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Questions tagged [spices]

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

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Substitution for marjoram in beef birria [duplicate]

What can you use in place of marjoram when cooking beef birria?
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1answer
53 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
62 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
72 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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2answers
183 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
2k 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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2answers
122 views

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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41 views

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
126 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
115 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
134 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
201 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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2answers
147 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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0answers
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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
103 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
87 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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3answers
153 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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3answers
240 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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2answers
112 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
96 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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1answer
677 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
74 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
391 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
408 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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54 views

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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2answers
79 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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103 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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3answers
235 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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3answers
710 views

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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0answers
206 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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4answers
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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1answer
97 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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3answers
559 views

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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146 views

Unknown long-term spice

On my visit to India, I ate occasionally a dish with some spice in it which did not have a really spicy-hot taste (compared to other, really spicy-hot Indian food). But, in next two hours I felt heat ...
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2answers
2k 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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1answer
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 ...
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0answers
76 views

Is berbere supposed to be bitter?

I tried making a popular Ethiopian spice mix, berbere, following a recipe by Marcus Samuelsson. I followed it exactly, only making a few modifications. 4 tsp corainder seeds 2 tsp fenugreek seeds 1/2 ...
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1answer
1k views

Which parts of star anise to use for grinding?

I want to use star anise and need to grind them using a mortar and pestle. Should I use the whole fruits including both the seeds and the much harder to grind pods too? Do the pods contribute equally ...
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1answer
4k views

Do I need to remove clove stems before grinding?

I have whole cloves and need to crush/grind them. Should I break the berry parts off the much-harder stem and just grind that, or is the whole thing meant to be used? (I'm using a mortar and pestle, ...
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1answer
119 views

I have a recipe that calls for 5 leaves of tarragon, how much dried should I use? [duplicate]

I have a recipe that calls for 5 leaves of tarragon, how much dried tarragon should I use?
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2answers
867 views

How to cook with capsaicin and avoid chemically bombarding my housemates?

I tend to add a copious amount of spice to the meals I make. I mostly cook simple stir fries with high heat. Whenever I add ground cayenne pepper or liquid hot sauces, the spice seems to aerosolize. I ...
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1answer
89 views

When i marinate pork with spices and vinegar , can i also add the sauted onion paste overnight with it?

When making pork vindaloo the recipe says to marinate the pork OVERNIGHT with a mix of spices ( fried and made into a paste with a tablespoon Vinegar ) , the second part is to saute onions till they ...
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3answers
536 views

do szechuan peppercorns get stale?

I've got some Szechuan/Sichuan peppercorns that don't make my lips numb or tingly, even when I just chew on several of them for 10 seconds or so. I would expect that they would. The jar smells good. ...
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1answer
113 views

Spice Mixture for a Hiking Trip [closed]

I am going on a long hiking trip soon and would like to take one container of spice mixes for outdoor cooking. I have the following spices at my disposal, all ground: Black pepper, Turmeric, Red (...
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1answer
347 views

I need a translation from Moroccan to English

My mother brought some spices back from her holiday in Morocco but I can't seem to find a translation of them they are Cuorre Pikante Pimante Negra Pimante Rojo Kanela Comeno 7 Especais Mexta ...
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1answer
250 views

Spice with no Flavor or Aroma?

I lost the label on a bag of some sort of spice, and trying to figure out what it is got me really curious of what it possibly could be and what use it could ever serve. It is light brown, even ...
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2answers
2k views

Solubility of turmeric powder

I wonder if anyone mixes turmeric in milk, almond milk or water, and if you still have those insoluble bits interfering in the beverage. What I've been doing is mixing milk, turmeric powder, honey ...
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2answers
123 views

Cleaning out a smell

Trying to clean out the spice cabinet and I want to re-purpose a shaker from a chili powder based mix to a cinnamon-sugar (it's made principally of plastic but has wire mesh screen). After a couple of ...
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3answers
6k views

Substitute for horseradish?

What are some good substitutes for horseradish? I've heard mustard is one, but I still struggle a bit to see how it would do a very good job... Anybody ever try mustard with success? I've also seen ...