Beet powder consists of beetroot that has been dried and ground to a powder. Beet powder has a longer shelf life and is easier to consume when compared to fresh beets or beet juice. Beets belong to the same family as the grain amaranth. Beets were first domesticated in Italy. Hybrids were cultivated using wild […]
What Are Good Spices For Corn On The Cob?
Corn on the cob is not known for being an exceptionally flavorful food. Instead, it offers up a mild flavor that is suitable as a blank canvas for a range of seasonings. Below are some additions that you can use to give your corn on the cob a burst of flavor.
Cooking With Chia Seeds: The Do’s And Don’ts
Chia seeds have been cultivated and consumed for millennia in Central America. They have only recently become trendy in the U.S. with many recognizing this ingredient’s tremendous nutritional value. Like most ingredients, chia seeds require you to use them properly to get the greatest benefits. Let’s review some of the most important dos and don’ts […]
What’s A Good Horseradish Substitute?
Horseradish is a pungent root that is a popular condiment on its own or you can use it to make the horseradish sauce that is often served with British roast beef. If you happen to run out of it and need some more before your next trip to the grocery store, there are quite a […]
What’s A Good Wasabi Substitute?
Wasabi is the quintessential Japanese spice and is necessary if you decide to make your own homemade sashimi or wasabi peas. The problem is that real wasabi is hard to find and when you can find it, it tends to be expensive. That’s where wasabi substitutes come in. With the right alternatives, you can get […]
Wasabi Vs. Horseradish: SPICEography Showdown
Wasabi and horseradish are often recommended as substitutes for each other and you may already be aware that wasabi is sometimes referred to as Japanese horseradish. Does this mean that they are the same thing? No, it does not. In fact, they have some differences that you should understand before choosing one over the other. […]
Wasabi: A Truly Japanese Spice
Wasabi is a Japanese root that belongs to the same family as horseradish, cabbage, and mustard. It has been an important ingredient in Japanese cuisine for centuries. Wasabi is also known as Japanese horseradish; its Latin name is Wasabia japonica. The Honzo Waymo is Japan’s oldest botanical dictionary. It is believed to have been compiled […]
Horseradish: For More Than Just Cocktail Sauce
Horseradish was being used by the Egyptians in 1500 BCE. It would later be used by the Greeks as well. They used it topically and it also had a reputation as an aphrodisiac. It would be among the bitter herbs consumed during Passover by the Jews and they used it as a medicine as well. […]
What’s A Good MSG Substitute?
Some people consider the concept of umami to be exotic and/or pretentious. This may be because they do not realize that it is both familiar and a flavor that most cooks actively try to develop in their dishes. It is the meaty, rich flavor that makes savory foods delicious. If you want to increase the […]
Garlic Vs. Ginger: SPICEography Showdown
Garlic and ginger show up together in quite a few Asian recipes, which may lead those who are unfamiliar with these seasonings to confuse them or to believe that they are related. Garlic and ginger are known for bringing assertive, complex flavors to food and are widely available all over the world. That said, they […]
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