I am cooking a chickpea stew and clearly used too much Saffron (high chlorine taste). Does anyone know what I can use to balance out or mask the flavour?
In either wet or dry rub prep, if you use both hands, you will have likely contaminated the rub by the end. How can I prevent this from occurring?
I previous bought a pre-made spice blend from a health food store which I absolutely loved however its $5 per 30g which is pretty expensive so I was thinking I
I did a fish rub for the first time last night. I mixed the spices and then put the thawed tilapia fillets right into the bowl. I noticed two problems: The spi
I'm trying to replicate the spice mix used for Döner Kebab. I am interested in spice combinations from any area. However, I am most interested in which spi
I've heard that people prepare chai masala by boiling whole spices instead of using a ground masala spice mix. After preparing it with whole spices, I doubt tha
After heading to my trusty Indian market yesterday I was speaking with the owner about how awful fenugreek seeds are uncooked. He suggested (with black mustard
Toasting many spices,and heating some peppers increases and brings out the spice and heat. Other foods, such as onions, shallots and garlic (yes, I know they're
I was just talking to a friend about what to eat for dinner and he said he didn't want anything spicy. He then mentioned that Japanese food doesn't have anythi
Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also c
I was always taught when cooking Indian dishes to fry spices in a chopped/pureed onion and garlic mixture to release their flavour and essential oils. I was al
I often nibble on a cinnamon stick because first of all I like the taste and the smell and secondly it seems to help in weight loss. How comes that cinnamon sti
I bought some tamarind paste the other day, and I am wondering how should I store it once opened, as the package does not say anything special. Should I put it
We have a 3 year old toddler who is not a fan of spicy foods. She doesn't like heat of any type, and doesn't like strong flavors. How can we season a turkey chi
I recently bought some organic cinnamon (not ground, broken pieces for a hand mill) and saw what looks like pieces of wood in the mix (they don't have the same
Currently I'm storing most of my spices in a cabinet next to the stove. That's the best place for them. However, because of the way the shelves are spaced, I ge
It's easy to make food more spicy by dumping a bag of ground hot pepper in it, or adding a pound of sambal, or pick one of the capsaicin concentrates and add a
I notice that sometimes, some of my spices become one hard block. I have this especially with my garlic powder, in a smaller degree with my chili powder (that c
I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there
Please point out a conversion method or the Google keywords which would result in a trusted measuring chart for converting seeds to powder or