background preloader

Spices

Facebook Twitter

Make Your Own Vanilla Extract for Less Money (and Bigger Flavor) Is Your Cinnamon Real? Ah, cinnamon!

Is Your Cinnamon Real?

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. Hungry Ghost. Adzhika, Hot Pepper Relish with Walnuts, Sage and Many Other Spices recipe on Food52.com. Cooking is more fun with friends.

Adzhika, Hot Pepper Relish with Walnuts, Sage and Many Other Spices recipe on Food52.com

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. Sign Up ♥ 20  Save ▴ Hungry Ghost. The Spice Series: Allspice - The Homestead Garden. This is a continuation of my Spice Series.

The Spice Series: Allspice - The Homestead Garden

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. The Spice Series: Allspice - 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.

5 Ways to Use a Spent Vanilla Bean Pod

Vanilla is earthy. Two Seasoned Salt Blends recipe on Food52.com. Sambar powder recipe on Food52.com. The Spice Series: Fenugreek - The Homestead Garden. This is a continuation of my Spice Series.

The Spice Series: Fenugreek - The Homestead Garden

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. Today is...Fava Beans!: Drumstick / Malunggay (Moringa oleifera) Now here's an usual food plant.

Today is...Fava Beans!: Drumstick / Malunggay (Moringa oleifera)

Ever eat a tree? And I mean, the whole tree? Make Baking Powder. That mysterious little ingredient hiding in your pantry, taken out occasionally to help the other, more important, ingredients make a cake.

Make Baking Powder

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. 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? 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.

All About Chiles

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. Food - Coriander seeds recipes. Tomato Skin Salt Recipe on Food52.

Rosemary Sweet Potato Stackers. Looking for something different to serve as a side for Easter… How perfect are these Rosemary Sweet Potato Stackers?

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 had to be certain the flavor was just right so I stepped up… Who am I kidding I knew at the first bite they were divine 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. Guide to Arugula. SEASON: Arugula prefers cool weather, usually the refreshing days of spring and fall.

Guide to Arugula

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. 11 Herbs Every Cook Should Use. Fresh Spices & Gourmet Spice Blends.