Questions tagged [spices]
Culinary use of spices, defined as the edible but non-leafy parts of certain plants.
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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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2answers
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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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11answers
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What is this fungus/lichen in my Garam Masala? (“Trifle”/truffle?)
I just bought a lovely bag of Garam Masala, and was all ready to grind some when I got home! But when I opened it, I found something I didn’t recognise — at first I thought something had gone mouldy, ...
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1answer
53 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 ...
9
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8answers
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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 ...
4
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1answer
78 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 ...
15
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6answers
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What is the world's hottest pepper?
I'm growing some bhut jolokia peppers, and they are almost ready for harvesting.
However, I've since seen that the naga viper pepper has beaten the bhut jolokia as the hottest pepper. I've also seen ...
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2answers
155 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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2answers
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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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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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2answers
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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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2answers
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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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1answer
74 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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0answers
78 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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6answers
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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 ...
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3answers
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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 ...
4
votes
1answer
176 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
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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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2answers
158 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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4answers
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Does vanilla really bring out the flavour of other foods?
I can't count the times I have heard that vanilla brings out the flavour of other foods. For example it "makes chocolate taste more chocolatey," etc... I have also heard that it's the only spice that ...
12
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3answers
341 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 ...
3
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2answers
161 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 ...
7
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2answers
2k views
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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3
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3answers
213 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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5answers
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How can I prevent spices from lumping together?
I notice that sometimes, some of my spices become one hard block. I have this especially with my garlic powder, in a smaller degree with my chili powder (that contains the same garlic powder). I'm ...
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6answers
4k views
Removing turmeric colour from mortar and pestle
We have a large granite (I think) mortar and pestle, and while keeping it clean generally doesn't seem too difficult, I have absolutely no idea how to avoid it staining when it's used with turmeric ...
12
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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 ...
2
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1answer
2k 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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2answers
3k views
Equivalent of cracked fennel seed to ground fennel seed
I have a recipe that calls for a 1/2 cup of cracked fennel seed. If I wanted to use a light ground fennel seed what would be the equivalent?
Thanks!
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4answers
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Does lime juice make jalapeños less spicy?
I make guacamole with a whole jalapeño and the last time it was hard to mash so I poured lots of lime juice in this time. It was hardly spicy at all. Did the extra lime juice make it less spicy?
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1answer
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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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6answers
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Stone or iron mortar?
I need to buy a mortar. Should I get a stone (granite, marble, etc) or an iron one?
What pros and cons are there?
3
votes
1answer
234 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 ...
6
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3answers
256 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 ...
4
votes
1answer
497 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 ...
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1answer
108 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.
...
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1answer
144 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 ...
2
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1answer
117 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
313 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 ...
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1answer
280 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 ...
2
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2answers
894 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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vote
1answer
198 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
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 ...
3
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2answers
65k views
How long does ginger root last?
I bought ginger root months ago, and I didn't use all of it. I've kept it in the fridge and it still seems good. How long will it last?
0
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2answers
191 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 ...
0
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2answers
111 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 ...
5
votes
2answers
996 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
votes
1answer
217 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 ...
1
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1answer
228 views
What am I doing wrong that is making my dishes spicier when served as leftovers. Am I not simmering long enough?
For some reason the last three dishes I've cooked seem to get spicer leftover the next day. When they do obtain close to room temp they've all been stored in Pyrex and placed in the same fridge but ...
