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Questions tagged [spices]

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

17
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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 ...
7
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3answers
3k views

What are the possible substitutions for Cumin in Indian cuisine?

I've always been interested in trying to make some type of dahl or other Indian cuisine but I'm severely allergic to Cumin. This typically strikes me out for recipes with curry or chili powder. Does ...
3
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2answers
4k 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. ...
1
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2answers
594 views

How to use oleoresin capsicum (chilli extract)?

How do you use the food additive oleoresin capsicum? How to enhance its spiciness? I made a few attempts with 1-2 drops per person in dishes already spiced with lots of chillies. However, the ...
9
votes
2answers
5k views

Solubility of herbs and spices

I am asking this question for reference mostly. My motivation comes from having a chef suggesting to place the saffron in white wine before using in a fish soup to "make the most of it". He said ...
9
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7answers
27k views

Chili and bell pepper substitute due to allergies?

I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat swell up. I have several recipes using ...
2
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2answers
94 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
votes
1answer
139 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 ...
10
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9answers
57k views

How much Saffron to use?

I'm a bit confused with how much saffron to use in a paella recipe. I've seen numerous recipes that state to use 1gram. However I have a 1gram jar and that seems like a lot of saffron to me. I've ...
44
votes
8answers
13k 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 ...
2
votes
1answer
80 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
131 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 ...
0
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2answers
160 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 ...
0
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2answers
115 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. ...
22
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4answers
5k views

Saffron and coloration - is there a way to know why it gave the wrong color?

What would make saffron (or something) color pink, instead of the more usual yellows and oranges that saffron is known for? I had, a while ago, picked up a container of saffron from an ethnic store. ...
3
votes
1answer
68 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 ...
6
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2answers
6k views

Why does tilapia and swai fish taste like catfish?

I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake, fry, season, marinate, flour it, ...
0
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1answer
119 views

Substitution for marjoram in beef birria [duplicate]

What can you use in place of marjoram when cooking beef birria?
1
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1answer
502 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 ...
1
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1answer
73 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 ...
2
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2answers
483 views

How to use vanilla beans?

I used a vanilla bean in a water-based beverage and did not get any taste. Further research showed that vanilla is apparently oil soluble, not water soluble. I know that it is a common practice to ...
3
votes
1answer
106 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 ...
13
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4answers
6k views

Is curry ketchup just ketchup with curry powder?

We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)". So I tried adding curry powder to regular ketchup to see ...
14
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4answers
30k views

Differences/Similarities between cinnamon and nutmeg

I read a while ago that nutmeg and cinnamon are really similar and you can easily substitute one for the other. Yet many recipes call for both cinnamon and nutmeg so it seems like there must be some ...
4
votes
2answers
217 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,...
28
votes
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 ...
0
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2answers
538 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?
0
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1answer
44 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.
5
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1answer
4k views

Balancing out saffron taste, chlorine/latex taste

I am cooking a chickpea stew and clearly used too much Saffron (high chlorine taste). Does anyone know what I can use to balance out or mask the flavour?
1
vote
1answer
151 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 ...
4
votes
5answers
4k views

My salmon burgers are bland [closed]

I just tried to fry a salmon fillet and eat it as a I would a hamburger patty: with bread, cucumber and tomato. No matter my seasoning, I keep finding the taste bland. What could I do to enhance the ...
6
votes
4answers
19k views

What is the way to make a powder of red chilies?

I purchase green chilies and in some days many of them turn red. Can I use my mixer-grinder to grind them into a powder, or is there some other way? Do I have to roast the peppers before grinding? ...
2
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1answer
142 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 ...
5
votes
5answers
7k views

How to spice up a carrot cake

I have made a carrot cake several times, and I like the way the cake turns out but I want it to have more spice flavors. The recipe only calls for 1 tsp of cinnamon, but since I want it to have more ...
2
votes
1answer
120 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.
9
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4answers
28k views

When spicing rice, should you add the spices in the water beforehand or after the rice has cooked?

Newbie cook here. I use a small inexpensive rice cooker to cook my rice. Are you supposed to add your various spices to the water when you put the rice in the pot? Or should you add the spices in at ...
1
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1answer
191 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?
1
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1answer
336 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 ...
0
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2answers
158 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 ...
1
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0answers
91 views

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 ...
5
votes
4answers
18k views

Getting flavor powders to stick to nuts

I've just checked for some recipes online on how to make flavored (in particular, hot and spicy) peanuts. It seems that in every one of these recipes, there has to be some kind of roasting procedure (...
0
votes
1answer
89 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?
1
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3answers
457 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 ...
2
votes
3answers
182 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, ...
2
votes
2answers
110 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 ...
5
votes
2answers
120 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 ...
9
votes
4answers
4k views

Does toasting and grinding whole spice really improve curry flavor?

It seems to be common knowledge that "toasting is better" when it comes to spices. But the other day I noticed my toasted-and-freshly-ground coriander smelled pretty weak, and I ended up boosting the ...
8
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1answer
1k 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 ...
3
votes
1answer
502 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....
8
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1answer
6k views

Why do cinnamon sticks taste sweet?

I often nibble on a cinnamon stick because first of all I like the taste and the smell and secondly it seems to help in weight loss. How comes that cinnamon sticks seem to taste sweet, even though ...