Questions tagged [spices]

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

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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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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
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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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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
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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
262 views

How can I improve the baking of frozen cod and rice with carrots,?

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
146 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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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 ...
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1answer
284 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 ...
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3answers
174 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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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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1answer
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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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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
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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
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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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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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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
353 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
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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 ...
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4answers
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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
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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
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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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911 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
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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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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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158 views

Does Boursin cheese always contain garlic?

Does French Boursin cheese always contain garlic?
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1answer
164 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
768 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
752 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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4k 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
5k 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 ...
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1answer
327 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
776 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
150 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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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
795 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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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
152 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?)
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2answers
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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 ...
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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 ...
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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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3answers
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Add spice then oil, or oil then spice?

When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the oil and then the spices? Also, does it ...
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2answers
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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 ...
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1answer
4k views

Difference between ground cloves and clove powder?

Is there a difference between ground cloves and clove powder? Can I easily substitute one for the other?
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Is there a reason for storing ground spices separately (unmixed)?

I always use the same spice mix for dal. Instead of taking 1-2 tsp of each, I would rather keep a special container for the dal of the ready made mix in the proportions I want. Is there any reason ...
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Forgot to add spices to curry

I made a jalfrezi today for tomorrow and I forgot to add spices, (cumin, tumeric, paprika). Is there a way I can add them now getting the most from them?
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Is there a way to experience pepper's endorphins effects without the burning sensation?

When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endorphins) of capsaicin (chili peppers) and piperine (...
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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 ...
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Which spices should be bought whole vs. ground?

I have a coffee grinder which has been excellent for grinding spices, and I'm currently transitioning my pantry from having many packaged ground spices to more whole spices which I can grind as needed....
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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 ...

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