SPICEography 
Lemon thyme is related to common thyme, and both belong to the mint family. The thyme genus contains more than three hundred plants, including the lemon thyme varieties. There are multiple kinds of lemon thyme, with some looking like common or English thyme and others with different appearances including at …
Thyme is a versatile perennial herb from the Mediterranean region that you can use to flavor soups, stuffing and even seafood. There are many different varieties, and they are easy to grow if you understand what this herb needs to thrive. Thyme is suitable for indoor or outdoor cultivation and …
Thyme and lemon thyme are two varieties of the thyme herb, which belong to the mint family. Because they are related, they look alike and share some tastes and aromas. Thyme and lemon thyme also have some key differences that will impact how you can use them. To see how …
Fresh wasabi and wasabi paste are two versions of what some see as the same thing. They are ingredients that will be familiar to lovers of Japanese food and sushi in particular. Fresh wasabi and wasabi paste are meant to provide the same flavor profile, but this SPICEography Showdown will …
Kimchi and sauerkraut are fermented cabbage dishes with long histories and which are highly versatile. The fermentation process for both works the same: lactic acid bacteria cause the sugar within cabbage leaves to ferment. The result is that the traditional versions of both share a sour flavor and are highly …
Duck sauce and sweet and sour sauce could be considered versions of the same condiment. Low-quality commercial versions may be indistinct enough to be almost identical, but these Chinese American sauces differ significantly when properly made. The SPICEography Showdown below looks at how they compare to each other. How does …
Creole mustard is the classic New Orleans condiment that you will see used on po’boy sandwiches and other foods associated with the Big Easy. For many people, it is an essential ingredient, but it’s not as difficult to replace as you might think. Here are some of the best Creole …
Creole mustard originated in New Orleans, Louisiana. Mustard was introduced to New Orleans by a German named Wolff, according to Emile Zatarain. In an interview, Zatarain said that Wolff used to sell his mustard door to door. Zatarain further states that the first mass-produced Creole mustard was branded Ginard or …