The distinction between cassava flour and tapioca starch is confusing for many people. A look around the Internet will show you several websites making the incorrect claim that they are the same product. While they both come from the same plant and have many properties in common, they are different products with different applications. If you […]
Lotus Root: A Crunchy Aquatic Rhizome
Lotus root comes from the lotus plant, which grows in ponds and marshes and can come from a number of closely related species including Nelumbium nucifera and Nelumbium speciosum. Lotus plants belong to the water lily family and are usually harvested in the late autumn and early winter. Lotus root has been a part of […]
Salsify: A Forgotten Root Vegetable
Often classified as a forgotten vegetable, wild salsify belongs to the dandelion family and comes from the Mediterranean region. Both the Ancient Greeks and the Romans gathered wild salsify. This pale root vegetable is one of two vegetables called salsify. Another similar but distantly related vegetable — scorzonera — is sometimes referred to as black […]
What’s A Good Anardana Substitute?
Anardana consists of dried pomegranate seeds and is excellent for bringing a tart flavor to dishes. This spice is most often used in the Middle East and India so you may see it listed among the ingredients in recipes from those regions. Anardana is not the easiest spice to find if you live in the […]
Gochugaru Vs. Gochujang: SPICEography Showdown
Gochugaru and gochujang are two ingredients you should get if you plan to make authentic-tasting Korean food. They are staples in Korean kitchens and lend their flavors to some of the most popular dishes. Both are great for adding heat but there is much more to each of them. If you plan on using one […]
Dried Coriander Vs. Fresh: SPICEography Showdown
The coriander comes from the plant that most Americans know as cilantro. British people call the same plant coriander. Both the seed and the plant have the same name. An article about dried vs fresh coriander for an entirely British audience would be about dried vs. fresh cilantro. But what about the seeds? Most cooks […]
Anardana: The Pomegranate Spice
Anardana refers to the dried and ground seeds of the pomegranate. The name anardana is a Persian portmanteau. Anar translates to pomegranate and dana means seed. Anardana goes by different names depending on where in India you find it. Indians who speak Hindi, Punjabi, and Urdu all refer to dried and ground pomegranate seeds and […]
Old Bay Vs. Creole Seasoning: SPICEography Showdown
When it comes to American spice blends, it is difficult to find any that have become more ingrained in the nation’s food culture than Old Bay seasoning and Creole seasoning. Despite being from very different parts of the US, these blends have a lot in common. The question that many cooks might have is how […]
Sow Thistle Vs. Dandelion: SPICEography Showdown
Sow thistle and dandelion are close enough relatives that they are often mistaken for each other. The fact that they look alike and have some nutritional properties in common may lead you to believe that the two herbs are interchangeable. They can be used in some of the same applications, but not always. If you […]
What’s A Good Burdock Root Substitute?
Burdock root is a root vegetable used mostly in dishes from Japan and Taiwan. 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 with one of the burdock root substitutes below.
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