Mustard powder has other names like dry mustard and ground mustard. It is mustard seeds that have been ground to a fine powder. Mustard comes from the same family as horseradish and it is the compounds common to both spices that give them their heat. There are few savory foods that don’t go well with the […]
Cooking With Chamomile: The Dos And Don’ts
Chamomile is famous for its mild sedative properties and light apple-like fragrance and flavor. It belongs to the daisy family and humans have been using it since ancient times. While the plants come from Europe, you will also find them throughout the New World. Chamomile is relatively easy to prepare and versatile once you understand […]
Maple Syrup Vs. Sugar: SPICEography Showdown
Maple syrup and sugar are two sweeteners with very different characteristics that go beyond the obvious fact that one is liquid and the other granular. Is one sweeter? Can they substitute one for the other? We break it all down in another SPICEography Showdown. Note: It is important to make the distinction that maple syrup […]
Five Fast And Fiery Cayenne Pepper Uses
Cayenne pepper powder consists of dried and ground cayenne chilies. It delivers a bright red color along with moderate heat (30,000 to 50,000 Scoville heat units). But among the typical spices on the common spice rack, cayenne is easily the spiciest you’ll find. The heat scares many off, but cayenne pepper can be very versatile […]
Cooking With Hyssop: The Dos And Don’ts
Hyssop is a herb frequently mentioned in the Bible and that is used throughout the Middle East. It is used elsewhere in the world as well. European liqueurs like absinthe and chartreuse depend on hyssop to provide up substantial parts of their flavor profiles. Hyssop can also be tricky to use. Consider the following dos […]
Seven Delectable Chicory Uses
Chicory comes in many forms, consider the fact that frisée and radicchio are both considered chicories. Belgian endive is another chicory and is arguably the most common version. Chicory is versatile and both the leaves and the root are useful. Consider the following seriously delectable chicory uses – using all aspects of the herb. Make […]
Jaggery Vs. Brown Sugar: SPICEography Showdown
Jaggery and brown sugar both provide a sweet flavor and can have a similar color, but does that mean that they are the same thing or that they are interchangeable? It’s complicated. Let’s look at how they compare in this SPICEography Showdown. How does jaggery differ from brown sugar? Manufacturers use a different process for […]
Dutch Process Cocoa Vs. Cocoa Powder: SPICEography Showdown
Dutch process cocoa powder and regular cocoa powder are both versions of the same thing: cocoa beans that have been ground after being fermented and roasted. The two have a lot in common and are among the most popular ways to get the chocolate flavor in everything from desserts to Mexican mole. Despite having a […]
Nine Delightfully Tasty Fennel Pollen Uses
Not too long ago, fennel pollen was a secret spice known only to a few Tuscan cooks. Today, it is a popular ingredient having been made famous by celebrity chefs and a generation of foodies who are not afraid to experiment with new ingredients. Along with being nutrient dense, fennel pollen offers a concentrated flavor. […]
Muscovado Sugar Vs. Brown Sugar: SPICEography Showdown
Muscovado and brown sugar are two versions of the same thing. Technically, you refer to both as brown sugar based on color alone but there’s more to these two sugars than just their color. While both will provide you with sweetness, they are not exactly the same. Let’s find out about them in the SPICEography Showdown […]