I have heard about the medical benefits of Asafoetida. I used it once in Brinjals (which while cooking contained only Ginger powder, Fennel
As a vegetarian, whenever I have to use minced meat I use minced quorn. But quorn does not add any flavour to dishes, only texture. What are
The back of the oven is raised from the stove top and sits against the wall, forming a small shelf which is a very convenient location to store spices for use w
For example, Iike cayenne pepper is spicy and marjorum has a smoky flavor. I just want to learn the different flavors of each seasoning, so I can know exactly w
I'm going to make a pate using Painted Pony beans as a base. I want to add roasted walnuts, but I don't know whether basil and garlic would be acceptable to put
In the following accepted answer you can find the ingredients of the Indian curry powder. I usually cook with Indian curry powder, however, I recently received
The common wisdom I've heard is that dried herbs and spices: have a shelf-life of about a year or 2 keep best in a cool dark place will release more flavor whe
My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because t
We don't use saffron that often. The last batch we got went stale. Is there anything I can do to preserve it for longer? (For example, our spice rack gets a lot
I would like to use habenero pepper in a chili, but would like to know how many fresh peppers / pound of chili should I use to maintain an edible chili or anoth
I have several recipes that call for saffron. Obviously, they all say to put the saffron in some water to extract the flavour so it spreads more evenly in the d
I am reading that cloves can cloud the plastic in my grinder at Cooking for engineers Does this happen with any other spices?
In most Indian cooking, there is a relatively high chance of staining the dinnerware (plates, serving bowls) due to the high turmeric content. Dinnerware made o
I cooked up some good-quality minced beef yesterday with salt, onion, and breadcrumbs. (I wrapped it around hardboiled eggs and baked it.) I didn't use any pep
I've just checked for some recipes online on how to make flavored (in particular, hot and spicy) peanuts. It seems that in every one of these recipes, there has
We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)". So I tried adding
I know using spices while cooking is often subjective and you would use spices that you deem appropriate for certain dish but it is undeniable that when you do
What is the flavor of Thyme? What chemicals give it this flavor?
I have the 75th anniversary edition of Joy of Cooking. I've now come across two recipes that call for "ground red pepper" (enchiladas and a dry rub). I've never
I can't count the times I have heard that vanilla brings out the flavour of other foods. For example it "makes chocolate taste more chocolatey," etc... I have