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Make Your Own Vanilla Extract for Less Money (and Bigger Flavor) Is Your Cinnamon Real? Ah, cinnamon! I sprinkle it into my morning coffee, whip it into delicious homemade ice cream, and even stir it into savory Indian dishes at dinner time. A lot of folks have made a hubbub about whether or not your cinnamon is real. Their claim is that Ceylon cinnamon is the only true cinnamon, and that Cassia (or Saigon) cinnamon is fake. They are missing the point. That said, I do believe there’s such a thing as “fake” cinnamon, and it can impact not only your measure of culinary delight, but also your health. The differences between Ceylon & Cassia cinnamon Before I go into describing what I call “fake” cinnamon, let’s bust a myth wide open. There are no dramatic nutritional differences between the two cinnamons. Cassia does contain more coumarin, which is a naturally-occurring anti-coagulant (i.e. blood thinner). So, for those of us who are just using cinnamon as a spice, this nutritional difference is moot.

So what makes a cinnamon fake? The bark comes from an unknown source. Shhh. Hungry Ghost. Adzhika, Hot Pepper Relish with Walnuts, Sage and Many Other Spices recipe on Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up ♥ 20  Save ▴ If you like it, save it!

Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: Adzhika is an exciting, delicious spicy and complex condiment and marinade. Serve this with fresh melon slices as a show stopping appetizer at your next outdoor party and everyone will be talking about it. (less)Author Notes: Adzhika is an exciting, delicious spicy and complex condiment and marinade. Serves a crowd This recipe was entered in the contest for Your Best Edible Gift This recipe was entered in the contest for Your Best Spicy Recipe This recipe was entered in the contest for Your Best Walnuts & Sage  Share this Recipe  Tweet this Recipe. Hungry Ghost. The Spice Series: Allspice - The Homestead Garden | The Homestead Garden. This is a continuation of my Spice Series. Welcome to my information on Allspice! Illustration by Christy Beckwith **Allspice is an excellent name for a spice that seems to resemble the taste and aroma of many other spices.

When put in a blind sniff test, allspice has been mistakenly identified as nutmeg, cinnamon, black pepper, and cloves. **This small evergreen is very unique for growing conditions: it is very partial to sandy Jamaican soil and does not grow well anywhere else but Jamaica, though many spice companies try, and their results are always inferior products. **This article includes information on the medicinal benefits and culinary uses of Allspice. **Allspice contains more than two dozen compounds that contain healing actions, which makes it a spice that is used to help many different medicinal ailments.

**Allspice has medicinal benefits in both berry-form and as an essential oil. Here are the medicinal benefits of Allspice: Anesthetic: Analgesic: Antioxidant: Antiseptic: Relaxant: The Spice Series: Allspice - The Homestead Garden | The Homestead Garden. 5 Ways to Use a Spent Vanilla Bean Pod. Today, Guest Editor Dorie Greenspan is sharing five ways to capture every last drop of flavor from vanilla bean pods. Vanilla is earthy. It's ethereal. It's exotic. It's indispensable in some recipes and, when added to others on a whim, seems essential. And it's expensive.

At least the good stuff is, and it's the good stuff that you should be using. Always. A good vanilla bean should be plump and bendable. The most coveted part of the bean is the inner pulp, but the pod packs flavor too and, even after you've scraped out the inner seeds or poached both pod and pulp, the pod's got more to give. Here are five things you can do with the spent pods: 1. 2. More: Make an extra batch of poached fruit to elevate your weekday breakfast routine. 3. More: Use your homemade vanilla extract to make Dorie's Tarte Tropezienne. 4. 5.

Bet you can think of five more ways to use spent vanilla bean pods. We love Dorie's new book, Baking Chez Moi -- and you will, too. Dorie Greenspan. Two Seasoned Salt Blends recipe on Sambar powder recipe on The Spice Series: Fenugreek - The Homestead Garden | The Homestead Garden. This is a continuation of my Spice Series. Welcome to my information on Fenugreek! Illustration by Christy Beckwith **Fenugreek is a common spice in Asia and the Middle East.

However, it is still pretty unknown in the Western world. I hope to help spread the word about this fantastic spice. **This plant has yellow and white flowers and very closely resembles alfalfa. **There is a story about how once in New York, the city’s citizens woke up to the whole city smelling like maple syrup. **Besides the seeds, fenugreek leaves are used as well. **Caution: this is the first spice I have researched that does have a warning: pregnant women should not eat fenugreek seeds because they contain ‘saponins’, a chemical compound that is found in oral contraceptives and could induce a miscarriage.

