How much harissa powder would be equivalent to one teaspoonful of harissa paste? I have tried to look it up online, but all I can find is "add water and oil t
I am looking for a seasoning recipe to flavor seitan so that it tastes like gyro. I have tried products on the market but all have been disappointing. The most
I've been learning a bit about spices and experimenting a little with dry toasting and frying spices rather than just adding them all to the w
Spice containers purchase I'm planning on upgrading my spice storage. Reading some advice online (e.g. article 1, and article 2) I came to the conclusion that
I noticed that my mustard oil (of indian brands, as bought outside india, from specialty grocers carrying indian ingredients) tends to foam/bloom much more than
I've been trying to make homemade baked potato chips, I have figured out everything, except how to get the seasoning to stick to the chips. The recipe I'm usin
I’ve made recipes that included turmeric, and I’ve read articles about its health benefits, but I’ve made the same recipes without turmeric wi
I'm not sure if this is going to make much sense and I apologize in advance, but hopefully someone understands what I mean. So my problem is with spice, such a
This might be considered a half humorous question, but I am still curious here. There is that typical smell that clings to your hands after rummaging around in
I was out of pickle spice and Kroger did not have it. So I looked up a few recipes and averaged them with the spices I had on hand. I used ground ginger and app
Whole dried limes (Limoo, Omani) come in either black or a tan brown colour. Black has a stronger flavour but what the reason for the difference? Some say that
Coriander and basil are said to be water-soluble. However, I'm not quite sure what this means. If you put the leaves into water the leaves do not dissolve. The
Lawry's Roasted Garlic Salt was simply the best spice I've ever had. And had I known it was discontinued I would've bought a few cases. If you're familiar wit
I like to cook asian dishes. I recently found some carolina reapers on the supermarket and bought it on impulse. What can I do with them and can I substitute
How to maintain a wooden mortar and pestle? I just got it, and understood I need to first oil it to seal/protect it from keeping the taste of what I grind, whi
I'm referring to ingredients like cumin, coriander and tumeric. If you have a fat and water mixture, both the fat and water will seperate i.e. fat moves to top
From the Wikipedia entry for allspice: Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a
What is the best way (force/position/type of cinnamon) to grate cinnamon sticks using a microplane? I've tried several times, and although I get a finely ground
Playing mad scientist a bit, I tried putting some ground nutmeg in coffee, and I really thought it tasted neat, especially with brown sugar. I think it'd taste
I am making a quart of sauce and want to use just enough mace that it can be detected. How much should I use? Is there a general set of guidelines of quantitie