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 […]
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 […]
Catmint Vs. Catnip: SPICEography Showdown
Catmint and catnip both belong to the Lamiaceae family and have quite a few things in common as evidenced by the cat prefix that they share. The two names are also commonly confused as many people believe that they refer to a single herb. That said, catmint and catnip are two quite different herbs that […]
Italian Parsley Vs. Curly Parsley: SPICEography Showdown
Italian parsley and curly parsley have been the quintessential garnishing herbs in Western cuisine. There was a time not too long ago when a chopped parsley garnish seemed essential for fine dining dishes. These days, most cooks agree that garnishes should do more than make your dish pretty. When it comes to the two parsleys, […]
Arugula Vs. Spinach: SPICEography Showdown
Arugula and spinach are two healthy and versatile greens that you can use raw or cooked. While they have similarities, it is best not to swap them out in a recipe without learning more about their characteristics. Learn more about how arugula compares to spinach in the SPICEography Showdown below.
Dandelion Root Vs. Milk Thistle: SPICEography Showdown
Milk thistle and dandelion root both have a long history of being used as medicine and for food. Although they both have strong reputations for improving the health of the liver, they are very different herbs. If you are facing a choice between one or the other, read the following milk thistle vs. dandelion root […]
Dandelion Root Vs. Leaf: SPICEography Showdown
Dandelions are a flowering plant from Europe that might be better known to most people as a weed. What might be surprising to some is that the plant is valuable as both a vegetable and for its health benefits. You can eat all parts of the dandelion plant, including the root and the leaves. While […]
Garlic Chives Vs. Chives: SPICEography Showdown
Garlic chives and chives both belong to the same family. These two Alliums share some visual similarities and are used only in savory dishes. Beyond that, they have some considerable differences despite the fact they both have chives in their name. If you want to know more about how these herbs stack up against each […]
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