Questions tagged [spices]
Culinary use of spices, defined as the edible but non-leafy parts of certain plants.
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How to make Coronation Chicken "Food safe"?
A lot of spices now explicitly state on the packet that they are not to be consumed without being cooked first (Do not eat raw product). I assume this is down to an increase in E. coli contamination.
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What dry ingredients do not store well when vacuum packed?
I had a large packet of dried fenugreek leaves (Kasuri Methi) that would not fit in my normal airtight container, so I decided to vacuum seal the remainder. The leaves compressed down to a fraction of ...
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What is a good substitute for Mace? [duplicate]
For a Malai Kofta recipe I am supposed to add:
2 single strands of mace or a light pinch of ground mace powder
But, I just cannot find anyplace near me that sells Mace.
Are there any substitutes ...
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Can spices, like cloves, be reused?
Which spices, like cloves, can be used more than once?
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heat *cardamom* in oil or water?
I would like to transfer the flavour of cardamom to my food, so I want to heat the cardamom in some medium, dissolving the flavour chemicals, then dump that medium into whatever I'm cooking.
For this ...
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What factors cause differences between dried herb/spice brands?
Just bought some sainsburys brand dried ginger and noticed the quality was very different from some batts brand dried ginger which I already had in the cupboard for some time.
The difference in eating ...
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Why are spicy curries red in color
Most curries that are spicy have a red color, does it come just from adding chili powder.
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When would a cook reach out for a mortar and pestle rather than an electric grinder for spices and a sharp knife for herbs?
The last person I witnessed use a mortar and pestle was my grandmother, and even she was dissatisfied with how a few grains of coriander might regularly fly off.
But mortar and pestles remain very ...
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Does it make sense to use a burr grinder to crack spices into a uniform size?
A blade grinder produces spices of many different sizes, and I have no intention of using a mortar and pestle — on account of it being the 21st century, and due to my lack of confidence that they test ...
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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 ...
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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 ...
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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 &...
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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 ...
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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 ...
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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 ...
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