From our trip to Venice, Italy we brought home some truffle spice. It says "truffle powder" on the small container and mainly consists of salt, flour, truffle a
The restaurant assured me that there was no chilli in the food but it was still too hot for me. What other spices, etc. can cause the heat effect in the mouth?
I am new to this community and I have a question in mind. Spices like garlic , cinnamon etc after drying lose the volatile oil content in them. [HERE, HERE] T
I was reading about zershek (dried berberis vulgaris fruit) in Iran and being Indian , I searched if this is grown in India. I found that berberis aristata is g
Many recipes for creamed spinach to cream of broccoli soup contain nutmeg. Why does this spice compliment such sauces so well?
Does cinnamon go bad? I have a small jar of cinnamon and sugar and some of the people in my family are absolutely religious about the best by date.
I strongly dislike cumin. Now that I accidentally bought bread that contains it, I wondered if there are any ways to mask the taste. This question is meant to
My question is about the spiciness of any kind of dish. I am having trouble balancing the spiciness in food. Sometime salt becomes sharp, and sometimes peppers
What is the difference in taste between kosher dill pickles and polish dill pickles? Do they have any visual distinctions that would make it possible to differe
Recently when making a 5-bean-stew "kit" my son finely crushed up the bay leaves and added them to the other spices, rather than adding them whole to be removed
What is the difference between an herb and a spice? I would think an herb is from a plant, but then I have no idea what specifically a spice is. Not being muc
I've dreamt of making biryani for some time, but have always felt intimidated by the layers and spices I'd need to buy. Any ideas for a small pot version of bi
I'm looking to make homemade "naughty" and "nice" shots for an upcoming holiday party, using the recipes provided by the Miracle holiday pop-up bars. The "naugh
Sorry for the double questions. I'm looking at two recipes of chicken tikka masala and one has both cayenne pepper (1/4tsp) and red pepper flakes (1/2tsp) I can
What can you use in place of marjoram when cooking beef birria?
I prepared a pumpkin soup with the secondary ingredients being onions, ginger, garlic, cream, chilli, nutmeg, pumpkin seed oil, and sage. I ac
When travelling one has to make do with whatever cooking equipment is available. Typical deficiencies I've encountered are: thin saucepans and
I'm not much of a cook, but I do enjoy anything made with chorizo. I've looked far and wide for pre-made chorizo spice-mix in grocery stores, international foo
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 t
I want my pasta to absorb a sauce which consists of herbs and spices only. What are the minimum ingredients that are needed for this? for example do you reall