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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Can spices, like cloves, be reused?
Which spices, like cloves, can be used more than once?
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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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If you add spices to boiling pasta, will it absorb spices/flavours?
If you are cooking pasta via simmering, and you add some spices e.g. pepper to the pot, will the pasta absorb the spices/flavors or will the spices just go to the top of the pot and not really get ...
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Why doesn't Greek cuisine use a lot of spices, compared to neighbors?
According to what I know almost all countries in the Mediterranean which surround Greece use a lot of spices in their cuisine. Greece itself has been occupied by such countries for hundreds of years. ...
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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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Why does my curry taste flat
I made a curry using onions, garlic, tomato passata, coconut milk, coriander (leaf and ground), cumin, cardamom, star anise, ginger and chilli powder. I tasted it and it felt like it was missing ...
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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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Are cardamom husks edible?
I have a recipe for a South Indian "allspice" mixture that includes cardamom among other spices. One begins with whole spices, toasted, and in the end they are ground in a coffee or spice ...
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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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Is there some "trick" to be able to eat jalapeños without getting an "upset stomach"?
As a young teenager, I used to eat pizzas full of jalapeños and Tabasco on them, and very much enjoyed the spicy taste. In my mid-to-late 20s, I started feeling really sick when I ate these, even ...
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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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Is there such a thing as a dish being bland from too many flavors?
My girlfriend has asked for my opinion on a few dishes that she has been experimenting with, and not being particularly well-versed in the language used to discuss food, I have been having trouble ...
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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?
I have seen a tool which is in two parts. In either part, you place both the plastic ball that comes with the tool and spices. You then screw the two parts of the tool together (it's plastic, it's ...
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Too much nutmeg?
Short version:
Is about 3 g nutmeg too much for a single meal?
Long version:
This evening, I prepared 2 big dishes of spinach lasagna. I like to eat rather spicy, but I overdid it a bit this time, ...
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