Skip to content

SPICEography

  • Spice List
  • Substitutes
  • Showdowns
  • Fixes
  • Blog
  • Shop Fiery Spices

Spices

Cooking With Avocado Oil: The Dos And Don’ts

Cooking with avocado oil

Avocado oil is made from the avocado fruit, which is widely prized for its health benefits. One of the few cooking oils not extracted from seeds, avocado oil is a versatile and healthy oil that has become trendy in recent …

Read moreCooking With Avocado Oil: The Dos And Don’ts

Categories Spices

Garlic: The Working-Class Seasoning

Garlic

Garlic is said to have originated in Central Asia. The land around the Tien Shan mountains is called the Garlic Crescent because historians believe it is where the famous seasoning originated. Famous trading routes like the Silk Road went through …

Read moreGarlic: The Working-Class Seasoning

Categories Spices

Agave Nectar Vs. Simple Syrup: SPICEography Showdown

agave nectar vs simple syrup

Agave nectar and simple syrup show up in many cocktail recipes. Are they interchangeable? It depends. Let’s compare them in this SPICEography Showdown. How does agave nectar differ from simple syrup? Agave nectar and simple syrup come from very different …

Read moreAgave Nectar Vs. Simple Syrup: SPICEography Showdown

Categories Spices

Molasses Vs. Maple Syrup: SPICEography Showdown

Molasses Vs. Maple Syrup

Molasses and maple syrup are two traditional sweeteners with long histories in North America. Both offer different properties in addition to sweetness. Let’s look at what they have in common and what sets them apart in this SPICEography Showdown. How …

Read moreMolasses Vs. Maple Syrup: SPICEography Showdown

Categories Spices

Brown Mustard Seeds: Mustard With A Little Heat

Brown Mustard Seeds

Brown mustard seeds are seeds from one of the three main types of mustard plants. The other two types are Brassica nigra (black mustard) and Brassica alba (white or yellow mustard). The brown mustard plant (Brassica juncea) is believed to …

Read moreBrown Mustard Seeds: Mustard With A Little Heat

Categories Spices

Wattleseed: An Indigenous Australian Spice

Wattleseed

Wattleseeds are seeds of acacia trees that are native to Australia. They have played a key role in the indigenous Australian diet for millennia. Some historians say they have been doing it for more than 4,000 years though they were …

Read moreWattleseed: An Indigenous Australian Spice

Categories Spices

Yellow Mustard Seeds: The Mildest Mustard Seeds

Yellow Mustard Seeds

Yellow mustard seeds — like all mustard seeds — have roots going back more than 5,000 years. They come from various parts of the world, including Asia, Europe, and parts of the Mediterranean. They are a Northern Hemisphere spice that …

Read moreYellow Mustard Seeds: The Mildest Mustard Seeds

Categories Spices

Blackstrap Molasses Vs. Molasses: SPICEography Showdown

Blackstrap Molasses Vs. Molasses

Blackstrap molasses is one of the varieties of molasses and shares many qualities with the other types but has significant differences. You will need to understand the similarities and differences when deciding which kind of molasses you need. The SPICEography …

Read moreBlackstrap Molasses Vs. Molasses: SPICEography Showdown

Categories Spices
Post navigation
Older posts
Page1 Page2 … Page30 Next →

Spicy food fan?

Visit our sister site PepperScale. Discover 500+ spicy recipes and hundreds of pepper profiles, comparisons, cooking tips + more.

Go now

Recent Posts

  • Light Olive Oil Vs. Extra Virgin: SPICEography Showdown
  • Margarine Vs. Olive Oil: SPICEography Showdown
  • What’s A Good Light Olive Oil Substitute?
  • Light Olive Oil: A Versatile, Low-Key Olive Oil
  • What’s A Good Béarnaise Sauce Substitute?
  • Privacy Policy
  • Nutrition Disclaimer
  • Earnings Disclaimer
  • Contact
© 2021 Cindermint, LLC
  • Spice List
  • Substitutes
  • Showdowns
  • Fixes
  • Blog
  • Shop Fiery Spices