for the other. Yet many recipes call for both cinnamon and nutmeg so it seems like there must be some ...
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5answers
21k 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 ...
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2answers
112 views

Do I always have to peel garlic?

Is it safe to prepare ginger garlic paste without peeling garlic skin ?? I always peel garlic which is a labourious and time taking process. I would like to know whether if it is ok to make paste ...
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0answers
137 views

What herbs and spices are used in Kentucky Fried Chicken?

Has anyone here with an apt awareness of flavors been able to work out some of or all of the herbs and spices that are used in Kentucky Fried Chicken? I feel I can taste paprika but I wonder what ...
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7answers
3k views

What's a good resource for knowing what spices are and what to use them in?

I know what spices like garlic and black pepper are, and what foods you typically put them in. But spices like cardamom, rosemary, thyme, paprika, etc., completely elude me. I haven't found a good ...
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5answers
1k views

Substituting cayenne for red pepper flakes

My wife does not like alternating textures, or "surprises" in sauces. Thus I need to make certain concessions when cooking for her. She does not like crushed red pepper flakes, but will readily take ...
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5answers
5k views

What can I use as a replacement for cumin?

I've just run out of cumin and rather than go to the shops for more I wonder what I could substitute for cumin? I'm making a lentil soup, which calls for sweating onions and the finishing the onions ...
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votes
3answers
44k 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 ...
4
votes
2answers
85 views

How is one meant to treat fenugreek seeds?

The last time I used fenugreek seeds, they and mustard seeds were the first into the pan, followed by onions, then other vegetables. I expected them to soften a bit and release their flavor, but they ...
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2answers
173 views

Does lime juice make jalapeños less spicy?

I make guacamole with a whole jalapeño and the last time it was hard to mash so I poured lots of lime juice in this time. It was hardly spicy at all. Did the extra lime juice make it less spicy?
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2answers
87 views

What determines the variety of paprika to use in recipes?

Spanish smoked paprika is powerful stuff that can enhance or overpower a dish. How do I judge when, how much, and which type of paprika (Spanish, Hungarian, sweet, hot, smoked, etc.) to use?
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2answers
153 views

Ingredient Identification: Hong Kong restaurant spicy spice

I was at a fast food restaurant in Hong Kong which was apparently popular for its spicy dishes - there were cartoons on the walls and lots of red peppers everywhere. It looked like a chain, sort of ...
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5answers
24k 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...)
3
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1answer
207 views

How do I make sure spice mixes don't make my curry grainy?

I'm making a curry, with an unknown dry mix of spices (smells remind me of cumin, turmeric and cinnamon) in the form of a powder. When I've used it before though it's ended up grainy. Have I been ...
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3answers
10k views

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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4answers
507 views

Help! Chicken and Wild rice soup needs some extra flavor [closed]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
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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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2answers
1k views

What is 'Musk' as used in this recipe

I recently made this truffle ravioli dish, it was an easy enough recipe, but I was confused about one thing: it calls for 'musk'. I didn't know what this was, my research only turned up musk melon, ...
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7answers
21k 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 ...
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7answers
7k views

Will Cinnamon ever dissolve in a cocktail?

I have this idea, that making a cinnamon, vanilla and brandy cocktail would be delicious, and it is. But it is also kinda grainy. What I have been doing: In a 500ml glass, add 15m brandy, add 1/2 ...
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3answers
623 views

Can I substitute green cardamon for black cardamon in curry?

There is a curry recipe I am following right now and it says i need black cardamon. I live in an area that is a little difficult to buy all the indian spices. My local market only sell ground ...
2
votes
1answer
199 views

Homemade nori -> aonori?

In the USA, sheets of nori cost about 7 cents per gram. But it's 140 cents per gram online as a powder, "aonori," an essential topping for takoyaki and okonomikayi. (My town of 100,000 has several ...
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2answers
371 views

Why “Yeast Extract”

I'm having dinner at a popular burger joint, and the have their house seasoning on the table. It includes "Yeast Extract". What would be the reason to include this in a season?
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10answers
10k 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
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1answer
74 views

Is there any diminishing return on grinding spices for a “tea”?

I'm actually making root beer, but I've found the best way is to boil herbs and spices the same way one would make a tea, and then I add sweetener, leave it to chill, and use a carbonation device to ...
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5answers
1k views

Skimming foam from stock without removing floating spices

When I make chicken stock from scratch, I like to include whole spices like mustard seed, coriander, star anise and black pepper. I put these in right at the start when the water is still cool, so ...
4
votes
2answers
293 views

Preparing Meats using Dry Rubs

I have recently begun testing different types of dry rubs in preparing meat dishes. What base ingredients (outside of spice blends) should I be looking for in a good quality dry rub? If it is ...