Roasted peanut oil vs. peanut oil

Roasted Peanut Oil Vs. Peanut Oil: SPICEography Showdown

Roasted peanut oil and peanut oil are two versions of the same oil with different characteristics. In the SPICEography Showdown below, we will go into those characteristics and how these oils are used. How does roasted peanut oil differ from peanut oil? Roasted Peanut oil is processed differently from refined …

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Cooking with avocado oil

Cooking With Avocado Oil: The Dos And Don’ts

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 years. Avocado oil has a mostly neutral flavor profile that …

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Garlic: The Working-Class Seasoning

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 the area. Traders passed through to and from the Levant, …

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agave nectar vs simple syrup

Agave Nectar Vs. Simple Syrup: SPICEography Showdown

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 sources. Agave nectar is made from the sap of an …

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Molasses Vs. Maple Syrup

Molasses Vs. Maple Syrup: SPICEography Showdown

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 does molasses differ from maple syrup? Molasses and maple syrup …

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Brown Mustard Seeds

Brown Mustard Seeds: Mustard With A Little Heat

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 have originated somewhere in Central Asia. Brown mustard seeds have …

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Wattleseed: An Indigenous Australian Spice

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 most likely in use for far longer. The flower of …

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Yellow Mustard Seeds

Yellow Mustard Seeds: The Mildest 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 was also one of Europe’s main seasonings before the advent …

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