Horseradish is usually sold in one of two forms: pickled or creamed. The pickled rhizome is usually labeled as prepared horseradish; the creamed version is usually sold as horseradish sauce. Both of these condiments share a similar flavor profile but are far from identical. How do they compare? Are they interchangeable? These and other questions […]
English Thyme Vs. French Thyme: SPICEography Showdown
Thyme varieties number into the dozens with English and French thyme being two of the best-known ones. Both the English and French varieties of Thymus vulgaris have their origins in the Mediterranean and possess similar flavor profiles; however, they also have some notable differences. We will look at some of what makes them distinctive herbs […]
Lemon Basil Vs. Basil: SPICEography Showdown
Lemon basil and basil belong to a single family as their names suggest, but they are not identical. If you want to use either or both of them appropriately, you should be mindful of their characteristics. While there are recipes that may benefit from either herb, many should only be made with one. Learn more […]
Celtic Sea Salt Vs. Table Salt: SPICEography Showdown
Celtic sea salt and table salt are found in many kitchens and serve the same fundamental purpose of adding flavor to food. Even though they both have salt in the name, they differ dramatically and should you can use each of them differently. We compare them in the SPICEography Showdown below. How does Celtic sea […]
Dried Basil Vs. Fresh: SPICEography Showdown
Fresh basil and dried basil are two forms of the same herb but that does not mean that you can use both of them in the same ways. Making the right decisions with these herbs requires that you know how each of them works. If you are trying to decide between them or are just […]
Celtic Salt Vs. Himalayan Salt: SPICEography Showdown
Pink Himalayan salt and Celtic sea salt both serve the same basic purpose as seasonings but they also have different properties and qualities. They come from different parts of the world and will each bring different things to your food. If you are trying to decide between these two salts, the SPICEography Showdown below can […]
Mace Vs. Nutmeg: SPICEography Showdown
Mace and nutmeg come from the same tree, the nutmeg tree. This tree is native to the Banda Islands but you will also find it heavily cultivated in the Caribbean including on the islands Grenada and Jamaica. The fruits of the nutmeg tree have a hard pit in the middle that is the nutmeg. On […]
Cassava Flour Vs. Tapioca Starch: SPICEography Showdown
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 […]
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 […]
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 […]
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