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Where can I find grains of
paradise spices in Rhode Island? IR |
Grains of paradise (also
known as Melegueta pepper) is a spice that is just
starting to catch on in this country, but you should be
able to find it in most spice shops now. If you can't
find it locally, most of the spice companies online are
carrying it. We found it through
our Mini-Mall.
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Wow I have stayed up way to late
reading this site, but what great info! My basil has
kind of beige bumps on it, mostly on the stem just under
where a new leaf would sprout. They are very clustered,
narrow all lined up. I have looked for hours today at
insect egg pictures and can not find one that matches.
I'm not even sure they are eggs, in some places it looks
like part of the plant, how ever it also looks in some
places like whatever it is, is causing a lot of damage.
Please help! Thank you. |
Glad you are enjoying the
site! Did you consider aphids yet? That sounds like what
it might be and they do like that tender new growth the
best.
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I just bought a beautiful basil
plant at Trader Joes yesterday. I put a little water and
stuck it outside because it said it needed full sun and
I don't get much sun inside my house. This morning my
plant was wilted and the leaves had brown spots. Should
I have kept it inside? What can I do to save it? Thanks, VL |
Your new plant may have
gotten a bit of a sunburn. Some plants need to be
"hardened off" when introducing them to the outdoors.
This means to start putting it in full sun for just a
few hours at a time, increasing the time by an hour or
so each day. Your Trader Joe's purchase probably just
arrived from a greenhouse so it hadn't seen full sun
yet. I'm guessing it will recover with a bit of tender
loving care.
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Hi there, I'm not sure that you
can help me but I'm looking to try and find arugula for
sale online. not the seeds but the leaf. I love having
it in salads but the town that I live in GA, USA has
nowhere that sells it and the nearest store that does
stock it is 2 hours away. Any ideas? Thanks, LH |
The only place I could
find it was at Amazon.com through
our Mini-Mall, but you have
to order a four pound bag. That's a whole lot of arugula
and it costs $10 per pound. Have you considered growing
it yourself? We cover the basics of growing it in the
article "All About Arugula."
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What is a sprig of ruda? It is
used in Mexican cooking. LL |
Assuming you mean the
length, a sprig is generally a four- to six-inch portion
of a stem. Ruda is known in English as Rue (botanically
Ruta graveolens) and many people don't consider
it safe anymore. I have actually gotten a rash on my
arms from working with it in full sun.
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I'm happy to inform you that
"Orlando Vanilla" will be available in the US within the
next month or less. The US division of Orlando Vanilla
name is "Vera Cruz Vanilla." On their label it will also
say Orlando Vanilla. Exact same vanilla, same company.
They had to change the name for sale in the US because
of some legal reason. I know that it will be on the
shelves at Whole Foods in some of the San Jose, CA, and
bay area stores really soon. For more information
contact - Erica Cruz at emc52484@aol.com. She is one of
the owners for the US division. I hope this helps. |
Thanks for the heads up.
This Mexican vanilla seems to be quite popular with our
readers.
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Do you have any suggestions for
preparing pineapple sage? The plant is quite a monster
and taking over my garden, very hardy and nothing
bothers it. I need to harvest it but I have not found it
to be desirable in cooking...SR |
I think of pineapple sage as
a novelty herb, but have been known to toss the chopped
leaves into fruit salsas and to whirl it into piña
coladas. In his book,
The Herbal Kitchen,
chef Jerry Traunfeld suggests using the leaves for tea
and the flowers as a dessert garnish.
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Hi, I am very allergic to any
thing pepper. My questions is ....Is CUMIN part of the
pepper family? Can you give me a list of any or all
spices that are? I know of several but some I have
questioned. Thanks for your response. ID |
As always, I urge you to
seek out such important information from your allergist.
In answer to your question, cumin is a member of the Apiaceae (formerly known as Umbelliferae) family. Black
pepper is a member of the Piperaceae family while chile
peppers are capsicums, a genus from the Solanaceae
family.
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How difficult is it to grow my own
mustard plants/seeds? I live at the 3500 foot elevation
in California. Make a difference? Next question, if you
do recommend my growing my own spice pepper plants,
where do I buy the original seeds? Thank you for your
advice, MB |
I don't think you would
have any trouble growing mustard, even at your
elevation. Most gardeners grow mustard for the greens
rather than the seeds. In my experience homegrown seeds
are rather small and not much like the commercial seeds
we can buy from a spice shop. Of course, you could
always let your plants go to seed to decide for
yourself. As for the pepper, I started to write that it
can't be grown in this country, but then decided to
check that fact. Turns out, some folks are babying
pepper vines along in one way or another. I found a
thread of information over at Dave's Garden. Sounds
like you might want to hunt for a cutting rather than
seeds.
