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Herbs Spices and Seasonings
Used to enhance the flavor of foods since humans started cooking. Cooking with herbs and spices is healthy and inspiring. Find out all about how to use and store them here in this category.
2,334 Questions
Is substitution of pumpkin pie spice for the individual ingredients?
1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves makes a suitable substitute. Actually, pumpkin pie spice is the substitute for these real pumpkin pie spices. Why go back to the pre-made stuff?
What is the most expensive spice in the world?
Saffron, with the botanical name crocus sativus, is the most expensive spice in the world. Derived from the dried stigmas of the purple saffron crocus, it takes anything from 70,000 to 250,000 flowers to make one pound of saffron. The flowers have to be individually hand-picked in the autumn when fully open. Fortunately, only a little needs to be added to a dish to lend it colour and aroma; too much makes the food bitter
a lot of Indian cuisine contains fenugreek...im not too sure about peria...
How do you neutralize too much red pepper?
Capsaicin, the heat of peppers, is oil soluble. It cannot be broken down easily by water. This is important to remember. Keep in mind that anything that is oil soluble, can be broken down or diffused by alcohol.
So, if you have added too much heat to any recipe, you can break it down by adding fat. This will spread the heat evenly throughout the dish. Additionally, you can help this along by adding any form of alcohol (I prefer to add gin or bourbon because of the taste kick each adds); this helps diffuse the heat further. While you may be able to add some starchy vegetables such as potatoes or other such root vegetable and remove them at the end of cooking, this may not be feasible for the recipe, and does not always draw away enough heat. Others suggest using potato flakes and water. This only moves the heat around.
The solution lies in the serving. The only effective way to calm capsaicin in food is to add fat, often in the form of dairy: milk, cheeses, sour cream, etc. Sugar can help some (the complex carbon molecules of most sugar bond well with and convert capsaicin). So, serve something dairy and sweet, or serve dairy garnishes with the dish.
A way to avoid the problem in the future, if you are adding hot peppers for the heat, is to make a bouquet garni (usually a bundle of herbs tied together in cheesecloth, but the same technique works for peppers), and remove it when the desired heat level is reached.
Always remove the seeds and ribs of peppers as well. This reduces the heat in the dish, and may reduce bitterness with some peppers. Roasting the peppers first also helps to cool the fire to manageable levels, helping to develop the natural sugars in the fruit.
The secret though is to experiment. Try different techniques to find what works for you for each dish.
How can you reduce the taste of ground cloves in chili?
You can reduce the taste of ground cloves in Chili by increasing some of the other ingredients that you have used. Adding more tomatoes, and onions will decrease the flavor of cloves.
Where does the spice and herb come from?
allspice comes from the berry of the evergreen pimento tree its flavor resembles cinnamon nutmeg and cloves which is why it was named allspice
If you are asking this question you are poor loser. Just grow stuff regularly not using a hydroponic system well cya
How do you use fresh chocolate mint?
In order to store fresh mint, you should first wash the mint, towel dry it, and then leave it to air dry on a fresh towel for several more hours (1-4). Spread the mint out on the towel, then roll the towel up so that the roll is in the perpendicular to the shafts of the mint, similar to the way one would roll a piece of lined paper the "hamburger way". Make sure that the resulting roll ensconces each individual stem of mint between two layers of towel. To store the resulting roll, rubber band the ends and wrap a plastic bag around it loosely. Keep refrigerated. Do not place the mint in the bag. This way of storing fresh mint minimizes the moisture of the mint and enables the mint to stay without and black spots for over a week and a half. Remember to pluck off any leaves that already exhibit black spots or spoiling.
What is the ratio for substituting ground coriander for fresh coriander in a recipe?
When substituting ground coriander for fresh coriander, the general ratio is 1:3, meaning you should use one-third the amount of ground coriander as you would fresh. For example, if a recipe calls for 1 tablespoon of fresh coriander, you would use about 1 teaspoon of ground coriander. Keep in mind that ground spices are more concentrated, so it's best to start with less and adjust to taste.
Seeds are available in most reputable seed catalogs.
Plants are available seasonally in your local nursery.
Cut fresh herbs are sometimes available in health/natural food markets or from local growers.
Dried herb is often available in health/natural food stores and from some herbal medicine companies, enquirer at your local source for other herbs.
The fresh young leafy plantlets of this herb, used in salads and various dishes as a flavoring and garnish.
It supplies body with vitamin B which is needed to keep nerves, muscles and blood healthy
It is also known as cilantro.
Cilantro (Coriandrum sativum), or coriander, is in the same family (Apiaceae) as parsley, parsnip, celery, dill, and carrots. It is native to the Mediterranean and Asia Minor (now Turkey), and it has been used since at least 5,000 BC.
Ancient herbalists used the crushed seeds and leaves in poultices and salves and considered them to be an aphrodesiac. The ancient Egyptians used coriander tea to treat ailments such as urinary tract infections and headaches, and coriander seeds were found in King Tut's tomb.
The word coriander comes from koris, the Greek word for bedbug, because the unripened seeds as well as the leaves are said to smell like bedbugs. (We now know that the aroma of cilantro comes from several substances, most of which are modified fragments of fat molecules called aldehydes. The same or similar aldehydes are also found in soaps, lotions, and the bug family of insects.) The early physicians, including Hippocrates, used cilantro for its medicinal properties, including as an aromatic stimulant.
The ancient Israelites were also familiar with coriander. "The house of Israel called the name therof Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey." (Exodus 17:31). Coriander is also mentioned in One Thousand and One Nights, a collection of West and South Asian stories and folk tales compiled in Arabic during the Islamic Golden Age (8th century-1258 AD). In one of the stories, it was part of a mixture that supposedly helped a childless man to have children.
The Romans spread cilantro to Asia, and the Chinese have used cilantro ever since. The Chinese believed it to be an aphrodisiac and to produce immortality. The Romans also took cilantro with them to Britain.
Cilantro was one of the first herbs (along with dandelions) to be brought to the Americas from Europe: The Spanish conquistadors introduced it to Mexico and Peru in the 1500s, and the British introduced it to North America in 1670. It was grown in many places, including the Massachusetts Bay Colony.
Today, cilantro is used for both culinary and medicinal purposes from the Southwest U.S. through Central and South America, and in India, China, and Thailand, and it is widely employed in particularly savory dishes of many cultures both in modern as well as traditional cuisines.
Coriander is a herb. We can use all of it. Seeds are suitabe for storing, the bottom part (roots) is mostly used in Asia. Leafs can be used to, but in our country, we use mostly seeds:)
How many teaspoons in an ounce of taco seasoning?
1 tsp is about 4gm dry. 25 oz is 708 gm. -So that is 177 teaspoons.
What is in an artificial vanilla flavor?
Artificial flavor is what is added into candy to make the taste better and stronger. It can be anything from natural juice of that flavor (fruit juice, for example), extarct from the flavor (licorice extract, for example), to citric acid which enhances the taste of sour or tart candies.
What herbs and spices go with orange?
For starters, I'd put my money on parsley, sage, rosemary and thyme.
cumin, pepper, oregano, thyme, mint, garlic, bay leaf, rosemary, sage, basil
cumin, pepper, oregano, thyme, mint, garlic, bay leaf, rosemary, sage, basil,
turmeric, cloves, cinnamon.
