Category

Spices

151 articles

• Fleur de Sel: How the Flower of Salt Is Harvested, and How to Use It
• Gumbo Filé Powder: What It Is, How to Use It and Why It Is Legal
• Anise Seed: Flavor, Anethole, History and How to Use It
• Rock Salt: Mined Salt, Food-Grade vs. Ice Cream and De-Icing Salt
• Garlic Powder: How It’s Made, How It Tastes, and How Much Equals a Clove
• List of Herbs and Spices: Every SPICEography Profile, A to Z by Type
• Sumac: The Sour Red Spice, and How It Differs From Poison Sumac
• Bell Pepper Powder: Sweet Pepper Flavor Without the Heat
• Truffle Salt: What’s Really in It, How It Tastes and How to Use It
• Allspice: One Berry, Not a Blend. Flavor, Chemistry and Uses
• Gomasio vs. Furikake: Sesame Salt and the Rice Seasonings Built Around It
• Mace: The Aril of the Nutmeg Fruit, Its Flavor and Uses
• Red Pepper Flakes: What’s in the Jar, How Hot They Are, and How to Use Them
• Carom Seeds (Ajwain): The Thymol Spice of Indian Cooking
• Black Sesame Seeds: What Makes Them Black, How They Taste and How to Use Them
• Anardana: Dried Pomegranate Seeds as a Souring Spice
• Thai Cardamom (Krawan): The Round, Cineole-Rich Cardamom of Thailand and Cambodia
• Pasilla Powder: Ground Chile Negro, Its Flavor, Heat and Uses
• Kampot Pepper: Cambodia’s Protected Black Pepper, Its Flavor and History
• Cinnamon Basil vs. Thai Basil: Two Sweet Basils, Two Different Scents
• Fennel Pollen Uses: Where It Goes, How Much, and When to Add It
• Gochugaru: Korean Red Pepper Powder, Its Heat, History and Uses
• Celery Seeds: Flavor, Chemistry, Uses and What the Research Shows
• Hungarian Spices: Paprika, Caraway, Marjoram, Bay and Garlic, and What the Sources Say
• Cinnamon: Species, Flavor, Coumarin and Lead Alerts
• The Best Spices for Rice: Cumin, Bay, Cardamom, Saffron and Garlic
• Black Mustard Seeds: The Hottest Mustard, and Why It Turns Nutty in Hot Oil
• Orris Root: The Iris Rhizome Behind Violet-Scented Perfumes and Gin
• Saigon Cinnamon: Vietnamese Cassia, Its Oil, Coumarin and Uses
• Black Lava Salt Uses: A Finishing Salt for Color and Crunch
• Malabar Pepper: India’s Protected Black Pepper, Its Grades and Flavor
• Kosher Salt: What It Is, Morton vs. Diamond Crystal, and How to Measure It
• Juniper Berries: The Cone Behind Gin, Sauerkraut and Game Cooking
• Curing Salt: What Pink Curing Salt Is, Cure #1 vs. Cure #2, and How Much to Use
• Korean Mint (Agastache rugosa): Flavor, Chemistry and Uses
• Houttuynia Cordata (Fish Mint): Flavor, Chemotypes, Uses and Safety
• Annatto Seeds (Achiote): Color, Flavor, Bixin and How to Cook With Them
• Vinegar Powder: What It Is, How It’s Made and How to Use It
• Guajillo Powder: The Mexican Mirasol Chile, Dried and Ground
• Saffron: Origin, Grades, Adulteration and Uses of the Most Expensive Spice
• Poultry Seasoning: What’s in It, Where It Came From and How to Use It
• Fennel Seed: Flavor, Anethole, Uses and Where It Comes From
• Yellow Mustard Seeds: The Mildest Mustard, Its Chemistry and Its Uses
• Celtic Sea Salt: The Brand, the Gray Salt Behind It, and How to Use It
• Winter Spices: Seven Warm Spices for Cold-Weather Cooking, and What Each One Does
• Black Pepper Substitutes, Ranked by the Job Pepper Is Doing
• Black Lava Salt: Sea Salt Colored With Activated Charcoal, Not Lava
• Mahlab: The Cherry-Kernel Spice of Eastern Mediterranean Baking
• White Peppercorns: How They’re Made, How They Taste, and How to Use Them
• Soy Sauce Powder: How Brewed Soy Sauce Becomes a Dry Seasoning
