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

4
votes
A great way to use fenugreek seeds is as one ingredient in creating your own 5-spice (Panch Phoron) powder. Then, you can use in stir-fry and/or sauces. I prefer the flavor when cooked some, but it ma …
answered Nov 30 '10 by zanlok
1
vote
The dried powder in a can is your best bet, short of grating a fresh root. Though an overlingering burn isn't your thing, try pinch of cayenne in the wasabi mix to lend sweetness and more ka-boom. Ge …
answered Jun 10 '11 by zanlok
7
votes
This isn't an ideal solution, but I recommend giving safflower a try. The dried flowers, not oil. Using dried safflower in combination with a small quantity of both turmeric and msg, you can somewhat …
answered Jan 25 '11 by zanlok
0
votes
A key ingredient to my oven-roasted chicken is tarragon. Goes well with some oregano and thyme. A little more foreign in my area, but an equally good option is paprika, cooked alongside onions. Not …
answered Feb 12 '11 by zanlok