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Might anyone know of a peanut pear
salad recipe that was featured on a can of some
Schilling spice in the 1940's? My 72 year old mom sure
would like the recipe! DD |
I pose your question to
other cooks out there who may recall this recipe...
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I have dried the leaves of my 10
year old Bay Laurel from time to time, however they
never seem to be as fragrant or flavorful as the ones I
buy at the grocery store. I'm wondering why? JG |
One question pops into my
mind for you: are you sure that you have a bay laurel
tree? We have photos of commonly confused plants in the
article "Nine Ways to Enjoy
the Herb of the Year 2009, Bay Leaves." Otherwise,
the finest bay leaves come from Turkey and that is most
likely what we are buying at the supermarket. Penzey's
Spices has a rather
lyrical description of why these are the best bay leaves.
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My basil plants are wilting and I
notice the stems are turning black. I don't see any
slugs. What's happening? JA |
Slugs don't cause leaves to
wilt, they cause them to disappear. Sounds like some
variety of the fungal disease called "wilt." There isn't
a remedy so you will probably need to get a new plant.
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So glad to have found your site. I
am growing my first garden this season including 2 basil
plants. I am hoping to be able to keep some of it
through the winter by drying or freezing. We make our
own pasta sauce, among other things. What do you
recommend about washing basil before you dry or freeze
it? I notice the texture change as soon as I rinse it,
even if I am using it right away, so I hope there is an
easy solution for drying/freezing. Thanks! MG |
I probably shouldn't say
this out loud, but I don't wash herbs from my own garden
before using them. I know I haven't sprayed them with
anything and it rains a lot so they are already clean.
If there is visible dirt you can brush it off.
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I have a pot of basil on my
porch every year that with pinching off, turns into a
beautiful bush & provides much pesto. This year so far
it is being eaten by red beetle type bugs that burrow in
the
soil. When I water the plant they all come running up
out of the soil & I try to grab them all out of the pot.
More come back & the plant is looking chewed up. Buy a
new plant & start over or soapy water into soil? Will
the plant recoup if I do get them to leave? BM |
I didn't realize there were
so many red insects until I started researching your
question. You will need to figure out what the pest is
before you can take action. I suggest you search "red
insects" in the Google photos function to see if you can
find a bug that matches yours. These photos will often
take you to an article about management for that pest.
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I just wanted to let people
know that Herbal House has a new address. This is where
to buy ANGEL DIP, TEASONING, SPICE RIGHT, PEPPER UPPER
AND PINK POPPY DIP. The new contact info is Herbal
House, 74 Mt Airy Rd, Bernardsville NJ 07924 Tel
(908)-953-0863. It seems a lot of people search for
these seasonings and Herbal House has no website so they
can be hard to find. PT |
Thanks for this new
information. You're right, people seem to really like
these items and we're happy to help them find what they
seek.
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I have had several bottles of
cinnamon, bay leaves, chopped chives, ground sage, etc
on the shelf inside of the door of refrigerator for
years in some cases. Some have never been opened. I
thought it was safer storing these items in the
refrigerator than on the shelf, but now I wonder. DJB |
We want to keep spices and
herbs in a cool, dry place. The refrigerator or freezer
has a tendency to introduce a bit of moisture which is
undesirable in maintaining the quality of these
products. You could open them and see what sort of
condition they are in, but you will probably want to
replace them anyway since they are so old.
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I have a simple, but wonderful
tasting mint dipping sauce for BBQ shrimp, meat, chicken
etc. I place 2 cups (packed) of mint in food processor
with 2 T lemon juice and I/2 C of vegetable oil and a
1/4 t of sugar. Mix well. My question is can I freeze
this mixture? Look forward to your response. Thanks. LB |
There isn't anything in this
mixture that doesn't freeze well so I don't see why you
can't. You will probably see a difference in texture of
the frozen sauce as the mint will get a little soggy. If
I were you, I would freeze a small amount and thaw it
out to see if you are happy with the result. NOTE: LB
did try it and was happy. She writes: "After 20 minutes
defrosting the aroma is wonderful and it doesn't look
sad and tastes great---so after being frozen in a
plastic container for 4 days, I will use it."
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Hey pinch of - my basil has black
patches throughout. I live in Texas and it's mighty
warm, but this is the first time this has happened. my
penny royal also has the same. any thoughts? LD |
There are many reasons that
black spots appear on plants. Your best diagnosis will
come from someone who can actually look at the problem.
I suggest you take a sample of both plants to your local
nursery or Master Gardeners' office to see if they can
help.
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My basil plants have turned yellow
and brown spots, can you tell me why? LC |
Sometimes leaves turn
yellow when the plant is overwatered. This condition is
also indicative of fusarium or verticillium wilt. Both
are fungal diseases for which there is no cure.
