Olive oil and extra virgin olive oil are two well-known varieties of the same product. They consist of oil extracted from the olive fruit. If you plan to cook food from the Mediterranean and the Middle East, you may want …
Read moreOlive Oil Vs. Extra Virgin Olive Oil: SPICEography Showdown
Stone ground mustard consists of partially ground brown mustard seeds and may be made with wine instead of vinegar in the style of Dijon mustard. The coarse grind of the seeds and the wine factor into its unique mouthfeel and …
As its name indicates, stone ground mustard is made with mustard seeds that are ground using a stone. Specifically, a millstone is used to grind brown mustard seeds to produce stone-ground mustard. The use of the millstone to produce a …
Extra virgin olive oil is regarded as a kitchen staple by most professional chefs and serious home cooks. The reasons include the flavor and health benefits associated with this cooking oil. If you are out of extra virgin olive oil, …
Rice flour is milled from rice grains. Where and when it originated is not certain. Historians still have not uncovered the exact origin of rice and how it moved across Asia, but the oldest archeological proofs of its origin come …
Extra virgin olive oil is the term for unrefined olive oil with less than 1 percent oleic acid. There are many theories on the origin of olive oil, but the olive tree originated in the Middle East and spread from …
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
Spicy brown mustard and Dijon mustard are two popular mustard varieties renowned for their pungent heat. They are often recommended as hotter alternatives to American yellow mustard, but how do they differ? Are they interchangeable? The SPICEography Showdown below answers …
Read moreSpicy Brown Mustard Vs. Dijon: SPICEography Showdown