Herbs Spices and Seasonings

"Traditional" Miso Soup that you would probably order in a restaurant is NOT actually vegan, because one of the ingredients is "dashi", which is made from fish.

However, Miso Soup can easily be made to be vegan.

Wash the affected area with water. Don't stand under a shower. That will cause the spray to run down your body and burn..uh...sensitive areas. When you flush the affected area, make sure you're bent over so the water drips on the ground, not down your body. For more on pepper spray visit my blog Best Defense. Hope this helps.

Actually eating a bay leaf is unpleasant, it tastes awful, but its not poisonous to eat. The bay leaf is used in soups and stews to impart flavor into the dish, but should always be removed prior to service so it isn't eaten. If you want to make sure you are able to find and remove the bay leaf from your soup or stew, you can make a sachet out of cheesecloth, tie it off with food safe string, then have the string go over the edge of the pot enough that you can grab it and remove it when cooking is finished. (Its essentially like an herb teabag, the cheesecloth allows the flavor of the bay leaf to come out and mix in with the simmering soup, but keeps the leaf from falling into the soup.)

Dried bay leaves remain quite stiff in certain preparations, and so consuming them whole may be ill-advised, as they may cause abrasions in the digestive system.

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As listed above, it is not a good thing. You may become sick. It can get stuck in the digestive system, since it does not break down. It is not like a leave off your yard tree, which can become soft if it sat in your gut. The bay leaf, no matter the substance it is cooked it, still maintains it shape and a fairly good stiffness. So, if you develop a lingering gut ache, see your doctor.

Beans are full of fiber.

if you like spice you ll love it and if you don't don't bother tasting it as it is quite hot

If the mustard is only providing flavor, then mustard powder can substitute for it--though the flavor will be different and less complex, because dijon has a variety of ingredients. If the mustard is an important component of the recipe, though, providing bulk or moisture, or if the recipe is for a baked dish, the chemistry/makeup of the dish could be effected negatively.

What works for me is I first let it sit a few minutes and it will pool the liquid at the top. I spoon off as much clear liquid as I can, looking for spice. Next, I add more bulk, like for a soup I add sweet potatoes and meat and thereby spread the sauce thinner and counter the spice with sweet. The key here is use what you have in the refrigerator.

Meat and potatoes and cream or cheese will absorb some spices, plus the cream or cheese will thicken the liquid so you can add more water. You really can't remove pepper, so instead you make a larger dish by adding bulk - whatever you have on hand is ideal. Pepper isn't a linear spice, when adding pepper you will notice that you can't taste it, add more, still can't taste it, add more, can taste it a little, so you add a LOT more, and whoops you are too far. Going the other direction you don't have to double the size of the dish, only add enough "stuff" to sort of get back over the curve. I find that in a 6 quart pot of bean soup I add two handfuls of cheese curds and one handful of meat or potatoes and it's about right. I keep the soup an inch and a half (~4 cm) below the top of the pot so I have room to correct errors. Even pasta or old mac and cheese in a soup goes great.

Sugar, Glucose Syrup (from Wheat), Sodium Bicarbonate, Food Acids (296, 334), Tapioca Starch, Stabiliser (1401), Flavours, Colours (102, 110, 124, 133).

I Didn't Know Paprika Went Bad.

Smell It if it Smells Bad Don't use it

A good sized tablespoon to 1 oz. of seasoning should do it. I would season the meat just like salt and when salty enough seasoning is ideal. How spicy it should be will depend on who's eating it. Jamie Knight, Owner Fruge Cajun Seasoning http://www.FrugeCajunSeasoning.com

Cinnamon is a spice that is used as an ingredient and does not have different parts that make it up. It is obtained from the inner bark of trees from the genus Cinnamomum. If on the other hand you are referring to "Makara", that is just a marketing name for the actual cinnamon powder that is being used.

Not if you want it to taste the same! The leaf of the same plant is cilantro.

A sprig usually applies to plants that have a main stem, plus offshoots that support clusters of leaves. Starting at the main stem, pluck off one offshoot that is perhaps 1-2" long (3-5cm). This would be a fine example of a sprig. Some will be slightly larger and some smaller.

For the purposes of cooking, unfortunately, this is a vague measurement - you may have to try the recipe with a small sprig and add more if the flavour doesn't come through.

A stuffed, usually cheese, and fried poblano pepper. Dish is Mexican.

Beans (51%), Tomatoes (34%), Water, Sugar, Modified Cornflour, Salt, Spirit Vinegar, Spice Extracts, Herb Extract

Without a doubt it is the Chiltepin (capsicum annum). These are referred to as "the mother of all peppers" being genetically the closest thing to the original species that all modern chile peppers descended from. They are only about 3/16 inch in diameter, and are usually picked from wild plants, one at a time when red and ripe. The "flesh" of the pepper is very thin. Dried Chiltepins contain mostly air, and the 16 or so seeds vastly outweigh the usable part of the pepper. The price for whole dried ones (with seeds) varies considerably; roughly $8 to $20 per ounce.

There are 2 ways to freeze rosemary:

1. Send her out in the winter without a coat.

2. Put her in the deep freezor.

You can't substitute the two. Fresh basil has a totally different flavor profile than its inferior counterpart in the dried version. Dried basil on its own almost can be compared to the taste of wood, whereas fresh basil has a beautiful somewhat sweet aroma and hints of a sweet mild peppery flavor.

6 grams of coriander seeds =how mady grams of coriander powder

There is no such thing as Anise "powder". Ground Anise is a very fine "powderey" substance; therefore, the terms are interchangeable and the two are the same.

by diluting it in water,if precipitation occurs,it shows adulteratiion.or by alkali test.

There are a number of herbs that have been traditionally used to promote relaxation or reduce anxiety. These include chamomile, lavender, lemon balm, sage, valerian, skullcap, passionflower, kava, holy basil, and many others.

Many of these can be brewed as herbal teas. Some of them, including chamomile, lemon balm, sage, and holy basil, are suitable for drinking regularly as a beverage. Others, like valerian, passionflower, and kava, are stronger, and are best treated as medicines.