Questions tagged [spices]

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

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2 votes
1 answer
121 views

What ingredient(s) create the savory finish in Palestinian dukkah?

Middle Eastern friends introduced me to Palestinian-style dukkah, which is based on wheat berries rather than on the nuts used in Egyptian-style dukkah. While some of the recipes I've tried at home ...
15 votes
7 answers
23k views

How much salt should I add to a dish?

I find it hard to figure out how much salt to add to dishes. I'm always afraid I'll make it too salty. Recipes always call for salt to taste, but what does that mean? Is there a good rule of thumb?
28 votes
2 answers
8k views

Why doesn't Greek cuisine use a lot of spices, compared to neighbors?

According to what I know almost all countries in the Mediterranean which surround Greece use a lot of spices in their cuisine. Greece itself has been occupied by such countries for hundreds of years. ...
14 votes
5 answers
7k 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 ...
1 vote
2 answers
357 views

Spice blend replacement?

I have been using something called "Tandoori Blend" from spice hunter for years, but they don't seem to make it anymore. :( I don't think it's a regular tandoori, since it's colored more ...
0 votes
2 answers
238 views

Added too much cayenne to my spice mix, how to fix it?

Added too much cayenne powder to my spice mix, now it’s too hot. What can I do to fix it and tone down the heat? The mix contains sugar, garlic powder, onion powder, kosher salt, pepper, allspice &...
18 votes
4 answers
6k views

Other ‘hot’ spices?

The restaurant assured me that there was no “chilli” in the food, but it was still too hot for me. What other spices, etc. can cause the heat effect in the mouth? It was a Sri Lankan restaurant, very ...
1 vote
1 answer
207 views

How should I use Mole Amarillo Powder?

On a recent trip to Oaxaca, Mexico, I bought an unlabelled bag of mole amarillo (yellow mole) powder from a spice vendor. I neglected to ask them how it should be used in recipes. While I'm used to ...
3 votes
1 answer
177 views

Similarity between cardamom and rosemary

I have noticed a similarity in taste between cardamom and rosemary. I was wondering if anyone could explain to me, perhaps from the point of view of phenols or chemical components or mixtures or ...
3 votes
1 answer
130 views

Grains of Paradise -- weak batch?

Stumbling upon mentions of Grains of Paradise, I got curious and ordered some. But what I got hardly does anything. Sampling the grains straight there is prominent heat, maybe one quarter as strong as ...
23 votes
10 answers
33k views

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, ...
2 votes
1 answer
496 views

Should I coat chicken in oil before marinating?

I am marinating chicken thigh with salt, pepper, paprika and oinon powder. Some video I've seen on the internet use oil to mix in the spices, and some don't. I just sprinkle the spices on and call it ...
2 votes
5 answers
25k 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?
6 votes
1 answer
636 views

Mellowing whole peppercorns

I'm developing something with whole green peppercorns in it. I've done a test that began with cooking up veggies in 1 liter of water, no fats, with 2 teaspoons of pepper. The dried corns had been ...
0 votes
1 answer
195 views

What was Country Herb Chicken Sauce Blend?

An old hand-written recipe calls for one package of "Country Herb Chicken Sauce Blend", a presumably retired McCormick product. The recipe is quite similar to this one: https://www....
10 votes
2 answers
12k 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 ...
39 votes
14 answers
302k views

How can you make a sauce less spicy/hot?

Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to. But if the dinner party is a bit late, or I made the sauce in advance to really draw ...
4 votes
2 answers
947 views

Are packaged masalas to be used in combination with or instead of other spices?

My grocery store sells a variety of masalas, or spice mixes, marketed for various dishes. For example, there is chicken masala, korma masala, chana masala, goat masala, etc. Are these packaged mixes ...
8 votes
5 answers
101k views

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 ...
4 votes
2 answers
7k 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 ...
4 votes
5 answers
54k views

Adding spiciness to indian curry at the end of cooking

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes ...
3 votes
1 answer
2k views

What is White Cumin and Green Cumin?

I'm learning about the spice cumin (Cuminum Cyminum) and I understand how it is naturally a golden brown color seed that tastes bitter with a hint of lemon and warmth. I learned that black cumin (...
8 votes
2 answers
4k views

Too much nutmeg?

Short version: Is about 3 g nutmeg too much for a single meal? Long version: This evening, I prepared 2 big dishes of spinach lasagna. I like to eat rather spicy, but I overdid it a bit this time, ...
0 votes
2 answers
371 views

Toasting dry rosemary

When I want to flavor my focaccias or bread loaves with spices or herbs, I add them dried to the dough instead of topping the final product before baking. In this way, I don't lose them when I slice ...
10 votes
6 answers
142k views

What is ground red pepper?

I have the 75th anniversary edition of Joy of Cooking. I've now come across two recipes that call for "ground red pepper" (enchiladas and a dry rub). I've never heard of ground red pepper before and ...
4 votes
2 answers
299 views

Do spices grown in higher altitude above 1500m for e.g. ( Himalayan foothills ) have any special feature or higher potency?

