SPICEography 
Ground cinnamon and cinnamon sticks are both readily available in most grocery stores. Both true cinnamon and cassia cinnamon may be sold as either ground cinnamon or cinnamon stick. Despite their similarities, there are certain things that you will need to consider if you are faced with the need to …
If you are making certain Middle Eastern dishes, the use of baharat spice blend will be essential for getting the right taste. This blend can be easier to find in some places than in others. If you don’t have any pre-made baharat and have no way to get some quickly, …
Oregano has a long history in Southern Europe and shows up in numerous savory dishes from that part of the world. In America, it is the flavor that many associate with pizza and pasta sauces. Oregano is a familiar herb that is easy to find. Some forms of this herb …
Tomato powder consists entirely of ground, dehydrated tomatoes. You can use it in any preparation that requires tomato in either sauce or powder form. It has the benefit of having a much longer shelf life when compared to fresh tomatoes. If you are unable to get your hands on tomato …
Celery flakes offer the perfect compromise between fresh celery and celery seed. You get the celery flavor and something closer to the appearance of the vegetable. If having both qualities is important to the success of your dish, you will want to keep some celery flakes in your spice cabinet. …
Saffron is the world’s costliest spice, which means that it is especially important that you store it properly. It represents a more significant investment when compared to other spices and your method of storing it protects that investment. Saffron has a moderately long shelf life when compared to other spices …
Chamomile and feverfew both belong to the chrysanthemum family, which is why these two flowering plants have a similar appearance. They look enough like each other that it is possible to mistake one for the other. They are also similar in how they are used. Both, for instance, are tea …
Star anise is native to Northern China and Vietnam. As a result, it shows up in a lot of Chinese and Vietnamese dishes; however, it has many more applications beyond those two food cultures. It is intensely aromatic and, when used correctly, can impart a profound sweetness and licorice-like flavor …