Pickling salt and kosher salt give your food a salty flavor. What’s more, they are both great options for a cleaner salt taste. Does this mean that they are exactly the same and that you can switch them out in dishes as you like? Not exactly. There are a few things that you will want […]
Cracked Black Pepper Vs. Ground Black Pepper: SPICEography Showdown
Cracked black pepper is a term for coarsely ground black pepper. Ground black pepper typically means pre-ground and refers to black pepper ground at the factory and packaged in small cans or shakers. Both come from the same dried drupe that we call peppercorns, so they start out with exactly the same properties. Though, as […]
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 […]
Tarragon Vs. Rosemary: SPICEography Showdown
Tarragon and rosemary are both very flavorful herbs with long histories in European cuisine. If you are a new cook with limited knowledge of classic herbs, see how they compare in the SPICEography Showdown below. How does tarragon differ from rosemary? One key difference between tarragon and rosemary has to do with the botanical family […]
Fresh Nutmeg Vs. Ground Nutmeg: SPICEography Showdown
Fresh nutmeg is nutmeg that you grind yourself from the whole seed of the nutmeg fruit. Pre-ground nutmeg is the same things but comes pre-ground and packaged. Both have the same source: the nutmeg tree. Each form of the spice has different characteristics that will affect how they work in your food. We will consider […]
Fennel Vs. Dill: SPICEography Showdown
Dill and fennel are culinary herbs from the Apiaceae family that have many applications. The fact that they belong to the same family may make them seem like excellent alternatives for each other or at least better ones than they are. The truth is dill and fennel have quite a few differences. Learn about them […]
Paprika Vs. Cayenne: SPICEography Showdown
Note: Below we compare the spice rack powders, not the fresh chili pepper version of cayenne. Paprika and cayenne are both dried and powdered chili peppers known for being bright red. Both spices are easy to find and relatively affordable, which is why they are staples in most serious cooks’ spice cabinets. Beyond their cosmetic […]
Sencha Vs. Matcha: SPICEography Showdown
Matcha and sencha are both forms of green tea. Not only do they both consist of the Camellia sinensis leaves from which all green tea comes, but both are also Japanese forms of it. Matcha and sencha have long histories of use in Japan that continue to this day. Along with their similarities, these teas […]
Moringa Powder Vs. Matcha: SPICEography Showdown
Moringa powder and matcha are both made up of powdered leaves, typically used to make tea. Widely considered to be superfoods, both offer significant nutritional value but they are not the same. Below is a look at the qualities that set them apart. How does moringa powder differ from matcha? Moringa powder and matcha come […]