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 …
Tandoori masala and garam masala are both used in Indian cuisine and are both highly flavorful spice blends. They are two of the most widely known Indian spice combinations and are essential for many of the most popular Indian dishes. While they have some striking similarities, there are a few …
Lemon peel and lemon zest are both great ways to add the flavor of lemon to a dish. The lemon flavor and fragrance come from the oils in the skin, which includes the compound limonene responsible for much of the smell and taste. What is the difference in flavor between …
There are hundreds of different cinnamon varieties, but only a few are widely sold. And the most common of those are Cassia and Ceylon cinnamon. Cassia cinnamon is the type most commonly used in North America – popular because of its low cost. It is relatively inexpensive because it does …
Both celery seed and celery salt can provide your food with a concentrated celery flavor. In both cases, you will be able to get an intense burst of flavor but without the fibrous bulk of celery leaves and stalks. If you are trying to choose between these two spices, you …
Native Americans were the first to discover the means of making maple sugar. They boiled the sap of maple trees sap down to create a solid product that could last for long periods and that was easier to transport than sap or syrup. Maple sugar is a versatile sweetener that …
Cedar berries come from eastern red cedar trees (Juniperus virginiana) that can grow as tall as 50 feet. The juniper berries used for flavoring come from the Juniperus communis, which can be a sprawling shrub or a tree that can grow as tall as 52 feet. Both eastern red cedar …
Cilantro is a popular herb best known for its use in Mexican cooking. “Cilantro” is the Spanish word for coriander, and that name has been adopted in the United States largely due to the popularity of Mexican cuisine. In the U.S., “coriander” is used specifically for the plant’s seeds, which …