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

26
votes
I'm pretty sure it's just crushing the husks a bit so they crack open - that's how I do it when I see "lightly crushed" for cardamom pods. It gives access to the seeds inside so flavor can infuse out …
answered Apr 17 by Megha
21
votes
4answers
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. …
asked Oct 7 '16 by Megha
1
vote
First, I would suggest moving any spices that still seem good (that don't look like there's mold, and don't smell off, or anything like that), and any new spices you buy, to the fridge or even to the … freezer for a bit - that should let them store safely for a while, so you don't get new spices growing mold. Next, you should probably clean out the drawer pretty thoroughly - humidity is a problem …
answered Oct 24 '16 by Megha
0
votes
I'm going to disagree with the other answers a bit, and say you can have a recipe, a good recipe, that asks for a lot of saffron. Whether that's a recipe (or a flavor) you like is a different story, …
answered Jan 21 by Megha
2
votes
You can keep it in the freezer. It will probably keep for a really long time, if wrapped well and kept frozen. Spices in general can be stored in the fridge or freezer for a longer shelf life … - just like most other foods. You will want to be sure to wrap very well and make sure the container is good, since it will be a problem if condensation accumulates in the container. And whole spices
answered Oct 11 '16 by Megha