Buttermilk Ingredients

However, we've found all kinds of neat applications! Toss with turmeric and chile pepper for thai curries studded with winter squash. Stir together with plenty of salt and smoked paprika for an unforgettable pork rib rub.

Spicy, sweet, and somewhat chewy crystallized ginger consists of chunks of peeled ginger that have been candied in a syrup solution and rolled in sugar. The result is a delightful ingredient that can be added to cakes, cookies, soups, and salads.

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This coarse rub stands up well to prolonged cooking and is best when applied to meats a day in advance of cooking. This hand blended, masculine rub gets most of its grit from crushed smoked peppercorns and rubbed sage – it's soft and strong, reminiscent...

To produce cinnamon, a tree is grown for about 2 years. The shoots are allowed to mature and thicken to about two inches in diameter. Afterwards, it is chopped down to a stump, from which dozens of small shoots will spring up.

This is a cracksy marriage of both worlds. It can be a powder, a sauce, or a marinade. Few spices are as addicting as cumin. We sprinkle it on corn on the cob, mix it into taco meat, add it to an everyday meatloaf, or rub it onto chicken thighs to be...

A little violent, perhaps, but goodness that makes for a tasty ham. Few people ever see the delicate red flowers due to the spice's popularity. There are few spices we joyfully use as tiny harpoons.

The root of the rhizome plant Zingiber officinale doesn't have much flavor, but when sliced, ground, or minced its pungent, strikingly strong, lemony-peppery flavor will be released.

For the foodies with a sense of humor this is just as important as the punchy flavor of the jerk rub itself. Unquestionably, jerk seasoning began as an African spice rub that was adapted by slaves transported throughout the Caribbean.

To make this garlic powder we take bulbs of garlic and slowly roast them until deeply caramelized and sticky. Garlic is technically a lily and a member of the onion family, and though its white flowers are lovely the tasty bulb is what we care about.

We wanted a blend that was packed with mushroom flavor, but that wouldn't overpower delicate foods or threaten your mom. Serve this over chicken or fish, infuse into the five French mother sauces, or use the mushroom broth to create a light soup.

Yellow seeds are mellow with less pungency, and have an initial floral sweetness to them. Warm water will mellow it out and hot water will negate the flavor all together. The enzyme myrosinase is what gives mustard its acrid pungency and penetrating heat.

Add some Grade A Porcini! You don't have to be stickler with these guys, but you'll still get the same unique texture and earthy flavor. You can have your Porcini and not break the bank.

Let's be honest, you want this malt vinegar powder for one reason only… Just fry up your chips and toss with sea salt and malt vinegar powder. If you need a side for your chips then deep-fry some halibut and give it a sprinkle of this as well.

Its name comes from its sweet, maple syrup flavor. These dried candy caps can be reconstituted, but we would recommend adding them to soups and long braises dried and allowing them to infuse their flavors directly into the cooking liquid.

This mixture is indeed spicy by Japanese standards, but true heatmongers will find it pleasant as opposed to molten. The name shichimi togarashi actually means “seven flavor chile”.

So addictive is the scent of the essential oil that many perfumes and colognes are beginning to utilize it as the prominent base or heart note. The leaves are generally inedible and, like lemongrass stalks or cinnamon sticks, are fished out of soups and...

So which are you? (Yet, somehow it's nearly impossible to grow at home.) One reason some people find the taste of coriander soapy may be partially due to the presence of a particular gene that affects the development of certain olfactory receptors.

For every cup of rice add 2 tablespoons of our seasoning and 2 tablespoons of tomato paste. A blend of spices, vegetables, and herbs along with a good shot of tomato paste will make any batch of rice into a scintillating side dish.

The mushroom was often ground up or used in teas and prescribed for respiratory infections, to improve blood circulation, and to prevent aging. The shiitake is a mushroom that is always preferred dried over fresh.

An accurate name for an herb if there ever was one. Pungent, bitter, and aromatic enough to fragrance an entire room savory is an herb that lives up to its name. Broad beans, pole beans, rabbit, oily fishes, cabbage and potatoes all love to be paired...

Yellow seeds are mellow with less pungency, and have an initial floral sweetness to them. A trick, though, is to heat or toast the seeds in hot oil or ghee instead. The nutty flavors are achieved with none of the acridness.

(If you've never put it together before, this is why it's a field of poppies that put poor Dorothy Gale and her companions to sleep.) While the opium-rich latex within the poppy possesses high levels of narcotics, the actual seeds do not.

Technically a member of the mint family, oregano eschews mintiness for peppery, citric flavors hinting of thyme. Used primarily in Greek, Italian, Spanish, Mexican and Tex-mex cuisine, oregano lends a peppery, herbal bite to foods.

Cultivated throughout Europe, America, and the Mediterranean as both a culinary herb and decorative shrub, this pine-looking plant is adored for its scent. Rosemary must be used with a careful hand as it can dominate a dish.

Its sweet, savory, sulfur-y flavor is intoxicating. Granulated garlic is perfect for BBQ. It sticks to the meat and have plenty of texture, but it won't fall off like flaked or cracked garlic, and it won't drip off with the juices the way powdered garlic...

Is there any spice that better encompasses classic American nostalgia? Lemon pepper is a simple blend of lemon zest and cracked black pepper. The result is a highly addictive concoction we call lemon pepper blend.