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
1k views

Grinding toasted spices without cooling

It is recommended when roasting whole spices in Indian cooking to cool them before grinding into a powder. Why do you need to wait for the spices to cool and what happens if you don’t?
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161 views

Can I substitute ketchup with tomato puree in marinades?

I want to experiment with various marinades the first time, and I've found great recipes but some of them require the use of ketchup. While it sounds awesome, I find it unhealthy and prefer not to buy ...
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Is there some "trick" to be able to eat jalapeños without getting an "upset stomach"?

As a young teenager, I used to eat pizzas full of jalapeños and Tabasco on them, and very much enjoyed the spicy taste. In my mid-to-late 20s, I started feeling really sick when I ate these, even ...
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1answer
124 views

How to neutralize spicy vapors if inhaled during cooking to stop nostril burning sensation and coughing?

Yesterday I did something wrong when adding some pepper flakes into an extremely hot pan with oil. The air around me instantly got spicy, and everyone standing in my kitchen or within its vicinity ...
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5answers
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Do certain spices really go bad? or will people without refined palates usually not tell the difference, specifically chili powder?

All my seasonings/spices are at least a year old (most several years). I recently threw out nearly a full bottle of paprika because it was so strong (thought it went bad). I realized I was just ...
3
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2answers
223 views

Do different "regions" really have a "general common taste"?

I have now numerous times heard things such as: In the final step, the factory adds custom spices for the specific region for which this batch of hotdogs are supposed to be sold. It is strongly ...
2
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2answers
197 views

What determines spice level in Indian cuisine?

When I dine out for Indian cuisine, I prefer to order my food hot on the mild/medium/hot/spicy scale. This question is two-fold. For cooking Indian cuisine at home, what ingredient do I adjust (from ...
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2answers
110 views

In what order should I put various "masalas" in chicken curry?

In what order, should I put the various masalas (en:spices) in my general Indian-style spicy chicken curry? I have the following: Chicken masala Garam masala Jeera masala Chilli powder Dhaniya masala ...
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1answer
86 views

What was Country Herb Chicken Sauce Blend?

An old hand-written recipe calls for one package of "Country Herb Chicken Sauce Blend", a presumably retired McCormick product. The recipe is quite similar to this one: https://www....
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2answers
112 views

Name of an herb or spice that is small, dark spines [closed]

My question is about an herb that my mother used in her spaghetti sauce, and that I did as well using her recipe... And neither of us can remember what it actually was. I remember the flavor, but ...
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1answer
70 views

How to preserve ground spices? [duplicate]

As soon as you grind a spice, it gets exposed to air and starts to lose its potency. I'm trying to figure out how I can grind them and reduce/prevent this from happening. I guess you could put them ...
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4answers
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Do I need to grind Ceylon Cinnamon sticks for coffee/tea, or can I add them whole?

I got some Ceylon Cinnamon sticks, but I haven't purchased the coffee grinder yet. I was wondering if I could add the sticks whole when I brew coffee or tea. If so, how much per cup? Do I need to ...
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Is there such a thing as a dish being bland from too many flavors?

My girlfriend has asked for my opinion on a few dishes that she has been experimenting with, and not being particularly well-versed in the language used to discuss food, I have been having trouble ...
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3answers
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How do I age ginger?

For the past few months all I can find is young ginger from the grocers. I am in need of old ginger which I can't quite purchase. I have tried to leave it out in the kitchen in an open basket (no ...
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3answers
385 views

Sweet = Sugar, Salty = Salt, Sour =?

I have thought of a funny concept on what makes things taste like this, taste like that, and it kinda looks like this: Sweet = Sugar (C6H12O6) Sour = ? Salty = Salt (NaCl) Bitter = ? What I'm trying ...
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6answers
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Are cardamom husks edible?

I have a recipe for a South Indian "allspice" mixture that includes cardamom among other spices. One begins with whole spices, toasted, and in the end they are ground in a coffee or spice ...
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1answer
184 views

Toasting and blooming spices

From what I've read, to make some spices more "potent", you have to toast or bloom them. Take cinnamon stick for example, in most Indian recipes, they call for it to be fried in oil (...
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1answer
169 views

How to clean/wash (Sichuan) peppercorns?

Tragically, I spilled over a bottle of Sichuan peppercorns on the kitchen floor, which is fairly dirty (we walk on it with outdoor shoes, and if you wipe at the floor with a cloth it will pick up a ...
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1answer
79 views

whole spices vs garam masala?

There are usually two ways of adding khada masala spices(cloves, cardamom etc) to a curry: Add the whole spices in the beginning in oil Add garam masala in the end What kind of difference in flavor ...
4
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1answer
87 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
176 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
145 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
80 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
306 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 &...
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1answer
645 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
222 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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2answers
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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
5k views

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
6k views

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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3answers
224 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
302 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
319 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 ...
4
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1answer
769 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 ...
0
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1answer
172 views

Retain chilli powder taste till end of cooking

When I add chilli powder to an Indian curry, and let it lid-closed for next 5-7 minutes, by the time it's cooked, it loses it's taste and the curry becomes bland. What should I do to retain the spice ...
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1answer
281 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. ...
0
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1answer
75 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
168 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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2answers
202 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
379 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 ...
12
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3answers
528 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
399 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
257 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
1k 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
8k views

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
115 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
267 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
2k 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
255 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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