The term coriander produces some confusion for novice cooks. Is it an herb or a spice? A plant or a seed? It is all of these. The confusion, however, comes from how we use the term from a culinary standpoint versus a botanical one. Coriander versus Cilantro? Coriander is, technically, the same things as the […]
Spices
What Is Amchur?
Amchur (amchoor, aamchur) is dried unripe mango flesh, used either as slices or as a powder. It is an important spice in India, especially in the Northern states, where most of it is produced. Usually, unripened mangos which have fallen prematurely from the tree are used to make amchur. Mango is a climacteric fruit, which will continue to […]
What Is Mexican Cinnamon?
Mexican cinnamon (Cinnamomum verum), actually the bark of a tree, is a type of cinnamon from Sri Lanka called Ceylon, but known as canela in Mexico. It is often considered “true” cinnamon, whereas the relative cassia, a much more widely marketed cinnamon common in the United States, is a native of Indonesia and has a harsher flavor. […]
What Are Grains Of Paradise?
Grains of Paradise or melegueta pepper (aframomum melegueta), are the small brown to black seeds of a perennial reedlike plant in the Ginger family, or zingiberaceae. The plant is also related to cardamom. Indigenous to the West Coast of Africa and growing in swampy terrain, the seeds look like small black peppercorns with a white interior […]
What is the Difference Between Chili Powder and Chile Powder?
Many recipes call for chili powder, but once in a while, you will find one calling for chile powder. Is this the same thing with a different spelling? Can you substitute chili powder for chile powder? Chili Powder and Chile Powder are Not Really Interchangeable The answer to the last question is yes, you can, […]
What is Chinese 5-Spice Powder?
Chinese five-spice powder is a mixture of five dry ground spices that is used extensively in Chinese cooking. It is the most well-known spice mixture of China and is also used in various other parts of Asia, including in Vietnamese cooking. In Mandarin, five-spice powder is called wu xiang fen and in Cantonese it is ngh heung fan. […]