Fennel seeds and cumin are two highly flavored spices with enough applications that every cook should make an effort to keep them on hand. While they do have a few things in common, it is important to recognize their differences if you are thinking about using one of them or about using one as an emergency replacement for the other. Below we look at the ways in which the flavors of these two spices are different as well as whether they can be used interchangeably.
SPICEography Showdown
Fleur de Sel Vs. Sea Salt: SPICEography Showdown
Salt is the most important seasoning and has been used all over the world, throughout human history. Every culture uses salt since it is an essential nutrient along with being the most important flavor enhancer in existence. Sea salt is one of the many varieties of salt used in cooking and is typically collected from seawater that has been evaporated to leave salt crystals behind. The difference between sea salts has mostly to do with the location from which each type of salt is harvested and methods used to harvest it. Both fleur de sel and other types of sea salt like Maldon sea salt and more heavily refined sea salt come from seawater as opposed to table salt, which is mined.
In order to determine which is best for your purposes, you will need to look at their differences and the best ways to use them. Let’s break it down in our SPICEography Showdown – fleur de sel vs. sea salt.
Fennel Seed Vs. Anise Seed: SPICEography Showdown
Fennel seeds and anise seeds are two very similar spices that many cooks use interchangeably, especially in Italian and Indian cooking. They are similar enough to be confused with each other—some cooks refer to fennel seeds as anise and vice versa. If you are going to make certain classic European dishes (especially Italian dishes), you are going to need one or the other. To make an informed decision, you need to know how they differ and where you can make substitutions. We cover those things in this edition of SPICEography Showdown – fennel seed vs. anise seed.
Confectioners’ Sugar Vs. Powdered Sugar: SPICEography Showdown
In some contexts, the term powdered sugar is used to indicate all forms of refined sugar that have been ground or powdered. In other words, it encompasses any sugar with a fine grain including confectioners’ sugar. Confectioners’ sugar is a powdered sugar though not all powdered sugar is confectioners’ sugar.
In other cases, confectioners’ sugar may refer to a specific fineness, or the extent to which the sugar has been ground. The fineness of sugar is denoted by a number between 3 and 10 followed by an X. The higher the number, the finer the grind. Confectioners’ sugar is 10x sugar. Note that not all packages of sugar will have the fineness of the grind indicated on the label. Let’s review more of the similarities and differences between confectioners’ sugar and powdered sugar in another SPICEography Showdown.
Tapioca Starch Vs. Corn Starch: SPICEography Showdown
Both tapioca starch and corn starch are great options whether you are looking for a thickener or are on a gluten-free diet and need a wheat flour substitute. Both are also effective thickeners in large part because their flavors are neutral, which means that they work without affecting the flavors in your dish. While their function is similar, they do have some differences. If you are trying to decide which one to use, consider the factors below.
Arrowroot Vs. Corn Starch: SPICEography Showdown
Arrowroot is made a from a tuber that was first used by the Caribbean Arawak people. It is an effective thickener as well as a useful alternative to wheat flour in biscuits, cakes and various baked goods. Corn starch is made from the corn kernel’s endosperm and was originally considered inedible, but later became popular as a culinary thickener. How do these two starches compare to each other? What are their benefits and drawbacks? Below, we compare corn starch and arrowroot in another SPICEography Showdown.
Potato Starch Vs. Corn Starch: SPICEography Showdown
Potato starch and corn starch are both effective for thickening and for use in baked goods. You will be able to use either one in most recipes and wind up with very similar results. That said, there are some differences between the two as each of them is better for some applications than for others.
If you are choosing between the two, there are a few important questions to consider. Let’s review in another SPICEography Showdown: potato starch vs. corn starch.
Granulated Garlic Vs. Garlic Powder: SPICEography Showdown
Garlic is a popular seasoning in every major food culture and most of the minor ones as well. This relative of the onion offers a pungent, savory flavor that works well in everything from stews to pickles. Garlic powder and granulated garlic are two forms of this spice that offer …