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36 votes

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

I haven't seen this type of device as a home spice grinder, but in commercial/industrial settings, this type of device is called a ball mill. Industrial ball mills will have a cylinder filled with ...
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31 votes
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What is this seed pod?

Looks like cardamom to me, regularly used in Indian and other South Asian cuisine and often left as whole seed pods in dishes for unsuspecting diners to accidentally chew on.
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  • 1,960
29 votes
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Why does my curry taste flat

Ideas Old spices? If you are not making curry often maybe your spices are aged. They lose their pop. Your mix looks good. Try again with new. Buy whole spices when you can - they keep better. ...
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  • 6,086
29 votes

Why does my curry taste flat

The answer is definitely a lack of salt. Particularly if you're new to cooking or new to cooking dishes like curries and stews, you might not be accustomed to the amount of salt you need to add to ...
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  • 391
22 votes

Why does my curry taste flat

In addition to Willk's answer, which may have discovered the age of some of your spice rack contents - cumin & other short-life ground spices can sometimes be flat even when new, from supermarkets....
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  • 24.5k
18 votes

Is sassafras root and licorice root the same thing?

Sassafras is the plant with the botanical name Sassafras albidum, which is native to eastern North America and eastern Asia. Licorice/Liquorice is the plant with the botanical name Glycyrrhiza glabra, ...
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15 votes
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What is the name of the tool which involves a ball inside a sealed container that is shaken to grind up spices?

The product name (as it says on the side) is the 'Flavour Shaker', and it is a (now discontinued) product marketed by the celebrity chef Jamie Oliver. I read through a few reviews (e.g. here) from ...
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  • 8,182
10 votes

How can I make a really gingery cookie?

I often find that fresh ginger tends to lose its freshness over time when heated, and this might happen here. So I suggest ginger powder. Similar to garlic powder, this is a very fine powder made ...
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9 votes
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Grinding toasted spices without cooling

The reason to wait is that warm spices tend to clump when grinding, and the cooling step should help avoid this. I have a bladed coffee grinder that I use as a spice grinder. I rarely wait for ...
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  • 66.5k
9 votes

How can I make a really gingery cookie?

Raw Ginger Juice. Some of the ginger flavour is lost in the cooking process. To get more flavour you can, similar to a lemon drizzle cake, pour some raw ginger juice (liquid from grated ginger) over ...
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  • 963
7 votes

How can I make a really gingery cookie?

Ginger gets its flavour from many compounds, but primarily gingerols. These are converted by cooking into the less pungent zingerone and other compounds. Separating 'spicy hot' from 'spicy flavour', ...
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  • 2,221
6 votes

Can I substitute ketchup with tomato puree in marinades?

Ketchup has a very different flavour profile to tomato puree. Ketchup contains tomatoes, but also (from memory and Greg Nickoloff's helpful comment) salt, sugar, vinegar, and flavours like celery, ...
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  • 8,182
5 votes

Is Moulin Rouge Ground Cinnamon the Cassia or Ceylon type?

The rule of thumb is "if it doesn't say Ceylon, it's Cassia." Ceylon can be up to 10 times more expensive than Cassia. You simply won't find Ceylon for $22 per kilogram.
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5 votes

Can I save my vinegar soaked caraway seeds?

Rinse them in a few changes of water and then dry them throughly in a warm/dry location; they should be fine. If you happen to have a standing pilot oven (old-fashioned these days) that works well for ...
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  • 11.8k
3 votes

Minimum time/temp for clove-flavor infusion?

The formula you are looking for doesn't exist Speaking in general terms, I don't think you'll find a one-size-fits-all answer for spice-temperature infusion times. Different spices will react ...
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  • 8,246
3 votes

How can I make a really gingery cookie?

My wife makes incredibly gingery cookies, and what she does is makes a very condensed ginger syrup first. She makes that in very large batches, I'm not sure exactly how much ginger root goes in (a ...
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  • 5,458
3 votes

How can I make a really gingery cookie?

Pureed whole fresh root The farmers market near me in Atlanta had fresh ginger root. I washed one (scrubbed it), pared off some dry outside skin, and put the whole thing in the food processor. Other ...
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  • 6,086
3 votes

Is there a guide for the purpose of each spice?

There are many: The Kitchn Food Network Greatist Eat Clean Essentials Spice Hunter Better than the online resources, though, are books, because they can give you more instructions and context in ...
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  • 47.5k
2 votes

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

I don't know about the day after but eating yoghurt or crème fraîche or filmjölk calms down my stomach while eating.
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  • 203
2 votes

Minimum time/temp for clove-flavor infusion?

I want to see if I can get similar results without having to get that mixture so hot. Most if not all Western cooking systems call the technique of bringing milk or cream just to the precipice of a ...
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  • 3,023
2 votes

How can I make a really gingery cookie?

The form of ginger you use matters, see this excellent video on the subject. My recommendation: use all forms of ginger! Perhaps in this order: Dried, crystallized, and fresh.
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2 votes

How much Saffron to use?

Take it from an old burned-out hotel chef of 40 years...You are going to have to use trial and error until you have mastered this spice or any other spice. Heat the liquid you are using, add an ...
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1 vote

Why does my curry taste flat

Apart from the excellent answers by Willk and Banjoe, I'd also say you need to consider the "Layering" of heat from different ingredients. By altering the proportions of ginger, garlic, ...
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  • 2,625
1 vote

How can I make a really gingery cookie?

When I want to make extra-gingery sweet things, I add stem ginger (the sort sold in jars of syrup). I chop it fairly finely and add it to the mixture. It's in pieces, roughly spherical, about 20mm ...
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  • 39k
1 vote

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

as another old guy that likes hot and spicy stuff, here are a few things that i have found out: as you eat hot spicy food, the time it traverses your mouth is a lot less than the time it traverses ...
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1 vote

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

As an Indian who grew up on hot, spicy food, I used to make fun of co-workers in restaurants in US and ask for everything on hot level at ethnic speciality restaurants. I paid for this in some years, ...
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