Explore by Tags

Entries tagged with 'spices'

Spiced Prune Cake with Cream Cheese Icing

Serious Eats Yvonne Ruperti Post a comment

Moist dried plums, warm spice, and crunchy walnuts flavor this cream cheese drizzled cake. More

Food Artisans: Greenpoint Trading Co.

New York Stephanie Klose Post a comment

Greenpoint Trading Co. got its start when Evan Hoffman got a job cold-calling for a bulk wholesale spice company. Eventually, he transitioned into sales, then started his own wholesale spice company, Brooklyn Spice Co., with Kimmee Arndt. More

Down South: What Does Sassafras Taste Like?

Jed Portman 13 comments

If you live in the eastern United States, especially the southeastern United States, there's a good chance that there is a sassafras tree somewhere near you. Next time you're in the woods, or in your backyard, look out for that distinctive leaf. The dried root makes the best tea, which tastes an awful lot like root beer. More

Rub for Barbecue Ribs

Serious Eats Joshua Bousel Post a comment

A complex mix of spices form an outstanding rub to use on slow smoked ribs or other meats. More

Zanzibar: See How Spices Are Grown

Seth Cobb 5 comments

A few decades ago, Zanzibar, the tiny island just off the coast of Tanzania in east Africa, supplied almost 80% of the world's clove spice. While that number is down to 7% these days, due to government involvement and stiff competition from Indonesia, the island still produces many of the world's most widely consumed spices. Rooted in almost 100 years of history, the island and its food reflect this love affair with spice. More

Taste Test: A Guide to Black Pepper

Spice Hunting Max Falkowitz 18 comments

There's no shortage of places to get your black pepper from; as one of the world's most popular spices, it's grown all across the world's spice regions, from India to Indonesia to Ecuador and Brazil. We don't talk much about terroir when it comes to spices, but it's worth thinking about. After all, peppercorns are fruits just like grapes, and soil, growing conditions, and variety of peppercorn are all going to have an impact on flavor profile. How strong are these flavor differences, and how do they pan out with food? We tasted peppercorns from seven major growing regions to find out. More

Sunday Brunch: Pear Cardamom Clafoutis

Sunday Brunch Sydney Oland 1 comment

Clafoutis are simple batter- and fruit-based French cakes. Traditionally served after dinner as a light, seasonal dessert, they also make a quick delicious brunch that can easily satisfy a group. More

Ask a Spice Shop Owner: Patty Erd, The Spice House

Meet and Eat Max Falkowitz 9 comments

What goes into running a small business that sells to the top chefs in Chicago and home cooks around the country? Meet Patty Erd, the current owner of the Spice House in Milwaukee, to find out. "Ground spices have a shelf life, generally speaking one year. Beyond that, they won't make you sick, but they'll have lost their essential oils. Whole spices are a different story." More

5 Great Spices for Grilled Beef

Spice Hunting Max Falkowitz Post a comment

Sure, we've talked about grilled lamb already, and we've dabbled with chicken. But let's be honest: if you're grilling this summer, you're grilling beef. Sure, great beef—be it a fat porterhouse, a svelte skirt steak, or a classed up filet mignon—doesn't really need anything more than salt (and fine, maybe some pepper and butter), but a few choice spices don't hurt. More

5 Great Spices for Grilled Lamb

Spice Hunting Max Falkowitz 3 comments

The arrival of Spring means some wonderful things, like new harvests of ramps, peas, and asparagus. But it also means a new batch of tender, fatty, wonderfully flavorful lamb. Here are five great spices for lamb on the grill. More

5 Great Spices for Grilled Chicken

Spice Hunting Max Falkowitz 10 comments

There are some choices additions for grilled chicken to boost its flavor all the more—especially spices. Stick to spices that complement the roasted, meaty flavors of grilling. Check out the slideshow for our favorite grilled chicken spices, and how to use them for your next grill session. More

Spice Hunting: Caraway

Spice Hunting Max Falkowitz 10 comments

I've been wanting to write about caraway all winter long, but somehow winter never happened and I never got around to that bowl of sauerkraut stew. Fortunately, loving caraway isn't weather-dependent, and this spice has plenty of uses beyond flavoring your sauerkraut or adding texture to your rye bread. Caraway is a great spice for adding Old World flavor to modern dishes. More

Spice Hunting: Annato Seeds (Achiote)

Spice Hunting Max Falkowitz 6 comments

Pop quiz: What spice is used in Latin American rice dishes, English cheese manufacturing, and Vietnamese braises? Okay, the title of the post gives this one away. But let's talk about annato for a minute, the great understudy of the spice world. More

Achiote Oil

Serious Eats Max Falkowitz 1 comment

This fragrant red-orange oil can be used to color and flavor all sorts of Latin American and Caribbean rice dishes, stews, and braises. The oil forms a mild base to build layers of flavor with browned meat, onion, garlic, fresh chile, citrus, cumin, and tomato. More

Spice Hunting: Berbere, Ethiopian Chili Powder

Spice Hunting Max Falkowitz 6 comments

Like niter kibbeh, berbere is used in a bunch of Ethiopian dishes, either as a primary spice or an added layer of flavor. You can think of it like Ethiopian chili powder: a chile-based blend at once earthy, sweet, and hauntingly aromatic, with notes of fragrant cardamom, fenugreek, and clove. It'd be a mistake to say that berbere is a one-stop Ethiopian cooking lesson, but it's a damn good start. One whiff and your sense memories will definitely say, "Ethiopian restaurant." More

Beef Tibs

Serious Eats Max Falkowitz 1 comment

The sauce in this dish gets its kick from berbere, an Ethiopian chili powder fragrant with cardamom, fenugreek, and clove. Use it once and you'll see why a good chunk of Ethiopian cuisine is built on it. More

Spice Hunting: Gochujang, Korean Chile Paste

Spice Hunting Max Falkowitz 23 comments

Sriracha's lovely. Harissa is a fiery punch in the mouth with flavor to match. But if you're looking for a sweeter, funkier flavor from your chiles, gochujang (pronounced go-choo-jong) is the thing for you. More

Fried Rice Cakes with Bacon and Cabbage

Serious Eats Max Falkowitz 3 comments

Render bacon till really crisp, fry Korean rice cakes in the bacon fat, then stir fry half a head of napa cabbage in what's left. Combine everything together with enough gochujang to make a sauce for a meal that takes almost no effort but reaps boundless rewards. More

Spice Hunting: Make Spice Kits for Fast, Creative Cooking

Spice Hunting Max Falkowitz 2 comments

If I have all the time in the world, I'll make small batch of blended spices for every dish I cook, but since that rarely happens, I rely on spice kits. A spice kit is basically a blend-to-be, a shortcut that can still be customized for specific dishes. Stashing spices together will make you more likely to use them. More

Spice Hunting: On Blending Chiles and Herbs, and the Spice of the Janissaries

Max Falkowitz 5 comments

Blending herbs with dried chiles restores some of their greener flavors while complimenting their newfound sweetness.The resulting flavor is so many things at once: sweet, herbal, spicy, and almost meaty. It makes for the unique kind of satisfaction that comes from a dish that tastes complete. More

More Posts