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

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122 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 ...
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1answer
70 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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7answers
845 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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2answers
51 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?
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1answer
45 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 ...
16
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8answers
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, ...
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2answers
60 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). ...
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7answers
96k 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 ...
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4answers
934 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 ...
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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 ...
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1answer
102 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.
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3answers
130 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
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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. ...
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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? ...
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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 ...
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1answer
121 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
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1answer
63 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?
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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". ...
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1answer
78 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
13k 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
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4answers
15k 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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2answers
281 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 ...
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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
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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 ...
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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 ...
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1answer
71 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
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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 ...
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1answer
135 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 ...
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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 ...
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1answer
105 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 ...
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5answers
4k 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
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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 ...
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1answer
66 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 ...
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4answers
438 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
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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
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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
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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 ...
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1answer
362 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
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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
19k 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 ...
2
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1answer
608 views

How to determine quality of spices

I know using spices while cooking is often subjective and you would use spices that you deem appropriate for certain dish but it is undeniable that when you do use them, you should use fresh and good ...
5
votes
1answer
210 views

The name or chemical compound responsible for a specific quality of some spices (numbness)

I'm putting together the results of a kitchen experiment and I'd like to be able to identify a phenomenon that I've noticed when using certain spices. I've felt it in some of what are often called ...
0
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1answer
145 views

Removing spiciness from a dish [duplicate]

Is there a rule of thumb for removing spiciness from a dish, caused by things like jalepenos, cayenne pepper, black pepper, red pepper, szechuan peppercorn, etc? I have read that honey and sugar may ...
7
votes
4answers
9k 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 ...
3
votes
1answer
56 views

Halving Spice Mixtures

Since I live by myself, I tend to not cook a whole pound or two of say, ground beef or chicken thighs at once, since I can't eat that all in one meal. If using a spice mixture recommended for 1 or 2 ...
7
votes
3answers
23k 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 ...
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2answers
289 views

Anise, Pepper, Cinnamon, Cloves and Fennel better known?

How is the combination of Anise, Pepper, Cinnamon, Cloves and Fennel better known?
4
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1answer
827 views

Harissa and Ras El Hanout (North African staple spice blends)

I am counting the days until my first batch of preserved lemons will be ready. I've read several tagine and couscous recipes, I'm excited, this is uncharted territory for me. In addition to my ...
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1answer
105 views

Can you recommend a good shop to get spices from in Derby? [closed]

Can anyone recommend a good spice shop in Derby / Nottingham? I am after some Allspice berries, I've seen some online but I just wondered if there was anywhere local I can go and get them. Thanks
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2answers
246 views

Need to match herbs/spices with certain foods and other herbs/spices

I have this table of foods and flavorings, but seeing as I'm not a chef, I don't know what combinations are appropriate. (This is not for use in real life.) Could use some help filling this in... ...