The spice commonly used for pickling in stick form is cinnamon. Its aromatic flavor adds warmth and depth to pickled vegetables and fruits. While not as prevalent as other pickling spices, it can enhance the overall taste profile of pickled items, making them more complex and flavorful.
Dill
Making pickled cucumbers aka pickles.
The "clove" used as a spice (in pickling, etc.) is the dried flower bud of a tropical tree.
No. Allspice is the same as pimentoberry. The ground spice is used in both savory and sweet dishes. Pickling spice is a blend of different spices, which can include allspice.
Meaning of cinnamon stick in Telugu is "dalchinachekka".
Pickling lime used to be an accepted method of adding crispness to pickled cucumbers. The USDA no longer recommends use of pickling lime. Pickling lime is alkaline and must all be washed off of the cucumbers or it can result in a less acidic pickling solution. It the pickling solution is not acidic enough it can allow botulism an environment in which to grow. Botulism cases have been linked to this situation and this is the reason it is no longer recommended.
Allspice is a spice made from the dried berries of the Pimenta dioica tree, native to the Caribbean and Central America. It has a flavor profile that combines elements of cinnamon, nutmeg, and clove, which is why it is called "allspice." The berries are harvested when they are green and unripe, then dried until they turn brown. Allspice is commonly used in both sweet and savory dishes, as well as in pickling and spice blends.
'Nutmeg' spice is the finely grated seed of the Nutmeg tree.
No it cannot, as they are both different things. Mixed Spice it a blend of spices, (cinnamon, ginger, nutmeg, cloves, corriander seed, cassia, allspice). Allspice comes from the dried, unripe berry of a pimento tree. It looks a little like a larger peppercorn... kinda.
Microorganisms are not a good thing when it comes to pickling. Generally you want to kill off microorganisms when pickling.
The turmeric plant is identifiable by both its characteristic tuberous root and the leaves that extend upward from erect, thick stems arising from the root. The flowers are pale yellow. And more . . .
One spice that starts with the letter "J" is juniper. Juniper berries are often used to flavor meats, sauces, and pickling mixtures, and they are a key ingredient in gin. The berries have a sharp, piney flavor that can add depth to various dishes. Additionally, juniper is known for its potential health benefits, including antioxidant properties.