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
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Substitute Cayenne Pepper for Black Pepper

My recipe calls for Black Pepper. I have Cayenne Pepper. What ratio should I use to substitute to get approximatively the same "heat"? I realize that the result won't be quite the same. I am fine with that.
Matthew Scouten
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How to cook with capsaicin and avoid chemically bombarding my housemates?

I tend to add a copious amount of spice to the meals I make. I mostly cook simple stir fries with high heat. Whenever I add ground cayenne pepper or liquid hot sauces, the spice seems to aerosolize. I sometimes notice it, but it never really gets to…
zahbaz
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How to clean a mill

My girlfriend and I moved into a new flat together and now we´ve got at least 2 salt- and 2 pepper mills. We only need one of each kind and I wanted to ask, if somebody knows a good way to "clean" the mills and prepare them for reuse with another…
Joshit
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Chili powder substitutions

I'm having trouble converting the chili recipes I find to use something other than of-the-shelf chili-powder. Thanks to a simply wonderful local spice shop, we have several different kind of chili-flakes. We've already learned that grinding them and…
sysadmin1138
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Forgot to add spices to curry

I made a jalfrezi today for tomorrow and I forgot to add spices, (cumin, tumeric, paprika). Is there a way I can add them now getting the most from them?
Shane
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How long will a fresh herb paste last?

I make a paste using ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredients well). It makes a great rub, and can even be tasted straight as a flavorful herbal…
Ocaasi
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What are the differences between spice paste and spice powder? Which should be preferred over the other for what reasons?

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 Garlic paste available in the market. Which one should be used in which circumstance for…
Aquarius_Girl
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How can I prevent spices from lumping together?

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 contains the same garlic powder). I'm pretty sure it can happen to other spices as…
Mien
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Seasoning Chili for Young Children

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 chili to keep her happy, and still make it tasty for adults?
RI Swamp Yankee
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Adding spices before or after frying?

If I fry chicken strips for my salad, should I spice them before or after I fry them? I've heard contradicting opinions.
Lucas
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Too much nutmeg?

Short version: Is about 3 g nutmeg too much for a single meal? Long version: This evening, I prepared 2 big dishes of spinach lasagna. I like to eat rather spicy, but I overdid it a bit this time, putting about 50-60 g (bought ground). I usually…
Sandro
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Is sassafras root and licorice root the same thing?

I don’t want to make root beer I just want to know if licorice root and sassafras root are the same thing.
Susan Hayes
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What are the possible substitutions for Cumin in Indian cuisine?

I've always been interested in trying to make some type of dahl or other Indian cuisine but I'm severely allergic to Cumin. This typically strikes me out for recipes with curry or chili powder. Does anyone have some PRO tips on types of curry…
Linji
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Do spice containers need to be hermetic?

Spice containers purchase I'm planning on upgrading my spice storage. Reading some advice online (e.g. article 1, and article 2) I came to the conclusion that spice containers should: Not be exposed to direct sunlight and high temperatures Be…
Robert Kusznier
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How do different spices react to heat?

I'm working on a chili recipe. It has a bunch of spices. I'm trying to figure out when best to add them. People sometimes recommend "opening up" spices like cumin by toasting them or frying them in hot oil along with the onions. OTOH, I have…
Scott Stafford
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