Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [spices]

Culinary use of spices, defined as the edible but non-leafy parts of certain plants.

Culinary differ from culinary primarily in which part of the plant they come from. Herbs are generally the leaves, and spices are generally anything else, including the bark (cinnamon), seeds (mustard), or roots (ginger).

Questions on a specific spice should also include the specific tag, e.g. .

Avoid the use of this tag for sugar and salt; they are not classified as spices.

379 questions
10
votes
2 answers

Solubility of herbs and spices

I am asking this question for reference mostly. My motivation comes from having a chef suggesting to place the saffron in white wine before using in a fish soup to "make the most of it". He said saffron's compounds you are after are soluble in…
Giorgos
  • 656
  • 7
  • 14
10
votes
4 answers

Does toasting and grinding whole spice really improve curry flavor?

It seems to be common knowledge that "toasting is better" when it comes to spices. But the other day I noticed my toasted-and-freshly-ground coriander smelled pretty weak, and I ended up boosting the flavor with pre-ground stuff that packed a lot…
mpoisot
  • 282
  • 1
  • 3
  • 9
10
votes
1 answer

Temperature-stable spices

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 can easily bear long durations of broiling, hot oven or barbecue? Which lose flavor or…
nansen
  • 201
  • 2
  • 5
10
votes
8 answers

Chili and bell pepper substitute due to allergies?

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 swell up. I have several recipes using ground chili pepper. Is there a substitute spice…
Allergy Plagued
  • 101
  • 1
  • 1
  • 3
10
votes
1 answer

Why do cinnamon sticks taste sweet?

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 sticks seem to taste sweet, even though there is no added sugar involved?
0xC0000022L
  • 512
  • 1
  • 8
  • 20
10
votes
5 answers

Döner Kebab Spices?

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 spices are used to prepare it around western Germany or more specifically near Ruhr University. …
Theorian
  • 648
  • 4
  • 8
  • 13
10
votes
6 answers

What is ground red pepper?

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 heard of ground red pepper before and cannot find it at the store. Is it ground red…
Swoogan
  • 927
  • 2
  • 9
  • 14
10
votes
5 answers

What is the correct temperature when extracting saffron flavour?

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 dish. However, there is no mention of the temperature of the water. Should this be boiling…
Carmi
  • 10,949
  • 6
  • 36
  • 63
9
votes
4 answers

Can I substitute Fenugreek seeds for leaves?

I have accidentally brought a load of fenugreek seeds, as apposed to leaves, and wonder if I can use them as a substitute. if not, what any ideas for what I can do with them before they go in the bin?
Mild Fuzz
  • 995
  • 3
  • 15
  • 22
9
votes
2 answers

Pimenton ahumado vs. Pimenton de la vera

Besides the noticeable cost difference between these two, what is the difference between pimenton ahumado and pimenton de la vera? Both are purported to be Spanish smoked paprika.
shabbychef
  • 627
  • 2
  • 6
  • 14
9
votes
4 answers

When spicing rice, should you add the spices in the water beforehand or after the rice has cooked?

Newbie cook here. I use a small inexpensive rice cooker to cook my rice. Are you supposed to add your various spices to the water when you put the rice in the pot? Or should you add the spices in at the end when the rice is fully cooked and stir…
Kyle
  • 193
  • 1
  • 1
  • 5
9
votes
2 answers

What can I use in place of allspice?

I have a recipe for Dutch apple raisin cake that calls for a half teaspoon of allspice, which I don't have. Would ground cloves or nutmeg or a combo of both work? I know that allspice is a spice unto itself.
apaderno
  • 7,052
  • 22
  • 73
  • 106
9
votes
3 answers

Is wasabi considered to be spicy or to be a spice?

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 anything spicy and I said "Wasabi". Apparently he doesn't regard wasabi as spicy while I do. So…
hippietrail
  • 1,018
  • 3
  • 10
  • 26
9
votes
2 answers

How do I effectively rub spices into fish?

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 spices tended to clump up and became difficult to work with. After cooking I noticed that…
Zelbinian
  • 195
  • 1
  • 1
  • 4
9
votes
10 answers

In which kind of food items can Asafoetida be used?

I have heard about the medical benefits of Asafoetida. I used it once in Brinjals (which while cooking contained only Ginger powder, Fennel powder, salt and red chilli powder). The addition of Asafoetida resulted in the diluted flavor of the…
Aquarius_Girl
  • 7,275
  • 60
  • 155
  • 206
1 2 3
…
25 26