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I am growing Thai basil (from
seed) in my kitchen window. The plants look beautiful
they are around 3 inches tall. If you look close you
will see there is some type of bug looks like a white
aphid to me but really tiny? There are hundreds of them
on the top and bottom. Where do they come from? This has
never happened to me before with my basil. I have
sprayed it down and pretty much removed all of the bugs.
Do they live in the soil and how do I know they are all
gone? I love having it growing in my kitchen but now I
am thinking about moving it to the garden. I guess I am
afraid of them being transferred to my outside garden.
Any suggestions or info on this would be great. Also if
they are an aphid I thought basil was supposed to repel
them? Thanks. KS |
Aphids love to feast on new
growth so what could be better than seedlings? It seems
most likely that they would have come from the soil, but
it's hard to say. In large colonies some grow wings so
they might have come in that way. Your spray of water is
the best control, however, in the garden other good
pests, like ladybugs and lacewings, will help, too. This
is a positive argument for planting them outside. While
basil is bothered by few pests, aphids are definitely
one of them.
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I'm wondering if there is a
published guideline for herbs that should NOT be mixed
together. I know a significant amount of info about
cooking & herbs but I experiment a lot with them. I'm
wondering if a guideline exists of what shouldn't be
mixed; no particular example, just a list? AK |
I'm not aware of any such
rules about mixing herbs. In general they all work
pretty well together and it is more a matter of taste.
Some are stronger or more delicate than others so need
to be combined carefully. That's where experimentation
comes in.
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Hello there, I have an indoor
Basil plant that I bought potted at Trader Joe’s…I’ve
had it a month and a half or so now, and today I noticed
it had holes in many of the leaves, and upon closer
inspection there was a green worm hiding on one of the
stems. Where did it come from??!?! I don’t think it was
there the whole time, the plant has been sitting on my
sill indoors all this time. Is it still safe to eat the
leaves that aren’t half eaten, or should I throw the
whole thing away?!?!
Thank you for your advice! TF |
The worm may have hatched
from eggs laid on the leaves or in the soil, or it could
have hitched a ride from the greenhouse where the basil
was grown. Sounds like you have gotten rid of it so just
keep your eyes open for others. The plant itself should
be fine and completely edible.
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I was given a small bay tree that
was about 2 feet tall. It's growing indoors as we live
in a very cold winter climate. After the first year, it
had grown about a foot and I repotted it into a larger
container. It has really grown quickly since then. It
just reached about 6 feet tall, but the only side
branches are at the bottom of the tree. Recently, the
tall top of the tree started to lean over. I had to
support the upper part of the tree with string to keep
it from leaning over at nearly a right angle. I would
like to prune it in a way that will stimulate the growth
of more side branches. Can I cut it off about 2 feet
from its top? That's the point at which it is leaning
over. Will that cause more side branches to appear? What
a pleasure to find this website - thank you for your
help! ID |
You are right on track.
Pruning from the top will cause the tree to branch out.
Just keep in mind you don't want to take more than one
third of any plant at a time.
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This may be a stupid question
but is minced garlic you buy in a jar in the produce
section of the store cooked or is it raw? KP |
I think it's a pretty good
question. Jarred garlic is considered to be in the raw
state.
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If I put garlic in a container
with oil and red wine vinegar, is there still a chance
of botulism if unrefrigerated? TS |
Yep, it's the garlic the
creates the potential for botulism.
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Hi, I am a real basil lover! After
many tries, I have finally gotten my basil to thrive
located in my windowsill. I notice that the basil leaves
on the top of the plant are much larger than the basil
leaves on the bottom of the plant. When harvesting the
leaves, does it have any effect on the health of the
plant if I pick the larger leaves (top) before the
smaller leaves (bottom) or vice versa? MBA |
Your basil will thrive and
become more bushy if you harvest the leaves from the
top. Pinch clusters of leaves at a point where they
emerge from the side stem or at other v-shaped joints.
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Hello! I have a question for you
about my basil plant. I live in Houston, TX and am
growing a basil plant in a pot in my backyard. It is
growing nicely, but I have noticed wormlike paths on
some of my leaves. I have attached a picture so you can
see it. What is it and how do I get rid of it? Also, are
the leaves that do not have these squiggly lines still
safe to eat? Thank you so much! CH |
Our policy is not to open
attachments so I didn't see your photo, but it sure
sounds like leafminers to me. Pinch off the affected
leaves and check the plant for eggs to prevent more
damage. The unaffected leaves should be fine.
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I am a first time grower of basil.
I really like the taste and thought I would try to grow
it on my own. Started from seed and the plants were
about 2-3 inches tall, full of leaves and doing well.
Overnight I only have stalks growing now, no leaves and
they look bad. Can you tell me what is going on? Thanks.
NA |
This could be a common
condition called "damping off," but it sounds more like
a chewing pest to me. That leaves it wide open to
anything from caterpillars to deer depending on where
you live.
