Genovese basil and sweet basil both belong to the Lamiaceae family, which is the mint family to which multiple culinary herbs belong. Varieties of the basil herb are grown all over the world including in Asia, Africa, and Europe with Genovese and sweet basil among the most common. How closely …
Holy basil and basil are just two of the numerous basil varieties that are used for a wide range of dishes, not just Italian food. Holy basil is also called tulsi, while basil is otherwise known as sweet or Genovese basil. The two species of basil can sometimes look similar …
Saffron and sassafras are two spices associated with regional food. They are a couple of niche spices that some cooks will consider essential, but many won’t need at all. In the US, saffron and sassafras are similar in that neither is heavily used. Saffron is expensive, and its applications are …
Alaea salt and Himalayan salt are two versatile culinary salts that can do more for your food than just improve flavor. Alaea and Himalayan salts have a lot in common, and yet neither can perfectly replace the other. If you want to learn more about what makes these popular salts …
Savory is a culinary herb that belongs to the Lamiaceae family, which is also the mint family. There are about 30 known savory varieties, but only two are commonly used: summer savory and winter savory. The two kinds of savory are related and have a lot in common — like …
Chervil and cilantro are a couple of herbs from different food cultures that have a lot in common. The two herbs are members of the Apiaceae family and have some properties in common, but there are also some that they don’t share. The SPICEography Showdown below shows how chervil and …
Chervil and parsley both belong to the same family — they are relatives of carrots. When it comes to their culinary applications, you will find that these two herbs have different qualities that they bring to food. In this SPICEography Showdown, we will look at some ways in which they …
Mustard powder and prepared mustard are two of the most common and versatile forms of the mustard spice. Mustard powder consists of finely ground mustard seed, and prepared mustard consists mainly of fully or partially ground mustard seed combined with a liquid. Because they share the same main ingredient, it …