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

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6answers
4k views

How to dry oregano?

I have oregano in my garden. But I only use it fresh. How should I properly dry the oregano so I can get something similar to oregano found in the stores?
1
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1answer
35 views

What is the correct conversion of dried whole vs. ground fennel?

I have a recipe that calls for one tablespoon of ground fennel. I only have dried fennel seed. What amount of dried seed should I use?
17
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9answers
6k 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, ...
8
votes
3answers
22k 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?
1
vote
0answers
77 views

How to reduce the masala taste from chicken roast

We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Issue- The third one turned out to stand a ...
1
vote
2answers
67 views

Will mustard seeds soften in a sauce?

do mustard seeds melt into a dish if they are an ingredient in making a sauce? if not, would they be strained out after a specific lenght of time? Do they get softened in liquids? I wanted a sauce ...
2
votes
1answer
2k views

Can I use green cardamomm pods and ground 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?
3
votes
2answers
27k 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 ...
0
votes
1answer
46 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 ...
4
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5answers
1k 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 ...
2
votes
3answers
285 views

Need help identifying 2 ingredients in homemade chicken biryani

I am very fortunate to work in an office where I am one of about 3 caucasians for around 100 people originating from Asia. Yesterday, we had a pot luck, and one of the dishes was a fantastic chicken ...
1
vote
3answers
169 views

How do I save curry with too much cumin?

I think I may have added too much cumin in my curry sauce last night and it has this dry seasoning taste in every bite. It may have soaked into the veggies as well... Is there a way to save the curry ...
1
vote
1answer
89 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 ...
1
vote
7answers
860 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 ...
1
vote
2answers
64 views

Too much cayenne chilli pepper

I have added cayenne chilli pepper, instead of cayenne pepper, and (I think too much) to my green tomato chutney. How can I reduce the spice and still be able to store the chutney?
1
vote
1answer
48 views

Turmeric Spice Supplement Replacement [closed]

What is the best way to intake a measured amount of turmeric everyday? I currently take a turmeric capsule supplement, but I would like to buy turmeric powder instead because I found it to be a much ...
0
votes
2answers
64 views

Troubleshooting: Kitchen Sink Vegetable Soup

One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too). ...
11
votes
7answers
102k views

What herbs and spices are in “Italian Seasoning”?

I'm beginning to grow my own herbs and would like to put together something similar to the "Italian Seasoning" found in the grocery store spice section. (It's an easy way to add more flavor to pasta ...
4
votes
4answers
950 views

What's the best way to learn what each seasoning is?

For example, Iike cayenne pepper is spicy and marjorum has a smoky flavor. I just want to learn the different flavors of each seasoning, so I can know exactly what seasonings to use for the different ...
0
votes
0answers
14 views

italian seasoning in my kale soup [duplicate]

Read what was in Italian seasoning. Would like to make mine from my herb garden; to be used through the winter...I always eat my kale soup, but want Italian seasoning through the year. Is there a ...
1
vote
1answer
107 views

How do they make Mexican vanilla extract?

I would like to make 'Mexican Vanilla' extract. I have used it for years and now would like to make it.
2
votes
3answers
134 views

Can a spice grinder be used for coffee permanently?

My father bought a spice grinder thinking it was a coffee grinder. He is very stubborn and does not want to return it (also it was the most expensive grinder from the store) Can it still be used for ...
3
votes
1answer
68 views

Problems drying out chili sauce and in to a powder

I make a chili sauce that I want to turn in to a seasoning. I’ve made a few batches by spreading the sauce out on silicon sheets in a thin layer and baking it at a low temperature until it dries. ...
5
votes
3answers
4k 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
2answers
1k views

Chili and bell pepper substitute due to allergies?

I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat swell up. I have several recipes using ...
-1
votes
1answer
130 views

What is the combination of spices for garam masala? [closed]

It's been a while since I've been able to get my hands on real garam masala. I bought some garam masala from a store last week and was disappointed. It lacked the rich flavor that I am use to. There ...
0
votes
1answer
64 views

What is a mixed spice with respect to a cake?

1 tsp mixed spice http://www.maryberry.co.uk/recipes/baking/whole-orange-spice-cake What does mixed spice constitute of in terms of cake?
5
votes
3answers
2k views

Is wasabi considered to be spicy or to be a spice?

I was just talking to a friend about what to eat for dinner and he said he didn't want anything spicy. He then mentioned that Japanese food doesn't have anything spicy and I said "Wasabi". ...
1
vote
1answer
82 views

What are some interesting herbs/spices to sprinkle over fish? [closed]

I typically just pan fry my fish (typically cod, rockfish or salmon). For cod I dip it in batter (egg+flour) and for salmon, I marinate it in a Tandoori-ish type of yogurt-based marinade. In all ...
4
votes
7answers
14k 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 ...
3
votes
4answers
16k 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
votes
2answers
321 views

Adding spiciness to indian curry at the end of cooking

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes ...
5
votes
5answers
1k views

Does vanilla really bring out the flavour of other foods?

I can't count the times I have heard that vanilla brings out the flavour of other foods. For example it "makes chocolate taste more chocolatey," etc... I have also heard that it's the only spice that ...
5
votes
4answers
144 views

Spicing a Two-Crust Carrot Pie [closed]

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 ...
2
votes
3answers
14k 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 ...
1
vote
1answer
72 views

Dry roasting nuts and spices beforehand

I have recipes that call for dry roasting peanuts, coconut, and sesame seeds. I make these recipes a lot — so theoretically it would be easier to dry roast everything I have one time, instead of ...
5
votes
4answers
9k 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 ...
3
votes
1answer
138 views

How to boil potatoes for curry?

My favorite restaurants always manage to mask the potatoes own flavour with spices to the point where you have more taste from the spices blending in with the potato. Every time I tried, it never ...
5
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3answers
3k 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 ...
2
votes
1answer
113 views

How can I make herbs easy to remove from a Crock-Pot?

I made a soup in a Crock-Pot and placed rosemary directly in it. Once the soup was finished the rosemary had dispersed all over the soup. The process I used: Lightly spray Crock-Pot with Pam Cut up ...
1
vote
5answers
5k 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 ...
49
votes
7answers
2k 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 ...
0
votes
1answer
69 views

Are spices actually healthy? [closed]

I know that Ayurvedaic medicine and many more non-conventional medicinal disciplines claim that spices are healthy for you. This seems to have been excepted as a given by modern western society, I ...
3
votes
4answers
454 views

Why do we boil whole spices when making masala tea?

I've heard that people prepare chai masala by boiling whole spices instead of using a ground masala spice mix. After preparing it with whole spices, I doubt that 10 minutes of boiling will release ...
6
votes
3answers
3k views

How to store tamarind paste?

I bought some tamarind paste the other day, and I am wondering how should I store it once opened, as the package does not say anything special. Should I put it in the fridge? Store it in an airtight ...
2
votes
8answers
12k 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 ...
15
votes
9answers
6k 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 ...
1
vote
1answer
375 views

What would be good substitute for Thyme and Oregano in Chili [closed]

I'm not so good with spices, wanted to know what would be good substitutes for thyme and oregano. I'm not even sure I can pick up the taste that it adds to the chili, but one of my friends was able to ...
12
votes
10answers
2k 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 ...
26
votes
8answers
20k 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 ...