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No, spices are commonly sold as "X powder" or "ground X". As far as I can tell, they are likely the same thing. The only thing I might imagine would be different would be the size of the grind. I would imagine yes, you can substitute one for the other. eg: http://www.livestrong.com/article/497275-cinnamon-powder-vs-ground-cinnamon/


To cook a dish properly the meat should be cooked sequentially in different mixes of the spices. Bunging the lot in together is a modern practice.


For once, "substitute one for the other" would imply "in equal amounts" ... which would be an obviously nonsensical and unsafe substitution - if you would sub in an equal amount of ground nutmeg for the amount of cinnamon in a cinnamon-heavy recipe, you would make it a) inedible to most - that would be an insanely intense nutmeg flavor, and b) poisonous if ...


You may want to keep them separate for shelf-life reasons. If you combine them, the shelf life of the mixture will be limited by the freshness of the least-fresh spice you mixed into it. Different spices' flavors also degrade at different rates, though generally you don't have to worry about the flavor of dried, ground spices degrading for at least 6 months. ...


Turmeric, Galangal, Ginger, Garlic, Chilies, Herbs, Onions - unless you are willing to care for drying these yourself. Of course all of them can be used fresh too (I think fresh turmeric, roasted and mortared, is awesome in some dishes - but it is rather intense), but in all cases they behave slightly differently than the dried and powdered version. With the ...


For some here there might be two other reasons: Practice, and variation. Mixing spices as part of the prep trains your memory, and sometimes helps you understand the mixtures, and there is a learning effect both from getting the balance slightly wrong and from getting it right in a subtly different way. This can also prevent a dish from getting boring if you ...


I'm aware of three reasons that you might not want to do so: You tie up spices that you might want to use in other dishes individually You don't always want to add the spices at the same time. You can't always keep spices well-blended. If you only tend to cook one dish or you leave some of each spice in reserve, the first one isn't really a problem. The ...


You can combine them and make your own spice mix, but keep in mind, there may be some separation and you may need to shake or roll your space shaker to keep things mixed. The coarser spices will end up on top while the finely ground will end up on the bottom if you don't mix up before use.


Assuming you're using spices which are all dried and ground, there should be no problem. In the middle-east, there are always several spice mixtures available in shops. The most famous of which are Ras-al-Hanout and Baharat. These are spice mixtures sold as pre-mixed combinations by the shopkeeper, who is usually the one who grinds the spices.


In most Indian dishes (i.e., main dishes, not chutneys) you fry the spices in oil at the beginning of the process or you add the spices later and let them cook in the oil layer at the top of the liquid (there's a name for this, but I forget what it is...) so most dishes don't call for roasting the spices separately (at least, not in the books that I have). ...


I find that the "wetter" the food is when it is served, the more I prefer white pepper. However I prefer black pepper whilst the food is being cooked. Okay, maybe I'm weird but that's what I like. Also, keep ground white pepper in the freezer, it doesn't go solid and lasts ages without getting at all "barnyardy",


Use one of these small pans to add spices later on. You can use it directly over the flame. Pour some oil in it and bring it to heat, add cumins and other spices and cook it for some time. Then add the cooked spices in your jalfrezi.. :)


I'm wondering what you did cook. Spices are such an integral (and usually fundamental) part of Indian cooking that omitting them is going to leave you with a completely different dish. So take out those spices and you're left with: Meat Onion Tomatoes Chilli Garlic So yes, you could fry up some spice in some more oil and mix that through your existing ...


You will need to cook the spices before adding them, but you can add them in now and it will be fine. You can either dry-roast the spices in the pan or cook them in a little oil like making a tadka. Probably if the cumin is whole, dry roast it until it starts to turn golden then add the turmeric and paprika and cook it for just a few seconds more. If ...

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