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Hi. I'm a beginner cook. I would
like to know general rules, like what spices are best
used with what meat, and whether fresh or dried spices
are better. I mostly prepare chicken, pork, beef and
fish dishes. Any help would be appreciated. Thanks! CC |
This website is your best
place to start for this sort of information. Check out
our Articles List for all
the topics. In particular you may want to visit "Basic
Guidelines for Seasoning with Herbs and Spices" or
the ever-popular "Fresh or
Dried?"
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Good Afternoon, I came across
your website looking for information about planting a
Herb Garden. I am going to have 3 ~ 2’x8’ raised beds
for both herbs & vegetables. Where can I find info about
what herbs go/should be planted next to one another or
what herbs should not be planted next to one another
too? Also recommendations for herbs to intersperse with
vegetables. This is my first try at herb gardening and
all this has been brought on by my granddaughter who has
never had a garden.
Any other suggestions or references to other sites for
information is most welcome and appreciated. DA |
The most important
consideration for planting your beds is the water needs
of the plants. Annuals, like basil and chile peppers,
require more water than established perennials like
tarragon and rosemary. I suggest you plant one bed as a
permanent herb garden and then use the other two for
vegetables and annual herbs. See the article "Herb
Harvesting How-To," as well as many other articles
about growing herbs on this site. Seeds of Change
website has
this wonderful article about Companion planting.
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Hi, I was scraping seeds out of
large jalapeños (thankfully, from what I’ve been
reading, I was wearing rubber gloves) when I started
coughing and felt like was having an anaphylactic
reaction to them. Had to run outside to catch my breath.
Does this mean I’m allergic to them or is this a typical
reaction? Thanks, KB |
Most sources that recommend
wearing gloves when handling chiles will also say to
avoid inhaling the fumes. As you found out, they can be
quite intense.
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I am looking for
celeriac....either fresh, dried or powdered...where on
earth can this be found? Thanks CD |
This is really a fairly
common root vegetable in the produce department at
supermarkets although it is often sold as celery root.
I've never seen it dried or powdered.
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Is mint with rust safe to eat?
Should I throw out the whole plant? and how do I prevent
it in the future? Thanks, SZ |
Rust is a fungal disease so
that is definitely not desirable on the dinner table.
Rust is also nearly impossible to eradicate so you might
as well get a new plant. Good air circulation is an
important way to prevent rust. Also important is to
avoid getting the leaves wet when watering.
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Hello, Please can you give me
some tips on how to cover the bitterness in taste of the
perennial basil in a pesto for example? Thanks, RF |
Bitterness can be hard to
mask, but you might try adding a couple of cherry
tomatoes (as we do in our
Cooking School Pesto recipe). Some people add a
pinch of sugar to tomato sauces to prevent them from
being bitter so you could try that too. One more idea
would be to use less basil and more parsley in your
pesto.
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Love your web site! Found it
while the TV was off due to weather; which is part of my
question. I live in zone 6. As an avid cook, nothing
beats fresh herbs. After a bad first attempt I raised
the bed six inches, that really helped. I grow
completely organic. My question is: any idea, other than
five gallon buckets, to keep parsley from getting beat
down by heavy rain, which we are prone to? Thanks, JB |
The only thing I can come up
with short of an umbrella would be to offer your parsley
some support in the way of staking and tying. The more I
think about the umbrella, however, the more I think that
might work. You could find an old one and sink the
handle into the garden, then when the rain starts, just
open it. Hmmm...
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Can you please tell me where I
might buy black poppy seeds for use in baking? I have a
lovely recipe for poppyseed lemon cake but had to use
caraway seeds instead as I couldn’t find poppy seeds
anywhere. DG |
I see you are writing
from the UK so I can't recommend any particular physical
places, but I did find it available online at the
Spices of India website.
World Spice Merchant, based in Seattle, Washington
here in the US, also says they can do international
shipping...for a price.
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Hi - I've been reading your Q&A
page this evening and you certainly are a wealth of
knowledge! I didn't see anything that pertained to my
situation so I'll ask directly: I live in central Texas
(Austin), which seems to be a great climate for
rosemary. A friend is moving and offered to let me
have/transplant her rosemary bush, which I'd love to do.
However, you say that spring and fall are the best times
to do this, and now it's already in the 80-90 degree
range here (Fahrenheit). Is it unwise to transplant in
this weather? And do those times also apply to planting
rosemary plants purchased, say, from a nursery? Thanks!!
JR |
You can transplant at any
time of the year, but the heat will be added stress so
you'll want to baby your plant along for awhile. Make
sure the soil it goes into is high quality, maybe add a
bit of compost if you're putting it into the ground, and
provide plenty of water as needed. Do keep in mind that
rosemary doesn't tolerate "wet feet" so don't overdo the
water either.
