Are there "models" proposing relationships between spices as there are between colors?(I understand that color is based on the physics of light and that there i
I've read some answers say that you should put things like cloves, black pepper, bay leaves, etc. at the end of cooking a curry, as spices wil
As above, if you use fennel, cumin or other seeds whole, will the oils get released into the pot liquid or must one ground the seed then add for the oils to com
Spices like black pepper have volatile compounds such as piperine which loses potency/is lost during cooking a curry so it’s best to add it at the end. M
I'm making black-eyed peas. They've been washed, boiled for 2 minutes, set for 1 hour. Now I'm cooking them stovetop on low after bringing to a boil. The spice
I’ve recently cooked the same recipe with different batches of cumin. The first time when I added the cumin it gave off a Middle Eastern / Indian scent,
When I add chilli powder to an Indian curry, and let it lid-closed for next 5-7 minutes, by the time it's cooked, it loses it's taste and the curry becomes blan
This question is slightly less about cooking and more about delivery. Myself and some of my guests love spicy food, but get terribly runny nos
I have a very good dry rub that imparts an excellent flavor to pork, chicken and fish. It is pungent to the nose when in the bottle and is always made fresh. It
What is the name of the flavor of wasabi, horseradish, mustard, capers, and jalapeño? Unfortunately, I'm not fond of the taste of the above ingredients.
Last summer I went to Crete for a short vacation, and came back with fond memories of the local cuisine. Before leaving I bought some spices, among them a smal
I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite
These two seed spices seem confusingly similar. I have never used ajwain before. A new recipe I intend to try out calls for jowan (carom seeds) which, according
My mother and I are having trouble finding pure mild chili powder in our area (Superstore, Walmart, Your Independent Grocer, and an Indian grocery store or two.
A typical bit of advice on the subject says: Store your herbs and spices in a cool, dry place. The ideal temperature is one that remains fairly constant, avera
I cooked using spices a lot, and I notice this problem most after cooking with turmeric. I wash the pan after I'm done using it, with dish soap, and allow it to
Over the years, I have developed a recipe that is effectively aloo gobi and saag aloo mixed together: Potato, cauliflower, broccoli and spinach curry. (I used t
I know with certain herbs and spices once you cut them open or grind them they can lose aroma, volatile oils and vitamins. I’m wondering about ginger. Peo
I made a tagine style chicken dish that was very tasty, but the sauce had a subtle but fine gritty mouth feel that I'd like to eliminate the next time I try thi
Firstly, I write, not cook. A character in my story drugs some honey chicken skewers, saying it's seasoning in front of my protagonist. Would it be okay if he w