Questions tagged [spices]

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

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4
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1answer
76 views

Adding cayene early makes it less hot

I have a favorite jambalya recipe. I usually saute the trinity (celery, onions, green peppers) for a short while before adding garlic and then a longer while later I will add my Cajun seasoning. For ...
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2answers
151 views

What are those spices?

I was organizing and labeling my spices cabinet when I run into those two spices that I cannot recognize. I'm assuming one of them is fenugreek. I'm quite sure I bought them when I had 'Indian cuisine'...
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6answers
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How to deal with strong, sizable spices?

I've been making a lot of Indian food, and I've repeatedly had problems with certain spices being "overpowering" when you get a bite of them. I'm talking specifically about cardamom and ...
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4answers
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Can you season skewers after cooking them?

Firstly, I write, not cook. A character in my story drugs some honey chicken skewers, saying it's seasoning in front of my protagonist. Would it be okay if he was called out about it or are there ...
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0answers
67 views

Gritty Mouth Feel from Moroccan Spice Blend

I made a tagine style chicken dish that was very tasty, but the sauce had a subtle but fine gritty mouth feel that I'd like to eliminate the next time I try this. I haven't experienced this with most ...
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1answer
69 views

What does ginger lose if puréed or ground and left over time?

I know with certain herbs and spices once you cut them open or grind them they can lose aroma, volatile oils and vitamins. I’m wondering about ginger. People either use it fresh, use a prepared ...
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2answers
139 views

Solutions for a bland vegetable curry

Over the years, I have developed a recipe that is effectively aloo gobi and saag aloo mixed together: Potato, cauliflower, broccoli and spinach curry. (I used to make it with sweet potato, but to &...
4
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1answer
141 views

How to get spices off pan - even after washing

I cooked using spices a lot, and I notice this problem most after cooking with turmeric. I wash the pan after I'm done using it, with dish soap, and allow it to soak, then scrub with a scourer or ...
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2answers
158 views

How critical is it to store spices in constant temperature?

A typical bit of advice on the subject says: Store your herbs and spices in a cool, dry place. The ideal temperature is one that remains fairly constant, averaging right around 70° F." You're ...
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2k views

Mild chili powder?

My mother and I are having trouble finding pure mild chili powder in our area (Superstore, Walmart, Your Independent Grocer, and an Indian grocery store or two. We don't got much else in the suburbs). ...
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2answers
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How do caraway and ajwain differ in taste and use?

These two seed spices seem confusingly similar. I have never used ajwain before. A new recipe I intend to try out calls for jowan (carom seeds) which, according to Google and Wikipedia, are also ...
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3answers
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How can I remove whole peppercorns from a sauce after cooking?

I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite on one during a meal. But how does one ...
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2answers
126 views

Uses of dittany of Crete (origanum dictamnus)

Last summer I went to Crete for a short vacation, and came back with fond memories of the local cuisine. Before leaving I bought some spices, among them a small bag of diktamo (dittany, or dictamnus)....
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3answers
192 views

Flavor of wasabi, horseradish, mustard, capers, and jalapeño

What is the name of the flavor of wasabi, horseradish, mustard, capers, and jalapeño? Unfortunately, I'm not fond of the taste of the above ingredients. To me, they taste similar. I don't mind the ...
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1answer
220 views

Why is my dry rub almost tasteless when the meat comes off the smoker?

I have a very good dry rub that imparts an excellent flavor to pork, chicken and fish. It is pungent to the nose when in the bottle and is always made fresh. It is applied liberally, covering the ...
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1answer
435 views

How to prevent runny nose when eating spicy foods? [closed]

This question is slightly less about cooking and more about delivery. Myself and some of my guests love spicy food, but get terribly runny noses when eating it. What are some tips to help prevent the ...
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1answer
100 views

Are there different flavours of cumin?

I’ve recently cooked the same recipe with different batches of cumin. The first time when I added the cumin it gave off a Middle Eastern / Indian scent, the second time it was more Mexican smelling. ...
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1answer
71 views

Making Souk. When do I add these Moroccan spices?

