Spice Recipes


Hot Pickled Veggies

  Hot Pickled Veggies It’s easy to make tasty refrigerator pickles at home.  Here’s a recipe that makes ones with a kick thanks to the inclusion of spicy japones chilies. You can substitute plain cauliflower for the purple cauliflower, but
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How to Make Homemade Dijon Mustard

Homemade Apple Cider Dijon Mustard Making your own mustard at home is actually pretty easy, and lets you tweak the ingredients, flavor & texture to suit your taste.  Here’s our recipe. Note: It’s very important that the blender you use
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Ras el Hanout Spiced Nuts

  Ras el Hanout Spiced Nuts These delicious candied nuts get their depth of flavor & complexity from Ras el Hanout, a fragrant blend of top shelf spices used as a general purpose seasoning in many North African countries. Ingredients:
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How to Make Homemade Ketchup

  Homemade Ketchup Recipe Making ketchup from scratch takes time, but it’s surprisingly easy.  The results are totally worth it too! Ingredients: 1 tbsp Canola Oil or other High Heat Oil ½ Onion, small diced 2 cloves Garlic, minced 1/2
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Cardamom Pumpkin Pie w/ Spice & Sherry Cream

Cardamom Pumpkin Pie Take your favorite Thanksgiving pie to a higher plane of existence through the careful application of extra spices & sherry.  Not much more work, but extra delicious! Ingredients:                              Makes 8 Servings         Crust: 2 cups All Purpose Flour 2
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Roast Turkey w/ Shagbark Bourbon Gravy

Brined Roast Turkey w/ Shagbark Bourbon Gravy Brining helps keep pork and poultry moist while imparting extra flavor. The bird that perhaps benefits the most from brining is turkey – its large size and bone structure make it very easy
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Chile Fennel Rub

Chile Fennel Rub This simple rub can be used to bring chile-anise flavor and a fair amount of spice to almost any beef, bison or pork cut suitable for dry-heat cooking methods (roasting, sauteing, broiling, grilling, etc). We used it
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Whole Spice Grinding Techniques

Some spices (such as hibiscus flowers and fennel pollen) can be used whole, but to use most whole spices you will have to grind or grate them first. Using a Grater: For whole nutmeg you will need to use a
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How to Use Saffron

Pre-Toasting: Many recipes and saffron fans will tell you that you should lightly toast saffron threads on the stove to dry them out completely, enhancing their flavor.  Whether or not this is a good idea actually depends on how thoroughly the
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How to Make a Bouquet Garni or Sachet

A bouquet garni is basically an aromatizing agent that is used to add flavor and aroma to dishes. Bouquet garnis are removed from the dish after they have flavored and aromatized it.That’s why you want to tie it up…it would
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How to Use A Vanilla Bean

Real vanilla beans are a fantasic ingredient (particularly for baking) that should not be overlooked.  They bring tremendous flavor to all sorts of desserts, from custards and mousses to ice cream & cakes.  Some chefs even use them in savory applications
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How to Flash-Infuse Alcohol

This is one of our favorite new techniques since discovering it over on the French Culinary Institute’s Cooking Issues Blog.  With an isi cream whipper and some gas chargers (N20) you can infuse small amounts of alcohol with incredible flavors
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