Poultry seasoning is most often used to make Thanksgiving turkey, but it consists of versatile herbs that get used in many applications. When you need a poultry seasoning substitute, try one of the options below. Your best bet: Make your own poultry seasoning Like many spice blends, there is no single authoritative recipe for poultry […]
Delicious Safflower Uses From Around The World
Safflower is cultivated mostly for its seeds, which are used to make safflower oil; however, the petals are useful as well. You can use them as a spice and as a food coloring. Consider the following uses for safflower: As a saffron substitute or enhancer Safflower is a popular replacement for saffron; in fact, it […]
Poultry Seasoning: A Blend Made For Turkey
Poultry seasoning is a herb and spice blend that most Americans know for its association with Thanksgiving turkey. The most likely source of this seasoning mix is Boston area entrepreneur William G. Bell. Bell developed seasoning blends for pork and sausage but his main claim to fame is the poultry seasoning blend that bears his […]
Tarragon Vs. Rosemary: SPICEography Showdown
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 […]