Do spices and herbs sourced from the foothills of the Himalayas such as Black Cardamom, Ginger, Pepper, etc have higher potency or flavor profile? Compared to hills, they would lack nutrition, but how ...
6 votes
2 answers
5k views

If you coat meat with spices how do you prevent them from burning when frying or grilling?

We are always warned when cooking with dry spices (e.g. chilli powder, cumin, coriander etc.) not to let the spices burn when cooking as they will turn bitter. If one wishes to use a dry rub (e.g. ...
18 votes
12 answers
45k views

Which spice gives brown colour to Indian curry?

Many of the premixed curry pastes and curry dishes I have eaten have a brownish / reddish colour to them. I have a nice collection of spices that I cook with, but my curries seem to always look and ...
14 votes
2 answers
33k 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, ...
12 votes
2 answers
3k views

What is the name of the tool which involves a ball inside a sealed container that is shaken to grind up spices?

I have seen a tool which is in two parts. In either part, you place both the plastic ball that comes with the tool and spices. You then screw the two parts of the tool together (it's plastic, it's ...
5 votes
1 answer
9k 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?
2 votes
1 answer
197 views

Can I save my vinegar soaked caraway seeds?

I prepared some quick-pickled onions (the variety that you only keep in the fridge for a few days) and used a "boil the vinegar then pour it over" method. I accidentally dropped about 40g of ...
0 votes
0 answers
214 views

What spices need to be cooked before use due to food safety concerns?

I recently purchased a home curry kit which comprised of various powdered spices (including chilli, cumin, coriander etc.) and a separate curry sauce. To use, the meat or veg is fried until browned, ...
1 vote
2 answers
4k views

What is the approximate shelf life for herbal infused olive oil, coconut oil, glycerin, or vinegar?

What is the estimated shelf life (assuming you keep it in a dark place) for: 1)herbal infused olive oil? coconut oil? 2)herbal infused vinegar 3)herbal extract made from 50% glycerin in water (and ...
21 votes
5 answers
10k views

Why does my curry taste flat

I made a curry using onions, garlic, tomato passata, coconut milk, coriander (leaf and ground), cumin, cardamom, star anise, ginger and chilli powder. I tasted it and it felt like it was missing ...
3 votes
1 answer
296 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 ...
8 votes
1 answer
3k views

Is sassafras root and licorice root the same thing?

I don’t want to make root beer I just want to know if licorice root and sassafras root are the same thing.
1 vote
4 answers
424 views

Minimum time/temp for clove-flavor infusion?

I'm tweaking a recipe for cooked eggnog. The first step is to bring a combination of milk, light cream, and cloves to a scant boil. After that, the cloves are discarded. I want to see if I can get ...
7 votes
1 answer
3k views

What is this seed pod?

Every now and then I come across this seed pod when I order Baingan Bharta (aka Punjabi Eggplant) from my favorite Indian restaurant. They're roughly 2cm (3/4 inch) long and about as thick as a ...
0 votes
1 answer
395 views

Is Moulin Rouge Ground Cinnamon the Cassia or Ceylon type?

I bought this big container of cinnamon a few months ago and I can't find any info as to the type of cinnamon it is: Cassia or Ceylon. Can anyone identify the type of cinnamon here? https://www.amazon....
7 votes
2 answers
4k 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 ...
12 votes
8 answers
4k views

How can I make a really gingery cookie?

I have tried various ginger cookie recipes over the years, for gingersnaps, gingerbread cookies, pfeffernusse, and most recently pepparkakor. I never find the cookies to be spicy enough—I assume, not ...
0 votes
1 answer
261 views

Is there a guide for the purpose of each spice?

I'm wondering if there is a guide image or website that just lists most spices and what their purpose is, sometimes I don't know what spices to add to my food and it would help
15 votes
6 answers
5k views

Is there some "trick" to be able to eat jalapeños without getting an "upset stomach"?

As a young teenager, I used to eat pizzas full of jalapeños and Tabasco on them, and very much enjoyed the spicy taste. In my mid-to-late 20s, I started feeling really sick when I ate these, even ...
14 votes
10 answers
83k 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 ...
1 vote
3 answers
2k 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 ...
4 votes
1 answer
1k views

Grinding toasted spices without cooling

It is recommended when roasting whole spices in Indian cooking to cool them before grinding into a powder. Why do you need to wait for the spices to cool and what happens if you don’t?
34 votes
4 answers
4k views

Shelf life of spices

The common wisdom I've heard is that dried herbs and spices: have a shelf-life of about a year or 2 keep best in a cool dark place will release more flavor when crushed That's fine but some spices ...
1 vote
1 answer
269 views

Can I substitute ketchup with tomato puree in marinades?

I want to experiment with various marinades the first time, and I've found great recipes but some of them require the use of ketchup. While it sounds awesome, I find it unhealthy and prefer not to buy ...
12 votes
6 answers
9k views

Are cardamom husks edible?

I have a recipe for a South Indian "allspice" mixture that includes cardamom among other spices. One begins with whole spices, toasted, and in the end they are ground in a coffee or spice ...

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