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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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108 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
812 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
115 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
463 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
346 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
8k 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 ...
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2answers
85 views

Homemade Dill for Charity [closed]

I really want to make my own dill to put in my spaghetti sauce for a charity luncheon I'm hosting. Do you fellas/ladies have any tips? How should I get started? And the middle? What about the end?
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1answer
265 views

Brewing kefir with powdered cinnamon

I've been experimenting with brewing with kefir. Fruit and fruit juice produces a nice tasty result but I would like to use ginger, nutmeg and a lot of cinnamon. The common answer for using cinnamon ...
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2answers
4k views

How to stop spices burning when browning meat?

I was browning seasoned chunks of lamb in a cast-iron skillet on medium-high heat and found that by the end there was a large mass of oily black spice mixture in the bottom of the pan.
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1answer
525 views

Recipe asks for “15 cardamom pods, crushed”. Do I keep the shells?

do I just crush the pods in a pestle and keep the pods in or do I remove the seeds from the pods and then crush them? this is for a flavouring for grilled chicken
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1answer
77 views

Which kinds of closures for spice and herb containers exist and what are their advantages and disadvantages?

I have an extensive collection of spices and dried herbs, which I store currently in apothecary bottles with a cork stopper. Most websites that deal with closure types focus on the differences for ...
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3answers
5k views

Is there any advantage to combining spices before applying them to meat?

Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders, and lastly some sugars (if applicable). ...
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1answer
3k views

Should I peel turmeric?

I want to know whether there is any need to peel the skin of turmeric from a palatability, taste, food safety or hygiene standpoint? Is there any relevant nutrient content, above that of the turmeric ...
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3answers
2k views

How to clean a mill

My girlfriend and I moved into a new flat together and now we´ve got at least 2 salt- and 2 pepper mills. We only need one of each kind and I wanted to ask, if somebody knows a good way to "clean" the ...
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1answer
1k views

Mexican Achiote (annatto) Chicken - alternative to achiote

This is not a spice that I would normally use. ACHIOTE However I was given some and then looked for how to use it. Food52 has this to say about it: Achiote paste is a beautiful blend of spices ...
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1answer
150 views

Baking frozen cod and rice with carrots, can it work?

This is a dish that I'm trying to figure out. Out of laziness I want to cook a whole meal that includes some veggies, protein and carbs in a single baking. I don't thaw the cod before because it's ...
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2answers
109 views

Used Sweetened yoghurt in savoury dish - how to correct?

While making lamb and spinach curry, by accident I used sweetened natural yoghurt, instead of unsweetened. How can I disguise the sweet taste? I have added more spices, and also lemon juice.
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1answer
648 views

What gives Vietnamese Chicken the red tint?

A local oriental restaurant used to sell "Vietnamese Chicken", a hot plate dish of big chunks of chicken breast with onion and spices. The distinguishing feature of the dish was a deep red tint of the ...
8
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1answer
204 views

How do different spices react to heat?

I'm working on a chili recipe. It has a bunch of spices. I'm trying to figure out when best to add them. People sometimes recommend "opening up" spices like cumin by toasting them or frying them in ...
3
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3answers
140 views

Do I still add sage?

I have a recipe that calls for 3/4 tsp of "Italian seasoning" plus 1/2 tsp sage. My Italian seasoning already has sage in it although I am aware that some do not. My question is do I still add the 1/2 ...
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2answers
1k views

Can I / should I keep spices & dried herbs in the fridge?

Common wisdom regarding spice storage (whether whole or ground) seems to tend towards cool, dark, dry places. However, I'm somewhat limited on kitchen cupboard space, and obviously the various spice ...
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2answers
872 views

can ice help with spicy food?

This is more just out of curiosity then anything. I just wondered could eating ice or somehow making you mouth colder before eating spicy foods, such as chill peppers or such, help lessen the ...
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1answer
142 views

How can I liven up run-of-the-mill stir fry? [closed]

Rice or noodles, onions, garlic, sesame oil, and soy sauce are a pretty standard stir fry base. How can I liven this up a little? I'm not looking for major additions, like chicken, eggs, etc. I'm ...
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1answer
2k views

Add spices/herbs early or late to a chili or stew in a crockpot slow-cooker?

