Asafoetida Smells Harsh Until Hot Fat Changes It
Start with one-sixteenth teaspoon of compounded asafoetida for four servings and fry it in hot fat for a few seconds…
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South Asian Spices and What Each One Does in the Pot
Find south asian spices articles, ingredient guides, cooking techniques, storage tips, and comparison pages in one organized index.
In this section
8 articles in South Asian Spices and What Each One Does in the Pot
Each one is tested in a kitchen, and every health claim names the research it rests on.
Curry Leaves Lose Their Best Aroma When Treated Like Bay
Use 8 to 12 fresh or frozen curry leaves for four servings, pat them dry, and fry them briefly in hot oil until crisp…
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Mustard Seed Turns Nutty or Sharp by How You Use It
Keep mustard seed whole and pop it in hot oil for a nutty tempering, or crush it with cool liquid for sharp mustard…
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Mild
What Exactly Is Turmeric, and Why Does It Taste Dusty?
Turmeric is a deeply practical cooking spice that works best when bloomed in fat. Fresh and dried are different…
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What Is Cardamom, and Why Are Green and Black Pods So Different?
Green and black cardamom are completely different plants with incompatible flavors, never substitute one for the other…
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What Is Coriander, and Why Does It Brighten Heavy Food?
Coriander seed tastes citrusy, nutty, and gently sweet, with no chile heat. Use it when a dish needs brightness without…
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What Is Cumin, and Why Does It Make Food Taste Finished?
Cumin supplies the earthy bass note, cuminaldehyde, that anchors other flavors in place across Indian, Mexican, and…
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What Is Fenugreek, and Why Does It Taste Maple-Like?
Fenugreek can mean hard yellow seeds or dried fenugreek leaves called kasuri methi. Seeds taste bitter, nutty, and…
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