I am fond of using whole spices for tempering therefore used mustard seeds along with cumin seeds, curry leaves, asafoetida & nigella seeds. Thereafter used
I live in Africa, but cook with US recipes often. I have found that the locally available chili powder is MUCH more intense than it is in the US. So much so tha
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 con
I'm storing spices and dried herbs, as I always did, in glass containers into a spice only-drawer. It always worked fine. But looks that this house is particul
I am planning to make a spice blend, and the recipe I am using calls for south african paprika. Stores near me only have Hungarian paprika. How different are
I tried making a vegan burger in my kitchen before, and it turned out all right. However, when I taste a vegan burger or a vegan hot dog at restaurants or in fr
If a recipe calls for "paprika", what type should I use? Does it mean Hungarian, Spanish, California? Also, what type, Hot, Bittersweet, Sweet?
I had a glass container with turmeric roots. When I was preparing curry I noticed that they have sprouted but seems to be firm and not problematic in other way
Should spices and herbs be added early to a chili/stew in a crockpot slow-cooker to maximize their flavors? Or do the spices/herbs cook-out over a long time, ef
Rice or noodles, onions, garlic, sesame oil, and soy sauce are a pretty standard stir fry base. How can I liven this up a little? I'm not loo
This is more just out of curiosity then anything. I just wondered could eating ice or somehow making you mouth colder before eating spicy foods, such as chill p
Common wisdom regarding spice storage (whether whole or ground) seems to tend towards cool, dark, dry places. However, I'm somewhat limited on kitchen cupboard
I have a recipe that calls for 3/4 tsp of "Italian seasoning" plus 1/2 tsp sage. My Italian seasoning already has sage in it although I am aware that some do no
I'm working on a chili recipe. It has a bunch of spices. I'm trying to figure out when best to add them. People sometimes recommend "opening up" spices like
A local oriental restaurant used to sell "Vietnamese Chicken", a hot plate dish of big chunks of chicken breast with onion and spices. The distinguishing featur
While making lamb and spinach curry, by accident I used sweetened natural yoghurt, instead of unsweetened. How can I disguise the sweet taste? I have added more
This is a dish that I'm trying to figure out. Out of laziness I want to cook a whole meal that includes some veggies, protein and carbs in a single baking. I do
This is not a spice that I would normally use. ACHIOTE However I was given some and then looked for how to use it. Food52 has this to say about it: Ach
My girlfriend and I moved into a new flat together and now we´ve got at least 2 salt- and 2 pepper mills. We only need one of each kind and I wanted to as
I want to know whether there is any need to peel the skin of turmeric from a palatability, taste, food safety or hygiene standpoint? Is there any relevant nutri