I'm making black-eyed peas. They've been washed, boiled for 2 minutes, set for 1 hour. Now I'm cooking them stovetop on low after bringing to a boil. The spice combination I have is used in making ...
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1answer
142 views

Are oils from these spices volatile to the point they will evaporate or lose their potency when cooking a curry?

Spices like black pepper have volatile compounds such as piperine which loses potency/is lost during cooking a curry so it’s best to add it at the end. My question is about cumin, coriander and ...
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1answer
113 views

If you boil cumin or other seeds, do the volatile oils get released into the sauce?

As above, if you use fennel, cumin or other seeds whole, will the oils get released into the pot liquid or must one ground the seed then add for the oils to come out?
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3answers
301 views

To put aromatics at beginning or end of cooking? [closed]

I've read some answers say that you should put things like cloves, black pepper, bay leaves, etc. at the end of cooking a curry, as spices will loose their properties. I notice that Bangladeshi ...
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3answers
332 views

Is there a “color wheel” for spices

Are there "models" proposing relationships between spices as there are between colors? (I understand that color is based on the physics of light and that there is no (afaik) "physics of flavor". I am ...
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1answer
258 views

What is the layer on top of my curries?

Sometimes I see a red film on top of my curry. It’s like a grainy layer of film. I don’t think it’s fat because the curry is too hot to solidify by this time. I’m wondering if it’s powder clogging ...
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1answer
193 views

what is a loose spice?

I read this sentence 'We probably buy a variety of ground spices every month and when packaged spices of our choice are not available, we end up buying loose spices. This increases our risk of ...
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2answers
869 views

How to cook brown mustard seeds?

Mustard seeds have a rich and spicy flavour and can be used as an alternative to chilli. In order to get this flavor during cooking. say in a curry, do you need to fine ground the seeds and add them ...
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2answers
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What exactly is “Japanese” Salt and Pepper?

On a recent trip to Kyoto, I was eating at a Beef Katsu restaurant and one of the spices they made available for seasoning was described as "Japanese salt and pepper". The spice blend was mostly ...
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2answers
110 views

where is the oil in a cumin seed? [duplicate]

Apparently the whole cumin seed contains oil which the ground version doesn't. However when I crunch one down I never notice any oil coming out. Where is it? I would like it to mix with my cooking ...
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2answers
181 views

Which of these spices do not lose their tang when heated/boiled?

I was looking to substitute chilli for some non capsaicin containing spices. The best items I can up with was paprika, cumin, black pepper, ancho chillies and oregano. Initially I tried black ...
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2answers
879 views

microplastics from plastic pepper grinders?

I have a regular (steel) pepper grinder but I have defaulted to buying and using the 'all-in-one" bottles of peppercorn with the grinder top' from Trader Joe's. I am hearing more and more about ...
5
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1answer
214 views

Find out what spices were used

I have recently been ordering food from a place that has a fried rice that I like a lot. A lot a lot. The ingredients are pretty basic, which makes me think that the spices used in this dish are what ...
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1answer
190 views

What am I doing wrong that is making my dishes spicier when served as leftovers. Am I not simmering long enough?

For some reason the last three dishes I've cooked seem to get spicer leftover the next day. When they do obtain close to room temp they've all been stored in Pyrex and placed in the same fridge but ...
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2answers
236 views

Why can you not add herbs and spices powder at end?

As far as I'm aware any herb or spice CAN be eaten raw and hence added at the end of cooking. We cooked a stew with garam masala as we wanted to try something bland. It wasnt very tasteful so I ...
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1answer
157 views

How can I determine how powerful certain herbs and spices are? Is there a list?

I am trying to determine the relative strength or potency of flavour that comes from different spices and herbs. I often find myself lost when trying to blend recipes since certain spices can be quite ...
3
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1answer
979 views

What is White Cumin and Green Cumin?