Should spices and herbs be added early to a chili/stew in a crockpot slow-cooker to maximize their flavors? Or do the spices/herbs cook-out over a long time, effectively disappearing, and should ...
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1answer
947 views

Turmeric sprouted - is it safe to eat

I had a glass container with turmeric roots. When I was preparing curry I noticed that they have sprouted but seems to be firm and not problematic in other way (no mold etc.). Is it safe to use them?
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4answers
3k views

What type of Paprika

If a recipe calls for "paprika", what type should I use? Does it mean Hungarian, Spanish, California? Also, what type, Hot, Bittersweet, Sweet?
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1answer
386 views

What are the ingredients that make vegan meat taste like real meat?

I tried making a vegan burger in my kitchen before, and it turned out all right. However, when I taste a vegan burger or a vegan hot dog at restaurants or in frozen foods, it seems much closer to the ...
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1answer
236 views

How is south african paprika different from Hungarian paprika?

I am planning to make a spice blend, and the recipe I am using calls for south african paprika. Stores near me only have Hungarian paprika. How different are the flavors between these two varieties ...
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5answers
2k views

Storing spices against mold

I'm storing spices and dried herbs, as I always did, in glass containers into a spice only-drawer. It always worked fine. But looks that this house is particularly humid, because ground spices, and ...
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. ...
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2answers
4k views

Can I cut chili powder with Paprika?

I live in Africa, but cook with US recipes often. I have found that the locally available chili powder is MUCH more intense than it is in the US. So much so that making a custom taco seasoning yielded ...
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2answers
526 views

Mustard seeds for tempering lentils brought out a little bitter after taste

I am fond of using whole spices for tempering therefore used mustard seeds along with cumin seeds, curry leaves, asafoetida & nigella seeds. Thereafter used some cilantro and kasuri methi for ...
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2answers
595 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 ...
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1answer
2k views

Garlic Cloves Size Differentiation

I understand the ins and outs of peeling, what a clove is, mincing, crushing, etc., as I am new to cooking and learning one step at a time. My question is about size. When I purchase a bulb of ...
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2answers
132 views

What do I do with this spice mix?

We've had these spice mixes for a while, one is for "Meat Masala" and one for fish. The ingredients and directions for the meat masala powder can be found here. The instructions are rather cryptic, ...
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1answer
132 views

Does Boursin cheese always contain garlic?

Does French Boursin cheese always contain garlic?
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1answer
145 views

Which fresh herbs goes well with an omelette? [closed]

I'm playing around with omelettes, and was wondering which fresh herbs (and fresh spices) are commonly used in omlettes? Also, are there some that are often avoided? I'm looking for personal ...
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1answer
453 views

Dutch savoury spices and herbs

My family has been trying to work out my late Dutch grandmother's soup recipe since she lost it to dementia. If you have any ideas on herbs and spices to try to get the taste right we'd really ...
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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 ...
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2answers
2k views

whole vs ground spices

I'm new to cooking and I just find some trouble understanding these two terms (probably because english is my second language ?). I have tried google but I couldn't find something that would give a ...
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1answer
3k views

What sour spices are there? [closed]

Are there other predominantly tangy/sour spices, similar to sumac? I'm thinking of things for dressing roasted vegetables, where you might use something like lemon juice, but a dry spice can be more ...
2
votes
1answer
272 views

Replicating Good Seasons brand Italian salad dressing dry mix

I use the dry mix in a ranch chicken recipe. I would like to make my own version from scratch. How would I go about trying to duplicate there recipe so to speak? I've looked at the list of ingredients ...
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3answers
448 views

How do I bring out the garlic flavor in an oil base?

I make a lot of Indian food, so the preparation begins with a base made of onions, ginger, and garlic. I start by frying the onions in oil and then adding ginger and garlic as the onions begin to ...
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1answer
145 views

What spice in Asian food makes me sweat and my nose running?

What spice in Asian food makes me sweat and my nose runny? I highly appreciate it in those cases where I've caught a common cold or anything the like, just when the original impact is too low so that ...
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6answers
3k views

How to make homemade pinto beans taste like canned refried beans?

I see plenty of advice out there on how to make canned pinto beans taste delicious, but does anyone know how to recreate that cheapo refrito taste? I've tried countless combinations of freshly cooked ...
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1answer
577 views

How do you get the flavor out of dried peppers?

A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry spices like dried chili peppers?
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3answers
721 views

Does it matter when you add the salt? [duplicate]

Spices create aromatics so it is important when to add them. But what about salt? Is it critical if you add salt to the flavor base instead of adding it to the tomato paste, or adding it to the ...
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0answers
135 views

What is the shelf life of herbal ghee: at room temp, fridge, or freezer?

What is the shelf life of herbal ghee? At room temperature? In the refrigerator? In the freezer? (Does ghee even freeze well?)