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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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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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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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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?)
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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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326 views

What herbs and spices are used in Kentucky Fried Chicken?

Has anyone here with an apt awareness of flavors been able to work out some of or all of the herbs and spices that are used in Kentucky Fried Chicken? I feel I can taste paprika but I wonder what ...
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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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150 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 ...