• Hawaiian Sea Salt: Red Alaea, Black and White Salts, and What’s Actually in Them
• Bajan Seasoning: The Wet Herb, Onion and Pepper Paste of Barbados
• Panch Phoran Substitutes: Rebuild It From the Seeds You Have
• Spices and Herbs for Weight Loss: What the Human Evidence Actually Shows
• Moroccan Mint: The Spearmint Behind North Africa’s Mint Tea
• Ceylon Cinnamon: The Sri Lankan Bark, Its Grades, Flavor and Low Coumarin
• Coriander Seed: Flavor, Linalool, History and How to Use It
• Star Anise: Flavor, Anethole, Uses and the Japanese Star Anise Danger
• Habanero Powder: Very Hot, Fruity Capsicum chinense, Ground
• Mustard Powder: Where the Heat Comes From, How to Mix It and How to Use It
• Turmeric: Flavor, Uses, Health Evidence and Lead Safety
• Celery Flakes: Dried Celery, How to Use It and What to Check on the Label
• Black Salt (Kala Namak): The Kiln-Fired Indian Salt With an Eggy Smell
• Achiote Powder: Ground Annatto, Its Color, Flavor and Uses
• Sassafras: The Tree Behind Filé Powder, Root Beer and a 1960 Food Ban
• Asafoetida (Hing): Flavor, Chemistry, Uses and What’s in the Jar
• Sea Salt: What It Is, How It’s Made, and How It Compares to Table Salt
• Chile de Árbol Powder: A Hot, Slender Mexican Chile, Ground
• Cumin: Flavor, Chemistry, History and How to Use It
• Italian Herbs and Spices: Garlic, Basil, Oregano, Rosemary, Sage and the Rest
• The Best Spices for Steak: Salt, Pepper and the Rubs Worth Adding
• Gochugaru vs. Gochujang: Dry Korean Chile Against Fermented Chile Paste
• Paprika: Grades, Pimentón, Color and History
• Wasabi vs. Horseradish: Different Plants, the Same Heat Compound
• Chipotle Powder: Smoked Jalapeño, How It Is Made, Its Heat and Uses
• Fennel Pollen: What It Is, How It Tastes and How to Use It
• Loomi (Dried Lime): How It Is Made, How It Tastes and How to Cook With It
• Lampong Pepper: Sumatra’s Hot Black Pepper, Its Origin and Flavor
• Alligator Pepper: West Africa’s Name for Grains of Paradise
• Cubeb Pepper: The Tailed, Bitter Cousin of Black Pepper
• Mango Powder (Amchur): How It Is Made, How It Tastes and How to Use It
• Wasabi: The Real Rhizome, Its Heat, and Why Most “Wasabi” Is Horseradish
• Horseradish: The Root, Its Heat, and How to Keep the Kick
• Monosodium Glutamate (MSG): What It Is, How It Tastes and What Regulators Say
• Table Salt: What It Is, What’s Added to It, and Why It’s Iodized
• Vanilla: Species, Curing, Grades, Vanillin and What US Labels Mean
• Sansho Pepper: Japan’s Citrusy, Numbing Prickly Ash Spice
• Maldon Sea Salt: How the Pyramid Flakes Are Made and How to Use Them
• Tajín Seasoning: What’s in It, How It Tastes and How to Use It
• Sand Ginger (Kencur): What It Is, How It Tastes and How It’s Used
• Nutmeg: Flavor, Chemistry, the Banda Islands and Safe Use
• Worcestershire Powder: What’s in It, Where It Came From and How to Use It
• Good Spices for Turkey: The Herbs, Aromatics and Blends That Work, and When to Add Them
• Anise Seed Substitutes: Star Anise, Fennel and When Not to Swap
• Szechuan Pepper: The Numbing Spice, Its Species, Chemistry and Uses
• Black Pepper: Flavor, Piperine, History, Grades and Uses
• Cardamom: Flavor, Chemistry, Grades and How to Use It
• Fenugreek: Flavor, the Maple-Syrup Compound, Uses and Safety
• Poppy Seeds: Flavor, Uses, Opium Alkaloids and Where They Grow
• Caraway Seeds: Flavor, Carvone Chemistry, History and Uses
• Pink Pepper: The Cashew-Family Berry That Isn’t Pepper
