I've been making a lot of Indian food, and I've repeatedly had problems with certain spices being "overpowering" when you get a bite of them. I'm talking specif
I was organizing and labeling my spices cabinet when I run into those two spices that I cannot recognize. I'm assuming one of them is fenugreek. I'm quite sure
I have a favorite jambalya recipe. I usually saute the trinity (celery, onions, green peppers) for a short while before adding garlic and then a longer while la
There are usually two ways of adding khada masala spices(cloves, cardamom etc) to a curry: Add the whole spices in the beginning in oil Add garam masala in the
Tragically, I spilled over a bottle of Sichuan peppercorns on the kitchen floor, which is fairly dirty (we walk on it with outdoor shoes, and if you wipe at the
From what I've read, to make some spices more "potent", you have to toast or bloom them. Take cinnamon stick for example, in most Indian recipes, they call for
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
I have thought of a funny concept on what makes things taste like this, taste like that, and it kinda looks like this: Sweet = Sugar (C6H12O6) Sour = ? Salty =
For the past few months all I can find is young ginger from the grocers. I am in need of old ginger which I can't quite purchase. I have tried to leave it out i
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 disc
I got some Ceylon Cinnamon sticks, but I haven't purchased the coffee grinder yet. I was wondering if I could add the sticks whole when I brew coffee or tea. I
As soon as you grind a spice, it gets exposed to air and starts to lose its potency. I'm trying to figure out how I can grind them and reduce
My question is about an herb that my mother used in her spaghetti sauce, and that I did as well using her recipe... And neither of us can reme
An old hand-written recipe calls for one package of "Country Herb Chicken Sauce Blend", a presumably retired McCormick product. The recipe is quite similar to t
In what order, should I put the various masalas (en:spices) in my general Indian-style spicy chicken curry? I have the following: Chicken masala Garam masala J
When I dine out for Indian cuisine, I prefer to order my food hot on the mild/medium/hot/spicy scale. This question is two-fold. For cooking Indian cuisine at h
I have now numerous times heard things such as: In the final step, the factory adds custom spices for the specific region for which this batch of hotdogs are s
All my seasonings/spices are at least a year old (most several years). I recently threw out nearly a full bottle of paprika because it was so strong (thought it
Yesterday I did something wrong when adding some pepper flakes into an extremely hot pan with oil. The air around me instantly got spicy, and everyone standing
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