Cloves: Why One Bud Can Take Over a Pot
Cloves taste sweet, hot, woody, and medicinal when overused. Whole cloves are best for infusing braises, rice, mulled…
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Sweet-Tasting Without Any Sugar in Them
Warm spices read as sweet without containing any sugar, which is why they work in a braise as readily as in a pie. These four profiles, cinnamon, nutmeg, mace, and clove, cover how much is too much and which of them keeps working through a long cook.
Origin, flavour compounds, and substitution ratios, taken from food science rather than from packaging copy.
In This Collection
In this collection 4 profiles
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What Is Cinnamon, and Which Jar Do You Actually Need?
Most "cinnamon" is cassia, bolder, cheaper, and higher in coumarin than true Ceylon from Sri Lanka. For baking…
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What Is Mace Spice, and When Should You Use It?
Mace is the dried aril that surrounds the nutmeg seed, with a lighter color and a brighter, more floral-peppery aroma…
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What Is Nutmeg, and Why Grate Less Than You Think?
Nutmeg is the seed kernel of Myristica fragrans, used in very small amounts for warm, sweet, woody aroma. Fresh grated…
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