• Cayenne Pepper: Heat, Flavor, Origin and How to Use It
• Ginger: Flavor, Pungent Compounds, Origin, Uses and Safety
• Garlic: Where It Comes From, Why It Bites, and How to Use and Store It
• Madras Curry Powder: What’s in It, How Hot It Is, and How to Use It
• Tellicherry Pepper: What the Name Means, How It’s Graded and How It Tastes
• Galangal: What It Is, How It Tastes and How It’s Used
• Alaea Salt: Hawaiian Red Salt, How It’s Made, and What You’re Buying
• Too Much Wasabi? How to Cool It Down, Fastest Fix First
• Anglesey Sea Salt (Halen Môn): How It Is Made, What It Contains and How to Use It
• Anardana Substitutes, Ranked by the Job the Sourness Is Doing
• Zedoary (White Turmeric): The Bitter Rhizome Europe Forgot
• Wattleseed: The Roasted Acacia Seed With a Coffee-and-Chocolate Aroma
• Pickling Salt: Why Canning Guides Call for It, and What It Replaces
• Grains of Paradise: West Africa’s Peppery Ginger-Family Seed
• Barberry: The Tart Berry of Persian Rice, and a Host of Wheat Stem Rust
• Cooking With Saffron: Steeping, Amounts, Timing and Classic Dishes
• The Best Spices for Curry: What Cumin, Mustard Seed, Coriander, Turmeric, Chile, Cardamom and Garam Masala Each Do
• Black Garlic: How It’s Made, What It Tastes Like and What the Research Shows
• Safflower Uses: Golden Rice, Soups, Stews and Arroz Caldo
• Kokum: The Sour Purple Rind of India’s Konkan Coast
• Cloves: Flavor, Eugenol, History and How to Use Them
• Chervil: The Anise-Scented Fines Herbe, Its Chemistry and Uses
• Ancho Powder: Ground Dried Poblano, Its Heat, Flavor and Uses
• Celery Powder: The Seasoning, and the Nitrate Source Behind “Uncured” Meats
• Borage: The Cucumber-Scented Herb, Its Uses and Its Alkaloid Problem
• Poultry Seasoning Substitutes: Your Own Sage Blend, Italian Seasoning and More
• Black Cardamom Substitutes: Replacing the Smoke and the Camphor
• Black Cardamom: The Smoky Himalayan Cardamom and How to Use It
• Nigella Seeds (Kalonji): Flavor, Thymoquinone, Uses and What the Research Shows
• Long Pepper: Flavor, Piperine, History and How It Is Used
• Onion Powder: What It Is, How It Tastes, and How Much Replaces an Onion
• Ají Amarillo Powder: Peru’s Yellow Chile, Its Heat, Flavor and Uses
• Mustard Powder Uses: Cheese Sauces, Dressings, Rubs and Homemade Mustard
• Cooking With Hyssop: A Bitter Herb for Rich Meats, Soups and Sweets
• Brown Mustard Seeds: The Seed Behind Dijon, Mustard Oil and Mustard Greens
• Sesame Seeds: Flavor, History, Uses, Nutrition and Allergen Rules
• Too Much Sage? How to Fix the Dish, and When It Matters
• Horseradish Powder: What It Is, How to Wake Up Its Heat, and How to Use It
• Onion Salt: What It Is, How Much Sodium It Carries, and How to Use It
• Cassia Buds: What They Are, How They Taste and How to Use Them
• Smoked Paprika: How Pimentón de la Vera Is Made, How Hot It Is, and How to Use It
• Green Peppercorns: How They’re Made, How They Taste and How to Use Them
• Rasam Powder: What’s in South India’s Peppery Soup Blend
• Cedar Berries: The American Junipers Sold Under a Cedar Name
• Korintje Cinnamon: Indonesian Cassia, Its Flavor, Uses and Coumarin
• Jalapeño Powder: Green and Red, How Hot It Is, and How to Use It
• Himalayan Salt: Where It Comes From, What’s in It, and What the Claims Are Worth
• Cassia Cinnamon: Species, Flavor, Coumarin and How It Is Used
• Smoked Sea Salt: Wood-Smoked vs. Smoke-Flavored, and How to Use It
• Timut Pepper: Nepal’s Linalool-Scented Sichuan Pepper and How to Use It