Wasabi is a pungent member of the Brassicaceae family. It is related to both mustard and horseradish. Like horseradish, it is hot and can deliver an uncomfortable level of spiciness if you use too much of it. Symptoms of excessive wasabi consumption include a watery nose and a stinging sensation in the sinuses. Wasabi’s spiciness […]
Prepared Horseradish Vs. Horseradish Sauce: SPICEography Showdown
Horseradish is usually sold in one of two forms: pickled or creamed. The pickled rhizome is usually labeled as prepared horseradish; the creamed version is usually sold as horseradish sauce. Both of these condiments share a similar flavor profile but are far from identical. How do they compare? Are they interchangeable? These and other questions […]
Cooking With Wasabi: The Dos And Don’ts
If you are going to purchase and use wasabi, remember that there are two varieties: The imitation wasabi that you see in the West and the true wasabi rhizome used in Japan. The wasabi rhizome may be grated and used but that is rare outside of Japan. It is very difficult to grow, which makes […]
English Thyme Vs. French Thyme: SPICEography Showdown
Thyme varieties number into the dozens with English and French thyme being two of the best-known ones. Both the English and French varieties of Thymus vulgaris have their origins in the Mediterranean and possess similar flavor profiles; however, they also have some notable differences. We will look at some of what makes them distinctive herbs […]
How To Store Saffron For The Best Flavor
Saffron is the world’s costliest spice, which means that it is especially important that you store it properly. It represents a more significant investment when compared to other spices and your method of storing it protects that investment. Saffron has a moderately long shelf life when compared to other spices — two or more years […]
Lemon Basil Vs. Basil: SPICEography Showdown
Lemon basil and basil belong to a single family as their names suggest, but they are not identical. If you want to use either or both of them appropriately, you should be mindful of their characteristics. While there are recipes that may benefit from either herb, many should only be made with one. Learn more […]
Celtic Sea Salt Vs. Table Salt: SPICEography Showdown
Celtic sea salt and table salt are found in many kitchens and serve the same fundamental purpose of adding flavor to food. Even though they both have salt in the name, they differ dramatically and should you can use each of them differently. We compare them in the SPICEography Showdown below. How does Celtic sea […]
What’s A Good Gomasio Substitute?
Gomasio is a simple condiment that typically consists of ground sesame seeds mixed with salt. Variations can include seaweed, but it does not get more complicated than that in most cases. Gomasio is most commonly associated with the macrobiotic diet; however, you can use it in any applications where you want a light umami flavor […]
Dried Basil Vs. Fresh: SPICEography Showdown
Fresh basil and dried basil are two forms of the same herb but that does not mean that you can use both of them in the same ways. Making the right decisions with these herbs requires that you know how each of them works. If you are trying to decide between them or are just […]
What’s A Good Pasilla Powder Substitute?
Pasilla chili peppers have one big drawback, which is that they are not easy to find in brick and mortar retailers outside of Mexico. You will need their fruity and woodsy flavors if you want to make classic dishes like Oaxacan mole. If you need some right away and don’t have time to wait for […]
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