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What is the best way to have long
term storage of Saffron? TE |
As with all spices, heat and
light are the enemy. Your saffron probably came in a tin
or a glass vial so leave it in that and store in a cool,
dark place.
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I didn't know that I'm not
supposed to refrigerate fresh garlic. It's been in my
refrigerator for about 4-5 days. Is it still ok to use?
TS |
This is more of a quality
issue than a safety issue in that garlic and onions get
soft and will sprout more quickly when refrigerated. If
the garlic is still firm and unsprouted, it should be
fine to use.
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Is there a difference between
ground and dry oregano? FP |
Ground oregano is dry
oregano that has been processed to a powder. They are
interchangeable although you would want to use a little
less of the ground product just because it takes up less
room in a measuring spoon than the dried leaves.
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Hi I was planning to make a
special tea with fresh mint leaves inside of them but I
was wondering how long would the fresh mint lasts inside
of the hot water or how long would it be before the
fresh mint went bad. If you can answer my question I
would be very happy. Thank you so much. YA |
If you are planning to make
a tea blend that won't be consumed right away you will
want to use dried mint leaves because they would likely
mold if not completely dry. For brewing the tea, you
just need to steep it for about three minutes in the hot
water whether it is fresh or dried.
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Like many cooks, I also garden. I
want to grow my own sumac, but can't find a source for
viable seeds for the edible variety. Don't know if it
will grow here in coastal Oregon, but other sumacs do,
so I'd like to try. Can you help me? AB |
It's a good idea, however,
I sure couldn't find any sources for the seeds or
plants. You might want to contact a nursery that
specializes in rare and unusual plants to see if they
could help you find Rhus coriaria seeds.
Nichols Garden Nursery is in Oregon and could be a
good place to start.
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When we were in Hawaii, we saw
a spice called "furry caca". Supposedly, is was a spice
for rice. Longs drug store had it but they were out.
What is it and where can I get some? Thank You. LM |
Your spelling is quite
creative, but you might have more luck finding this
Japanese seasoning by looking for furikake. It is a
savory combination of dried fish, seaweed, sesame seeds
and a wide variety of other ingredients depending on the
manufacturer. You can order it from
our Mini-Mall or look for it
at your local Oriental market.
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Hi! I have tried over many years
to grow apple mint and always find it a struggle. I had
a lovely plant last year, this year the base of the stem
is brown with lots of small white/creamy spots. Some of
the lower leaves also have this same problem. What is
it, what can I do and is it safe to eat. Thanks DG |
Sounds like it may be a
fungal disease but there is no way to say for sure
without seeing it. For the best diagnosis take a sample
of the problem to your local nursery or
contact Master Gardeners in your area.
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Hi, I am trying to make a healthy
smoothie and the recipe calls for "a node of cilantro".
How much cilantro is that, please? SS |
That's a new unit of measure
for me. I looked up the dictionary definition of node
and, in botany, it refers to a joint in a stem or the
part of stem that bears a leaf. Your recipe writer
probably means a sprig.
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I am washing and packing to
sell 'nice large' bay leaves at a market and was told by
a "Miss Know all" that this particular tree is not a
'cooking' bay leaf tree. Is this possible?? Please help
me before I pack. HH |
This is a common mistake.
Find pictures of bay and other plants it is often
confused with in the article "Nine
Ways to Enjoy the Herb of the Year, 2009: Bay Leaves."
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My mother made perogies with
cottage cheese smothered with melted butter and topped
with chopped "mint". The Food Channel refers to mint for
cooking also. When shown, they appear a dark green. I
did not relate this to the spearmint family, but that
seems to be the majority. I found some in the back yard
that match the pictures on your website and my cat loved
them, so I thought it was cat nip. When I taste the
leaves they are not palatable nor minty tasting. The
edges are a little more rounded vs. pointed. I want to
find the same mint she used years ago. Any advice? CJM |
Those perogies sound
yummy! Spearmint is the most common cooking mint. You
might start by trying to find out where your mother got
the mint. Did she buy it or grow it? Maybe someone in
your family knows.
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I have a recipe that calls for 2
sprigs of dill. What is a sprig of dill and if all else
fails can dried dill weed be substituted and if so how
much? G |
A sprig of dill is a length
of the plant with the leaves still on the stem commonly
about six inches long. Two sprigs isn't really very much
so you might use a half a teaspoon of dried.
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I am trying to make a lavender
simple syrup. The recipe calls for 3 T fresh or dried
lavender flowers - I have lavender oil - how much should
I substitute for the 3 T? D |
Unless you are 100% positive
that your lavender oil is food grade, I don't think you
should make this substitution. If you are sure that it
is edible just start with a drop or two and give a taste
to see if you are getting a nice flavor. Too much
lavender has a tendency to taste medicinal.
