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Dukkah Spice Mix. How to Use Fresh Turmeric Root Instead of Dried. Turmeric's earthy, exotic aroma and flavor make it a delicious addition to many dishes. Turmeric is almost always sold with the dried spices at grocery stores, but some specialty markets carry the fresh root. Swapping fresh root for dried in recipes is possible.

Fresh herbs and spices are almost always more desirable than their dried counterparts, and turmeric is no exception. Fresh turmeric is less bitter than dried turmeric. The general rule of thumb for converting dried herbs or spices to fresh in a recipe is 1-to-3, so 1 teaspoon of dried spice is equal to 3 teaspoons -- 1 tablespoon -- of fresh. Store fresh turmeric in the fridge, wrapped loosely so it doesn't mold. Turmeric is bright yellowish-orange and will stain surfaces and fingers, especially in its fresh form. Pickle fresh turmeric root in vinegar and lime juice for a tasty Asian-style condiment.

LIVESTRONG.COM Most Popular. Flavor your tacos, salads, and sauces with this homemade taco seasoning. Ginger Powder: How to Make Your Own and What To Do With It (in a Lesson from India) Amanda’s note: I always love opening up my emails from Ramya because I get to read great new content like this one. Ramya writes from a coconut farm in India where she shares traditional solutions to daily problems and some of her best kitchen techniques. Drying your own ginger is one of those techniques. Find Ramya Venkateshwaran at her website Ginger is such a big part of our diet that I always have dry ginger at home for using it in home remedies and in cooking. I love ginger biscuits made with fresh homemade ginger powder and my whole family loves dry ginger and we consume it in the form tea, delicious ginger biscuits, dry ginger milk, etc.

Dry ginger powder made with organic ginger has a beautiful smell and sharp taste that can never be got with ordinary dry ginger powder. I prefer to make small batches of dried ginger and store it in a airtight box, this way the ginger powder retains the freshness longer. How to Select Ginger for Making Ginger Powder. Pumpkin Pie Spice. Berbere: An Ethiopian Staple. Throughout the lifespan of this blog I've amassed an enormous collection of spices. Name it and I probably have it. This is unavoidable when you're cooking dishes from around the world, but a luxury to have exotic aromas and flavors at your fingertips.

With this, however, comes the problem of using up these spices before their expiration and one of my favorite ways to use up excess stock is making staple spice mixtures that can be used in multiple ways. Berbere, a blend of spices and chili peppers, is as fundamental to Ethiopian cooking as the classic sour spongy injera bread that most people associate with Ethiopian food. Traditionally, this spice can take days to make from drying the chilies out in the sun and hand grinding the spices, but it is completely feasible for the home cook. Like any other basic spice blend, berbere recipes vary greatly in proportions and spices depending on what home or restaurant you're in, each with their own proprietary blend. Total Votes: 26 zp8497586rq. Food - Coriander seeds recipes. Tomato Skin Salt Recipe on Food52.

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: 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. 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. 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. Sambar powder recipe on Two Seasoned Salt Blends recipe on

Salad Booster Recipe. I often carry a small vial of this spiced kale and nori medley in my purse, refilling it every few days. I got the idea years back when I saw the words "salad booster" on a jar in the spice section of one of the natural foods stores I frequent. The seasoning was a blend of a few types of seaweed, sprouted seeds, and the like. Nutrient-dense and delicious, you'd use it as a healthful seasoning for salad, vegetables, stir-fries - whatever you like. The idea stuck with me and I started making my own, usually using a toasted nori and kale base. I'm going to encourage you to embrace this seasoning enthusiastically. 2 sheets nori seaweed 2 oz kale (8-10 leaves), stems and center ribs removed 1/4 cup / 1 oz / 30g sunflower seeds zest of one lemon 1/4 teaspoon red pepper flakes -------optional add-ins ---------------------- 1/4 teaspoon sansho pepper (optional) sea salt to taste dried herbs bee / fennel pollen Heat the oven to 300F / 150C with racks in the top and bottom third.

Print Recipe. Za'atar Recipe. Za'atar is a wonderfully tangy, herb-forward Middle Eastern spice blend. Do you know it? I'm sure a bunch of you do. It's the sort of ingredient that tends to make an appearance in my kitchen this time of year. Right now it sits on my counter next to essentials like sea salt and olive oil, and I suspect it will be there a while. I find za'atar a welcome counterpoint to the sweetness of deeply roasted winter squash, a nice wildcard element in big hearty soups, ideal sprinkled generously over eggs of all kinds, and just the right accent on everything from mashed avocado to chopped olives. Seriously, it's good all around. There is always some confusion surrounding za'atar because it is the name of the spice blend, and also the name of a class of herbs. I'll include my basic recipe below, the one I use most often.

While you can used pre-packaged dried thyme here, I prefer to dry my own fresh thyme in the oven just before making this blend. Prep time: 5 min - Cook time: 10 min Print Recipe. 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. Madras Curry Powder recipe on Food - Asafoetida recipes. The Spice Series: Fenugreek - The Homestead Garden | The Homestead Garden. 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: 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. Cooking with Wasabi. 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.