5 Spice to Cook With
5 Spice to Cook With is a blog about spices and how to use them. This blog will cover many different kinds of spices and herbs, including:
– Common Mediterranean herbs like basil, oregano, thyme, and rosemary.
– Spices used in Indian cooking like turmeric, coriander, and cardamom.
– Exotic spices from China such as Szechuan pepper.
– Specialty herbs such as saffron, vanilla beans, and lavender.
Every chef has their own favorite spice combinations. But there’s a good reason why these 5 spices are among the most popular in kitchens around the world.
Cumin is probably the most common spice in any kitchen. It’s found in many curry powders, chilis, and Mexican dishes. But cumin is also delicious on its own, with a smoky and slightly bitter taste that complements any meat dish or roasted vegetables. Try adding just a dash of cumin to your next roast chicken or chili!
Cardamom is well known as the most expensive spice by weight, but it doesn’t take much cardamom to make an impact. The seeds have a unique flavor that combines floral sweetness with a bit of heat and citrus flavor. Cardamom goes particularly well with pork, either ground into a rub or sprinkled on top of slow-roasted ribs.
Chili powder is an American invention that combines powdered chilis with cumin, garlic powder, oregano, and sometimes other herbs and spices like cinnamon or coriander. It’s one of the most versatile spices you can add to your pantry; add it to anything from eggs to soups to brownies for some
If you’re looking to cook more interesting meals at home, you should consider expanding your spice cabinet. A few extra spices can make a world of difference. After all, the right spices can make even an ordinary weeknight dinner taste great.
Today, we’re going to talk about five essential spices that every cook should have on hand. If you’ve never cooked with these spices before, don’t worry! We’ll explain how to use them in your cooking.
I have been using spices in my cooking for a long time now and I think it is really important to use the right kind of spices in your food. The spices can make or break a meal and they can turn a good meal into an amazing one. Spices are used most commonly in Indian food but they can be used in any type of food to turn it into something perfect.
There are so many different types of spices that you can use and it is a good idea to know what each one does and how it will affect the flavor of your meals. If you use too much spice, then you will not be able to enjoy the meal because there is too much flavor going on!
The first thing that I like to do before I start cooking is to add some curry powder to my potatoes. This is a very simple way to make your potatoes taste better. You just add the curry powder to the potatoes and let them cook for about ten minutes and then drain them off and serve. They are very easy to make and very tasty too!
Use spices – like saffron, cardamom and cinnamon – to add flavor and color to your cooking. Find recipes for spice blends, curry and more from Food Network. Spicehut is the place to find all the spices you need for your cooking.
Spice Up Your Life: Spicehut has all the tasty recipes you need for your next meal or event.
I used to think of spices as something that I didn’t really know how to use but still loved. My mother is from a small town in India and my father is from a small town in West Africa, so spices were always a big part of my life. My mom would cook curries with cardamom, clove, cumin, cinnamon and coriander, while my dad would cook jollof rice with nutmeg and pepper.
Spices are fun to explore because they can bring flavors to your home that you might not be familiar with. In this blog I am going to share some of the most common ingredients in African, Indian and Caribbean cooking and talk about how you can use them to make spicy dishes at home!
Cumin is a spice made from the dried seed of a plant known as Cuminum Cyminum, which is a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm (8–12 in) tall and has a diameter of 3–5 cm ( 1 1⁄4–2 in). Each branch has two to three subbranches. All the branches attain the same height, therefore the plant has a uniform canopy. The stem is coloured grey or dark green.
The leaves are 5–10 cm (2–4 in) long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. Each umbel has five to seven umbellets, each containing five to seven flowers. The fruit is a lateral fusiform or ovoid achene 4–5 mm (5⁄32–3⁄16 in) long, containing two mericarps with a single seed. Cumin seeds resemble caraway seeds, being ob