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I have heard that garlic which is
not ORGANICALLY grown is very bad for your health. Is
there any truth to this and if yes why? BS |
While organic garlic may
have more health benefits than that grown
conventionally, I can't imagine that all of the past
studies that prove how healthy it is have used only
organically grown bulbs.
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Can you eat dried mint? Can you
also put dried mint directly into hot water to make mint
tea, at the same time eating the mint? E |
Dried mint is an herb just
like any other dried herb so there is no reason you
can't eat it.
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Hello. I love your website. I am a
plant lover and decided to buy a boxwood basil plant to
add to my garden collection. I don't know much about
this type of basil but have learned from reading your
website that I need to punch off the flowers that are
starting to appear. Which is off because it is a new
plant. My question for you is. How long can my boxwood
basil plant live? Its not your normal basil as it grows
in a tight roundish bush with tiny leaves. Anyways. If
you could give me more info I would greatly appreciate
it. Thanks. M from AZ |
I wasn't familiar with
this
new offering from Burpee until you asked. The
company lists it as an annual, meaning it should live
for about a year. In your warm climate, however, it
might live longer. The plant may be new to you, but if
it is a good size it has probably been alive for some
time.
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My daughter consumes a whole
packet of cardamon pods each day, eating them like
sweets uncooked. .... she seems to have an addiction
because if there aren't any in the house she becomes
very irritable. Is it dangerous to the body to eat such
large amounts? Thank you so much for your help. CH |
Women
who are pregnant or nursing as well as people who have
trouble with gallstones should avoid large amounts of
cardamom. Your daughter's consumption sounds excessive
to me (and expensive!) and I think you should check with
a health professional about the potential danger of such
a habit.
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This is my first visit to your
website It won't be my last. I also am interested in
finding pastry spice as my Mother's (she is now
deceased) recipe for raisin cake called for it. I am
about to make it again and made some queries at the
local Bulk Barn. The clerk did some searching and could
find nothing. Last time I made it I used something
called 5 spices. Can you tell me what is in that or for
that matter allspice? thanks for any help you can give
me. RG |
Chinese five-spice powder
is usually some combination of star anise, cinnamon,
cloves, fennel and Szechuan peppercorns. Recipes vary
and your "5 spices" may be a blend of something else for
baking. Allspice is not a combination of spices but a
single spice. Please see the article "All
About Allspice."
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|
A local Thai
restaurant serves toasted, very smokey dried crushed
chili flakes
with its other table condiments - the first I've seen of
this. You just sprinkle on your food - adds heat and
great flavor. They are almost black, but you can see
they were red to begin with. The taste/odor is again,
very smokey, not just like any crushed dried chili
pepper. We cannot communicate well enough with the
serving staff to figure out how they do it. The Thai
chilis I have found (in San Francisco) are all fresh.
Only Asian whole dried chilis I have found are Japanese,
although I did find a Thai store that sells dried,
already crushed Thai chilis - crushed, not whole. I
toasted them (almost killed myself inhaling the fumes -
is that dangerous, by the way??) but they do not taste
the same, they don't have that wonderful smoke aroma.
The restaurant actually showed us a whole one, already
toasted and black, but it wasn't all crushed up yet, so
they obviously buy them whole and crush and toast them
themselves. They told me they sell them at a particular
store in SF, but I couldn't find them. Any help at all
on this? Thanks very much! MA |
I wonder if they might be
chipotle chiles? Chipotles are smoked jalapenos. (See
the article Smokin' Chipotles) You can get them
dried, whole or ground, or in a delicious adobo sauce.
They are Mexican rather than Thai but chiles have a
tendency to travel. We do need to be careful when
handling chiles, as you discovered, this is the same
thing that is used to produce pepper spray.
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I'm glad I found your website. I
just bought a potted mint plant that was very healthy
looking but has started having a problem with
whiteflies. I have been using some leaves in my cooking
(really good in wraps or in Thai curries with coconut
milk) but I started to notice tiny brownish/blackish
dots all over the undersides of the leaves. I can't tell
if this is a normal part of the plant or if it has
something to do with the whiteflies. It's definitely not
their eggs (which are larger and whitish) and from what
I've heard it doesn't sound like their droppings. They
are tiny, almost like hairs, but it's too difficult to
get them all off and I'm not brave enough to eat my mint
anymore. Would you happen to know anything about it?
Does mint normally have tiny dark specks under the
leaves? S |
Rust is generally the only
disease that will bother mint so that's out. You might
want to do a little research into mites, spider and
others, as this seems to be a frequent problem with
mint.
