Ground cloves and whole cloves obviously have a lot in common. Whole cloves are the dried buds of the Syzygium aromaticum plant before they are powdered. They have the same flavor profile, but the act of grinding the buds to …
Read moreGround Cloves Vs. Whole Cloves: SPICEography Showdown
Dill is popular both as a fresh herb and when dried. You will find it in recipes from Eastern Europe as well as in a few classic American dishes. It is one of those rare ingredients that enhances a dish’s …
Elderberry and elderflower both come from the same plant and have many of the same nutritional benefits, but they don’t have the same compounds and are not used in the same ways. If you want to know how to use …
Blue cohosh and black cohosh sound like they should be related because they share the cohosh name. To make matters even more confusing, the two herbs are used mostly for treating gynecological issues — sometimes together — which makes it …
Read moreBlue Cohosh Vs. Black Cohosh: SPICEography Showdown
Both cinnamon and nutmeg are pantry staples in much of the world and are essential for a large number of savory and sweet preparations. Despite being familiar to most cooks and bakers, there are a lot of factors to consider …
Witch hazel and aloe are both alike in that their primary use is for treating skin conditions. Their culinary applications are not well-known except by herbalists. Both plants come with some serious health warnings, which means that you will need …
Spirulina and moringa are both known for their extensive array of health benefits. They are so nutritious that many people deem them superfoods. Processed spirulina and moringa powder also look alike in that they are both green powders. Beyond those …
Echinacea is an herb in the Asteraceae family with a reputation as a medicine that goes back centuries. It is American in origin and was widely used by Native American tribes in the Great Plains for treating numerous ailments. The …