I'm learning about the spice cumin (Cuminum Cyminum) and I understand how it is naturally a golden brown color seed that tastes bitter with a hint of lemon and warmth. I learned that black cumin (...
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2answers
77 views

Fermenting pickles

I'm new on pickles fermentation without vinager, last week I put three jars with different recipes I found over internet and it said to leave it outside the refrigerator for one up to four weeks and ...
3
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1answer
1k views

Exactly which kind of cardamom should I use in pho (phở)?

I have been cooking pho for a while. Pho recipes differ from one another, but one of the most common spice ingredients is cardamom. Having looked at various sources, recipes, and Wiki pages, I feel ...
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1answer
59 views

Aleppo Pepper + Heat

I'm testing out a meatball recipe with aleppo pepper flakes, and although it's good, I want a little more heat. Do you think adding a touch of cayenne would do the trick? Would it pair well with the ...
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1answer
3k views

What does “lightly crushed” mean for cardamon pods?

I am currently attempting to make the “Fragrant Spiced Rice Pudding” on page 136 of “Gordon Ramsay’s Home Cooking.” I am a novice with cooking so forgive me if my question is common sense for those ...
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2answers
228 views

Is the meat curry powder mentioned for use in Malaysian curry puffs similar to western chili powder

I was going to make some curry puffs following this recipe, in which some "meat curry powder" is used to flavor the fillings. I was just gonna use the regular store-bought curry powder I can find in ...
2
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1answer
182 views

What makes this hot sauce last half a year in the fridge?

What makes this hot sauce last half a year in the fridge? (as stated by author @7:40) This recipe uses very little salt, no sugar, no vinegar, no oil, the PH wasn't modified, and it wasn't fermented ...
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1answer
95 views

What does it mean when adding a little water causes oil to loose its falvour?

I have some oil which tastes one way(due to herbs, spices etc) however when I add even a little water to it the flavor goes. Besides that the water can dilute the flavor it seems more like the ...
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3answers
171 views

What are the minimum ingredients for a pasta sauce?

I want my pasta to absorb a sauce which consists of herbs and spices only. What are the minimum ingredients that are needed for this? for example do you really need oil, tomatoes, onions or is one ...
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8answers
17k views

If you add spices to boiling pasta, will it absorb spices/flavours?

If you are cooking pasta via simmering, and you add some spices e.g. pepper to the pot, will the pasta absorb the spices/flavors or will the spices just go to the top of the pot and not really get ...
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2answers
141 views

Why is chorizo spice-mix rarely sold in stores?

I'm not much of a cook, but I do enjoy anything made with chorizo. I've looked far and wide for pre-made chorizo spice-mix in grocery stores, international food stores, etc., but I've never found it. ...
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2answers
174 views

How can one make a reasonable curry with limited spices and poor quality equipment? [closed]

When travelling one has to make do with whatever cooking equipment is available. Typical deficiencies I've encountered are: thin saucepans and frying pans that have lost any non-stick coating (maybe ...
3
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1answer
341 views

How to counteract sage (in a pumpkin soup)? [duplicate]

I prepared a pumpkin soup with the secondary ingredients being onions, ginger, garlic, cream, chilli, nutmeg, pumpkin seed oil, and sage. I accidentally added too much of the latter. I wish to ...
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1answer
313 views

Substitution for marjoram in beef birria [duplicate]

What can you use in place of marjoram when cooking beef birria?
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1answer
2k views

Cayenne pepper and red pepper flakes? Chili powder?

Sorry for the double questions. I'm looking at two recipes of chicken tikka masala and one has both cayenne pepper (1/4tsp) and red pepper flakes (1/2tsp) I can only find red pepper flakes where I ...
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1answer
124 views

Suggested chili peppers for steeping in alcohol (bourbon, specifically)

I'm looking to make homemade "naughty" and "nice" shots for an upcoming holiday party, using the recipes provided by the Miracle holiday pop-up bars. The "naughty" shot consists of cinnamon sticks ...
3
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1answer
185 views

First time and small batch biryani

I've dreamt of making biryani for some time, but have always felt intimidated by the layers and spices I'd need to buy. Any ideas for a small pot version of biryani? My friend's dad makes it ...

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