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|
I have successfully grown mint
sunk in a herb garden for years, but had to move the
garden a few years ago. Unfortunately my mint did not
survive in the transplant pot over the winter. It was I
believe a Perfum Mint, but I use it primarily for mint
tea and other beverages. I liked the subtle mint flavor
in the tea. I have seen Spearmint and Peppermint as well
as Chocolate Mint at a local store, but am concerned
especially with the latter type of mint. What type of
mint would you suggest that I replant this Spring that
will offer a similar subtle flavor? Thank you. JS |
I'm not familiar with
what you call perfum mint. Spearmint in a good
all-purpose choice for cooking and tea. Peppermint has a
bit more of a bite and chocolate mint is peppermint with
just a hint of chocolate.
|
Hi, Thanks for your help in
advance. I have planted some basil seeds in a Flaired
window box 5-3/4"h x 24" w x 10-1/2" d . I have used
Potting Mix soil. I planted the seeds half an inch below
the surface of the soil. first of all I wanted to know
if the soil is proper for planting basil. secondly How
long should I wait till I see some growth. It has been 3
days now. It seems like nothing is gonna happen.
Thanks, SS |
You might have more success
with a seed-starting soil blend but, personally, I find
that stuff difficult to work with. Basil seeds take a
week or even two to germinate.
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Do you have any suggestions on
how I can get tahini easily out of a can or jar? I have
a jar of it and also a can. They both seem to be almost
rock hard and impossible to get out. I am ready to just
throw them both out. Help!!!! Thanks for your help. C |
It's always best to use tahini at room temperature. If you are still having
trouble you might try heating it slightly in the
microwave or in a pan of hot water. Be sure to remove
the lid before trying that.
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|
Is it possible to root a bay
laurel cutting? Can you tell me how? Thank you. BG |
Bay laurel is notoriously
difficult to propagate. The best way to attempt it is
through the process of "layering." Basically, you bend a
branch down, nick the bark with a knife and fasten it to
the ground under soil. You might also try taking a
cutting and using a rooting hormone. Be aware that it
may take months for the plant to root using either
method.
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My basil plant has been
flourishing with great leaves, and looks great, except
for one thing. As of yesterday, there have been bumps
that appear to be growing FROM the plant alongside the
stems. They're of the plants colour, but they're along
side the stems and follow all the way up...what is this?
I thought they were bugs, but they seem to be a part of
the plant....? |
Sounds like maybe the plant
is doing so well it's decided to spread some roots. I've
seen this before. If you took a cutting and rooted it in
water, the roots would emerge from these bumps.
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Hi, I've noticed that a lot of
store bought mustards contain 'vinegar' as an
ingredient. I'm wondering if they're referring to
regular white vinegar. The reason I'm curious is that
I've seen many recipes for mustard now that contain
elaborate ingredients (ie., red wine vinegar, white
wine, etc). I'm curious if I can just use regular old
white vinegar to make my mustard. Thanks, AB |
My guess is that your basic
commercial mustards contain the cheapest ingredients
available and that is likely white vinegar. Those other
vinegars like balsamic or red wine often have a higher
acidity and more flavor than the basic white, but you
could certainly achieve mustard with it.
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When I measure lemon peel, am I
supposed to pat it down to measure or leave it fluffy?
Similar to brown sugar which I compress to measure, I
assume I should pat down the peel… What say you? NH |
I say you you put it well,
not necessarily packing it like you would brown sugar
but patting it in a little to compact the measure.
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|
Hi, thanks for your help. I
live in San Francisco and just put some basil plants out
in planters on our deck. I have found the upper leaves
of the plants being eaten by something. I examined the
plants and found a small, light brown, translucent
winged insect about ½” long under a leaf. I can’t
identify the insect, can you? jm |
I found two insects that
meet your description, Braconid Wasps and Lacewings, but
they are both good guys who feed on the insects that
damage our gardens. This is a good example of how the
pest we see may not be the one causing the problem.
Looking into what these two like to eat may give you
other ideas as to just who is eating your basil.
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|
Hi. My question may sound a little
different than most regarding basil, but I am interested
in harvesting the buds from my basil plants (once
they've formed), for their medicinal value. The plants
are each about 7"-10" tall. My question is, are there
any things I can do (besides using a higher phosphorus
fertilizer) to increase bud production and/or size?
Also, if I harvest the buds right before they are about
to flower, would they still be free of seeds? Thanks, JP |
Basil loves light and heat
so it would help to give the plants as much sunshine as
possible. The seeds don't form until after the flowers.
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|
I see where a lot of people are
asking about how long the big jars of garlic are good
for...like the ones you buy at Costco. I found that if I
used a clean spoon EACH time there was never any
spoilage...I actually used one of those big jars over a
year's time and it was good till the end. The one
before, I was not so careful with and it spoiled within
a couple of months. RF |
Using clean utensils is a
good policy for every sort of jarred product.
