Long pepper, native to India, may have been the first pepper ever to show up in Europe. While it fell out of favor a few centuries ago, it has made a resurgence in the modern era. It offers a deep and complex flavor that makes it as versatile as regular …
Meringue powder is one of the most convenient ways to add meringue to your recipes. It is also a safer option when compared to fresh egg whites, which may come with a risk of salmonella contamination. However, meringue powder is not available everywhere and is not a perfect meringue substitute …
Dashi is a difficult ingredient to replace. Many Japanese food experts will tell you that it is impossible and that you would be better off not trying. To a certain extent, they are right. The complex umami character of dashi is difficult to replace; however, there are ingredients that can …
Khmeli suneli (dried spices) is a Georgian spice blend that shows up in many different recipes from the Caucuses, from soups and stews to grilled meats and vegetables. It is often compared to garam masala. While it can have certain spices in common with garam masala, khmeli suneli also has …
Burdock root is a root vegetable used mostly in dishes from Japan and Taiwan, from soups to stir-fry. For instance, it is essential if you are trying to make an authentic version of the Japanese dish kinpira gobo. If you cannot find it, you may be able to replace it …
Tamarind gives food a fruity, tart flavor with a hint of sweetness. It is most commonly sold as a paste or as a syrup. In either case, it is essential for giving Southeastern Asian dishes an authentic depth of flavor. It can be hard to find this spice if you …
Carrageenan is common as a food additive in commercially processed food where it is used as a gelling agent and to improve mouthfeel. It is not a common ingredient for home cooks, but it is available from various retailers. If you need a product with carrageenan’s properties but don’t want …
White peppercorns do not get used a lot in American cooking, except as a seasoning for light-colored dishes. White peppercorns are also used in a lot of French cuisine for their ability to disappear in creamy white sauces and cream-based soups, but they are also a good option when you …