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 […]

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 […]

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 […]

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 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 […]

Iodized salt and non-iodized salt are the two primary options you have when it comes to the world’s most popular seasoning. Not only are both of them essential to enhancing the flavors in savory foods, but they are also crucial for nutrition. There is a lot written on the supposed benefits of one over the […]

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 […]

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 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 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 […]