This article includes information on the medicinal benefits, culinary uses, and even how to grow your own fenugreek. **I was overwhelmed by the medicinal benefits I was reading about fenugreek. Fenugreek Seeds. Today is...Fava Beans!: Drumstick / Malunggay (Moringa oleifera) Now here's an usual food plant. Ever eat a tree? And I mean, the whole tree? From roots to flowers? Bark and leaves? A friend of mine takes me to this Indian market the other day, so I can scout for unusual produce. We then head to an Asian supermarket down the street. "Jackpot! " Turns out, they both from the same tree. Drumstick tree, also commonly known as moringa, produces long bean pods known as, well, drumsticks.

Even the flowers and the bark of drumstick are edible and tasty. Though I didn't get to taste the roots, I ate plenty of the bean pods and leaves. But I found the tree leaves the most interesting. Because of these purported benefits, I've started adding malunggay to my morning smoothies. Make Baking Powder. That mysterious little ingredient hiding in your pantry, taken out occasionally to help the other, more important, ingredients make a cake. What are you, oh baking powder? You mysterious white powder in a strange container! What are you capable of doing? Why do trustworthy recipes call out for you by name? I mean sure, no one really knows what baking soda is either, but at least it has a bulging arm emblem that immediately recalls strength, and assumingly, a purpose of some sort. But baking powder?

No such rapport. Maybe you already knew that both baking soda and baking powder are used as "levelers" in baked goods which help the dough rise and create a fluffy-ish texture. But did you know that you could MAKE baking powder? Whoa, sit back down. All About Chiles. Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Chile 101. How to cook with, identify, and enjoy (yes, enjoy) chiles. If there's one ingredient that yields polarizing opinions, it's the chile pepper: Some of us can't get enough of them, adding heaping scoops of chile powder and flakes to our meals, while others avoid the peppers at all cost. But chiles are everwhere: They're denoted with red stars on menus, provide a depth of spice to our paella, and sometimes find their way into our Spaghetti alla Chitarra, packing a universally-recognized punch -- despite their origin. Chiles are originally from the Americas and didn't make their way into Asian cuisine until the 16th century -- proof that anyone can learn to love spicy food, given time.

While as ubiquitous as salt, the ingredient is shrouded in mystery -- particularly for those who go out of their way to avoid it. How to cook with chiles: Food - Coriander seeds recipes. Tomato Skin Salt Recipe on Food52. Rosemary Sweet Potato Stackers | Kim's Healthy Eats. Looking for something different to serve as a side for Easter… How perfect are these Rosemary Sweet Potato Stackers? They look and taste amazing! Every little slice of potato is cooked to perfection in the muffin pan. My original intent was to create a potato recipe to help with my portion control. Well that didn’t work, I ended up eating three. I have serious issues with potatoes…I just love them! Recipe adapted from What Gaby Eats Rosemary Sweet Potato Stackers Serves 10 Amount Per Serving Calories 111 Calories from Fat 47 Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 1g Total Carbohydrates 15g Sugars 3g Protein 2g * Percent Daily Values are based on a 2,000 calorie diet. 2 tablespoons organic butter, melted 2 tablespoons coconut oil, melted 2 tablespoons grated parmesan cheese, plus extra for garnish 1 teaspoon fresh rosemary, chopped, plus extra for garnish Sea salt and pepper 5-6 large sweet potatoes or yams, thinly sliced Preheat oven to 375 degrees.

By Kim's Healthy Eats. Guide to Arugula. SEASON: Arugula prefers cool weather, usually the refreshing days of spring and fall. CHOOSING: Look for unblemished green leaves with no sign of yellowing or wilting. If picking from the garden, snip off just the outer leaves; this way, the plant can produce more for your next salad or stir-fry. STORING: If you buy arugula, keep it from wilting by placing it in a produce bag in the refrigerator. It will last about a week. When growing arugula, the best way to keep it fresh is to leave it in the garden until you need it. GROWING: Arugula is mild-mannered when young but becomes downright spicy as the plant matures or the weather gets warm.

In early spring, place young plants of arugula in a sunny, well-prepared bed. Arugula grows fast, so replant again every two to three weeks to be sure you have good greens. Each plant will grow into a rosette. 11 Herbs Every Cook Should Use. Fresh Spices & Gourmet Spice Blends | Savory Spice.