Ginger and galangal are two Asian rhizomes that belong to the same family. Both provide flavors that are essential for making numerous Eastern and Western dishes. They are similar in a few ways, but very different in others. In this …
Maca and ginseng are roots with adaptogenic properties. An adaptogen is an herbal medicine that is believed to normalize the body by helping it to adapt to stress. Both are commonly dried, powdered and marketed as supplements. Because they are …
Elderberry and pokeberry have both been used for much of human history. They are valuable because of their health benefits and other properties. The two are sometimes mistaken for each other, but — as we will see — they are …
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 …