I've decided to get myself a pepper mill and it'll be a manual Zassenhaus but I'm not sure about the length and color. I'm thinking about 18 or 24 cm but I gues
I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat sw
Can we ground kalpasi (also known as Black stone flower) be added to a masala for marinating chicken/mutton for making Hyderabadi Biriyani? Will it taste reall
I bought ginger root months ago, and I didn't use all of it. I've kept it in the fridge and it still seems good. How long will it last?
Example spices/nuts that I'll be grinding: * Cumin seeds * Mustard seeds * Peanuts * Black pepper corns * Garlic buds and ginger * Cloves Questions: Which k
Assuming both are freshly available, are there reasons why one should prefer paste over powder or vice versa? Example: I have seen both Garlic powder and Garli
I am very fortunate to work in an office where I am one of about 3 caucasians for around 100 people originating from Asia. Yesterday, we had a pot luck, and one
I heard that putting spices in something and putting it in the oven will eliminate the taste of the spices. Is this true? For example if I were to put spice in
When fresh , it was pure red in color. But after a couple of months it turned brown. Its home made so no case of adulteration.
In this simple spaghetti recipe, fennel pollen is used. From googling it, it sounds like MSG :). I'd rather not buy it since it's so expensive, so is there any
I would find it very useful to have a list of empirical data on temperature-stability of spices. Are there any systematical studies available? Which spices ca
How is the combination of Anise, Pepper, Cinnamon, Cloves and Fennel better known?
Can anyone recommend a good spice shop in Derby / Nottingham? I am after some Allspice berries, I've seen some online but I just wondered if t
I am counting the days until my first batch of preserved lemons will be ready. I've read several tagine and couscous recipes, I'm excited, this is uncharted ter
I am counting the days until my first batch of preserved lemons will be ready. I've read several tagine and couscous recipes, I'm excited, this is uncharted ter
Since I live by myself, I tend to not cook a whole pound or two of say, ground beef or chicken thighs at once, since I can't eat that all in one meal. If using
Is there a rule of thumb for removing spiciness from a dish, caused by things like jalepenos, cayenne pepper, black pepper, red pepper, szechu
I'm putting together the results of a kitchen experiment and I'd like to be able to identify a phenomenon that I've noticed when using certain spices. I've felt
I'm not so good with spices, wanted to know what would be good substitutes for thyme and oregano. I'm not even sure I can pick up the taste th
I made a soup in a Crock-Pot and placed rosemary directly in it. Once the soup was finished the rosemary had dispersed all over the soup. The process I used: