Questions tagged [spices]

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

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47 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 ...
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89 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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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 ...
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1answer
92 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
57 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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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
97 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 ...
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1answer
153 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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84 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
142 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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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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118 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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166 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 ...
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1answer
75 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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138 views

Substitution for marjoram in beef birria [duplicate]

What can you use in place of marjoram when cooking beef birria?
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836 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
95 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 ...
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1answer
114 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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248 views

What is the difference between an herb and a spice?

What is the difference between an herb and a spice? I would think an herb is from a plant, but then I have no idea what specifically a spice is. Not being much of a cook, they all seem related to me,...
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1answer
3k views

Why are bay leaves used whole and then removed rather than crushed up like other spices?

Recently when making a 5-bean-stew "kit" my son finely crushed up the bay leaves and added them to the other spices, rather than adding them whole to be removed after cooking. When I pointed out his ...
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What is the difference between kosher dill pickles and Polish dill pickles?

What is the difference in taste between kosher dill pickles and polish dill pickles? Do they have any visual distinctions that would make it possible to differentiate between them on sight?
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How to balance the spiciness in any kind of dishes

My question is about the spiciness of any kind of dish. I am having trouble balancing the spiciness in food. Sometime salt becomes sharp, and sometimes peppers are too sharp.
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1answer
187 views

How to mask the taste of cumin

I strongly dislike cumin. Now that I accidentally bought bread that contains it, I wondered if there are any ways to mask the taste. This question is meant to find out general ways to mask cumin, in ...
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1answer
128 views

Cinnamon or cinnamon and sugar

Does cinnamon go bad? I have a small jar of cinnamon and sugar and some of the people in my family are absolutely religious about the best by date.
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1answer
265 views

Why do creamed sauces often contain nutmeg?

Many recipes for creamed spinach to cream of broccoli soup contain nutmeg. Why does this spice compliment such sauces so well?
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1answer
451 views

berberis vulgaris vs berberis aristata

I was reading about zershek (dried berberis vulgaris fruit) in Iran and being Indian , I searched if this is grown in India. I found that berberis aristata is grown in Himalayas and it's fruit is ...
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170 views

Fresh spices vs Dried spices

I am new to this community and I have a question in mind. Spices like garlic , cinnamon etc after drying lose the volatile oil content in them. [HERE, HERE] Though We see fresh garlic in market ...
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What are the different distinct groups of spicy [duplicate]

I remember being told once long ago that there are 7 different types of spicy: -Capsaicin (chilli) -Horseradish (Wasabi) -Ginger -Mustard -Cinnamon -Garlic -Cloves These make a bit of intuitive ...
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1answer
169 views

How to contain the smell of truffle spice?

From our trip to Venice, Italy we brought home some truffle spice. It says "truffle powder" on the small container and mainly consists of salt, flour, truffle and dried mushrooms. It smells ...
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1answer
90 views

How much mace to use for a sauce?

I am making a quart of sauce and want to use just enough mace that it can be detected. How much should I use? Is there a general set of guidelines of quantities of spices per volume of sauce?
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202 views

How to toast whole nutmeg to put in coffee?

Playing mad scientist a bit, I tried putting some ground nutmeg in coffee, and I really thought it tasted neat, especially with brown sugar. I think it'd taste even better if I used whole nutmeg, ...
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608 views

How to grate cinnamon using a microplane

What is the best way (force/position/type of cinnamon) to grate cinnamon sticks using a microplane? I've tried several times, and although I get a finely ground, very aromatic powder, it took me five ...
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136 views

Is allspice traditional in the Levant?

From the Wikipedia entry for allspice: Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes. I am ...
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2answers
125 views

When you simmer certain spices in fat and water, where do the spices/nutrients go?

I'm referring to ingredients like cumin, coriander and tumeric. If you have a fat and water mixture, both the fat and water will seperate i.e. fat moves to top. Will these ingredients and their ...
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2k views

How to take care of a wooden mortar and pestle?

How to maintain a wooden mortar and pestle? I just got it, and understood I need to first oil it to seal/protect it from keeping the taste of what I grind, which makes sense. But how to maintain it ...
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1answer
134 views

Substituting birds eye chilli with carolina reaper

I like to cook asian dishes. I recently found some carolina reapers on the supermarket and bought it on impulse. What can I do with them and can I substitute them in place of Birds eye chilli in ...
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1answer
578 views

Simulating the discontinued Lawry's Roasted Garlic Salt?

Lawry's Roasted Garlic Salt was simply the best spice I've ever had. And had I known it was discontinued I would've bought a few cases. If you're familiar with it can you recommend something similar....
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1answer
921 views

What is meant when a spice is water-soluble?

Coriander and basil are said to be water-soluble. However, I'm not quite sure what this means. If you put the leaves into water the leaves do not dissolve. They are still there at the end. I know ...
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Why are some dried (dehydrated) lime fruits black and others tan brown?

Whole dried limes (Limoo, Omani) come in either black or a tan brown colour. Black has a stronger flavour but what the reason for the difference? Some say that black coloured dried limes are smoked ...
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134 views

How significant is the Pickle Spice blend to a corned beef?

I was out of pickle spice and Kroger did not have it. So I looked up a few recipes and averaged them with the spices I had on hand. I used ground ginger and apparently that made the solution cloudy, I ...
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What makes up the typical “spice drawer needs a deep cleaning” scent?

This might be considered a half humorous question, but I am still curious here. There is that typical smell that clings to your hands after rummaging around in or tidying a typical spices drawer/box/...
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129 views

How do you make a deep spicy flavour that leaves you wanting more?

I'm not sure if this is going to make much sense and I apologize in advance, but hopefully someone understands what I mean. So my problem is with spice, such as when I make curry, I'll add chilli ...
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268 views

Does turmeric have a definitive taste?

I’ve made recipes that included turmeric, and I’ve read articles about its health benefits, but I’ve made the same recipes without turmeric without any noticeable taste difference - the lovely color ...
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Seasoning won't stick to baked potato chips

I've been trying to make homemade baked potato chips, I have figured out everything, except how to get the seasoning to stick to the chips. The recipe I'm using, calls for you to toss the chips in a ...
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1answer
510 views

Is it normal for hot mustard oil to foam strongly when ingredients are added, and why does it?

I noticed that my mustard oil (of indian brands, as bought outside india, from specialty grocers carrying indian ingredients) tends to foam/bloom much more than other strongly heated oils when adding ...
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2k views

Do spice containers need to be hermetic?

Spice containers purchase I'm planning on upgrading my spice storage. Reading some advice online (e.g. article 1, and article 2) I came to the conclusion that spice containers should: Not be exposed ...
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107 views

Which spices are best fried in oil, which are best toasted and which are best cooked in water? [closed]

I've been learning a bit about spices and experimenting a little with dry toasting and frying spices rather than just adding them all to the water component. I keep reading that some spices go best in ...
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Seasoning advice for seitan to replicate gyro meat

I am looking for a seasoning recipe to flavor seitan so that it tastes like gyro. I have tried products on the market but all have been disappointing. The most successful recipe I have tried is the ...
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5k views

Harissa powder to paste

How much harissa powder would be equivalent to one teaspoonful of harissa paste? I have tried to look it up online, but all I can find is "add water and oil to reach the desired result", e.g. here. ...
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5k views

Why stud an onion?

Why do some recipes call for studding onions, i.e., cutting little slits in the onion and putting cloves in? For example, when I cook a big piece of meat like cow's tongue, what difference would it ...