Fresh Wasabi Vs. Wasabi Paste: SPICEography Showdown

Fresh wasabi and wasabi paste are two versions of what some see as the same thing. They are ingredients that will be familiar to lovers of Japanese food and sushi in particular. Fresh wasabi and wasabi paste are meant to provide the same flavor profile, but this SPICEography Showdown will …

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kimchi vs sauerkraut

Kimchi Vs. Sauerkraut: SPICEography Showdown

Kimchi and sauerkraut are fermented cabbage dishes with long histories and which are highly versatile. The fermentation process for both works the same: lactic acid bacteria cause the sugar within cabbage leaves to ferment. The result is that the traditional versions of both share a sour flavor and are highly …

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Duck Sauce Vs. Sweet and Sour Sauce: SPICEography Showdown

Duck sauce and sweet and sour sauce could be considered versions of the same condiment. Low-quality commercial versions may be indistinct enough to be almost identical, but these Chinese American sauces differ significantly when properly made. The SPICEography Showdown below looks at how they compare to each other. How does …

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Creole mustard substitute

What’s A Good Creole Mustard Substitute?

Creole mustard is the classic New Orleans condiment that you will see used on po’boy sandwiches and other foods associated with the Big Easy. For many people, it is an essential ingredient, but it’s not as difficult to replace as you might think. Here are some of the best Creole …

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Creole mustard

Creole Mustard: History, Flavor, Benefits, Uses

Creole mustard originated in New Orleans, Louisiana. Mustard was introduced to New Orleans by a German named Wolff, according to Emile Zatarain. In an interview, Zatarain said that Wolff used to sell his mustard door to door. Zatarain further states that the first mass-produced Creole mustard was branded Ginard or …

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cooking with coconut oil

Cooking With Coconut Oil: The Dos and Don’ts

Coconut oil is a popular alternative cooking oil and is a great option for frying and baking as long as you use it correctly. Below are some dos and don’ts of how to cook with coconut oil. Do chill or freeze coconut oil in an ice cube tray. Coconut oil …

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tartar sauce vs. cream of tartar

Tartar Sauce Vs. Cream Of Tartar: SPICEography Showdown

Tartar sauce and cream of tartar are two items that every serious home cook should keep on hand. They are important items in that each serves its specific purpose well. The word tartar in both tartar sauce and cream of tartar might understandably lead an inexperienced cook to believe that …

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Kimchi Substitute

What’s A Good Kimchi Substitute?

Kimchi is an ancient Korean side dish and condiment that is arguably the most important element of Korean cuisine. It has a complex flavor and strong aroma that it gets from its pungent seasonings. The most popular kimchi recipes include salted seafood and chili peppers. If you are cooking Korean …

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