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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The Spices That Change Completely in Hot Fat
South Asian cooking blooms whole spices in hot fat before anything else enters the pan, so form and sequence matter more here than in most kitchens. These eight profiles cover turmeric, cumin, coriander, fenugreek, asafoetida, and the others, including what each one does raw and what it becomes after tempering.
Origin, flavour compounds, and substitution ratios, taken from food science rather than from packaging copy.
In This Collection
In this collection 8 profiles
What Are Curry Leaves, and Are They in Curry Powder?
Curry leaves are aromatic leaves used whole, torn, or chopped, rather than the ground spices sold as curry powder. For…
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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, and fresh and dried behave as…
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What Is Asafoetida, and Why Does It Smell So Strong?
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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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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None
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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