Tarragon and rosemary are both very flavorful herbs with long histories in European cuisine. If you are a new cook with limited knowledge of classic herbs, see how they compare in the SPICEography Showdown below. How does tarragon differ from rosemary? One key difference between tarragon and rosemary has to do with the botanical family […]
Fresh Nutmeg Vs. Ground Nutmeg: SPICEography Showdown
Fresh nutmeg is nutmeg that you grind yourself from the whole seed of the nutmeg fruit. Pre-ground nutmeg is the same things but comes pre-ground and packaged. Both have the same source: the nutmeg tree. Each form of the spice has different characteristics that will affect how they work in your food. We will consider […]
10 Classic European Chervil Uses
Chervil looks a little like flat leaf Italian parsley combined with cilantro. It has the same frilly leaves that can be either flat or tightly curled. The big difference is that chervil leaves are smaller and thinner than those of cilantro and parsley. You will see chervil used a lot in French cuisine; it has a licorice flavor profile […]
Too Much Rosemary? How To Fix Your Dish
Rosemary is one of those herbs that can improve a dish when you use it in moderation but may ruin it if you use too much. Overuse of rosemary results in a bitter flavor and a perfumy aroma that may remind you of cleaning products. As with most other culinary excesses, there are several ways […]
Five Flavorful Lemongrass Uses
Lemongrass is an herb in the citronella family that has a strong citrus flavor profile and a coarse, fibrous texture. It is a versatile herb once you understand how to use its flavors. Note that lemongrass is one of those herbs that you will need to understand to be able to use it effectively; however, […]
Fennel Vs. Dill: SPICEography Showdown
Dill and fennel are culinary herbs from the Apiaceae family that have many applications. The fact that they belong to the same family may make them seem like excellent alternatives for each other or at least better ones than they are. The truth is dill and fennel have quite a few differences. Learn about them […]
Paprika Vs. Cayenne: SPICEography Showdown
Note: Below we compare the spice rack powders, not the fresh chili pepper version of cayenne. Paprika and cayenne are both dried and powdered chili peppers known for being bright red. Both spices are easy to find and relatively affordable, which is why they are staples in most serious cooks’ spice cabinets. Beyond their cosmetic […]
Bell Pepper Powder: A Sweeter Chili Powder
Bell pepper powder is made from dried, finely ground bell peppers. Bell peppers come from South and Central America like all other chili peppers. They were first called bell peppers by Lionel Wafer in 1699. Lionel Wafer was a ship’s surgeon and privateer who wrote about his voyages in the New World. Bell peppers were […]
Seven Traditional (And Tasty) Saffron Uses
Saffron is not just the world’s most expensive spice, it is the world’s most expensive food. The high cost stems from how much work it takes to harvest it. Saffron threads are the stamens of the crocus flower. Cooks prize them for their earthy, nutty flavor and bright yellow color. To get the most from […]
Sencha Vs. Matcha: SPICEography Showdown
Matcha and sencha are both forms of green tea. Not only do they both consist of the Camellia sinensis leaves from which all green tea comes, but both are also Japanese forms of it. Matcha and sencha have long histories of use in Japan that continue to this day. Along with their similarities, these teas […]