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|
I planted basil seeds a week
ago--Genovese, I believe. I've kept the soil moist, but
have noticed coriander-sized white pods in my basil
pots. I say pods because they squish when I squeeze
them. I just want to be sure this is normal, that these
pods are not fungus or some other kind of pest. Is this
simply the seed germinating, and I didn't cover them
well enough with soil? DG |
The seeds germinating
should look more like a sprout. I'm thinking you might
be seeing slug eggs. They look sort of like little
pearls. It might also be perlite in the seed starting
mix although that is firm, not squishy.
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Can bay leaf grow in
Washington, DC and can bay leaf be stored in a freezer?
Love your site. DW |
I'm thinking the
temperatures in DC drop well below 20 degrees for
extended periods of time in the winter, don't they? If
this is the case you would want to grow bay in a
container that you could move to a protected area during
cold spells. You could certainly store bay leaves in the
freezer but they dry so well, I don't see the point.
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|
Just wondering...what IS the
difference (taste, advantages, disadvantages) between
fresh garlic and garlic that's been hanging in the
cellar for months? |
Gourmet Garlic Gardens.com has an excellent article on this subject.
You will find it under the heading "Making
Good Garlic Last as Long as Possible."
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|
I have some Sierra Nevada Stout
and Stoneground Mustard sealed in jars dated with a
shelf life of 2007, my question, is this still good to
eat and would it harm us? We love this mustard and I
bought a whole case. Thank you. N |
Unless a mustard contains
perishable ingredients like eggs or fresh vegetables it
doesn't really "go bad." I suggest you call the
manufacturer and ask them what they think if you are
uncertain.
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I was wondering, what other
uses are there for fennel leaves and stalks? JM |
Have you seen the article
"All About Fennel?" You
will find links to other ideas on this page as well.
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I buy basil from grocery stores in
the winter. After days in the refrigerator, the leaves
get black spots. Are they still edible for use in pesto?
Thanks for your help. God bless you. DJ |
A few black spots would be
harmless unless you see mold, but like I always say, if
you find it icky, don't eat it!
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I have a basil plant, which at
first glance looks pretty healthy and full. However, I
noticed that some of the leaves are quite shiny and a
little sticky. Also around the outside of the pot is
sticky. I haven't been able to see any bugs on it. What
do you think is the problem? IR |
Although it could be
completely unrelated to nature, like something was
spilled on the plant, a sticky residue is often
associated with "honeydew," or excrement from a variety
of bugs. Since the plant seems healthy enough, you might
try just giving it and the pot a nice bath is plain
water and then continue to monitor it for some sort of
insect.
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I've been reading about the
dangers of Garlic in Oil. Is it safe if you've cooked
the garlic & oil together to a point of boil, then jar
it? Refrigeration of course is a must. Just wondering if
cooking it before hand makes a difference. Thanks for
all the info! JH |
As far as I can tell, the
general guidelines of keeping garlic oil less than one
week in the refrigerator stand for that which is cooked
as well. Botulism is definitely not something to push to
the limits.
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Hi! Because St. Patty's day is
just around the corner, I am making my official St.
Patty's Day drink the Mojito. I have found that the
flavor I like best is Spearmint. Do you guys have any
suggestions for extracting the flavor or recipes for
mojitos that are good? I noticed in Cuba that they look
like they boil the mint down and extract the flavor in a
simple syrop mix and then add that to the soda and rum.
Do you guys have options for the perfect mojito drink?
Thanks, KM |
Unfortunately I didn't get
to your letter until St. Patrick's Day so my answer is
not timely for your celebration. One trick to getting
the most herb flavor into a simple syrup is to use a
good handful of the fresh leaves and let it steep for 30
to 45 minutes. Most bartenders I have seen "muddle," or
crush the fresh leaves with sugar right in the glass. I
guess you will have to do the research to find out which
method you like. Do be sure to let us know.
|
I read an article on your
website by Sandra Bowens about freezing Basil. (see
A Bounty of Basil)
I have an AeroGarden in which I grow basil. After
harvesting , I place the basil in a plastic bag and
freeze it. I remove the bag from the freezer and quickly
use a rolling pin to shatter the leaves & stems into
small pieces in the bag!
Can then be refrozen ready for use. Works very well! JL
|
Thanks for the hint. I tried
this and I think it's a great idea. Now I have my own
little bag of shattered basil in the freezer!
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If I eat garlic raw for health
benefit only, and if I buy peeled garlic in a jar, ( vs.
freshly peel right before I eat), does the garlic still
has same amount of active ingredient? Meaning do I still
get as much benefit from it? thanks. BYG |
The latest research
indicates that garlic that is crushed and allowed to sit
for about 10 minutes yields the maximum amount of allicin. That said, if you are buying whole peeled
garlic it should stand to reason the benefits
would be equal. I could only find
one source that said chopped garlic frozen for three
weeks still had the same health benefits.
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I have some good spices that
have dried up in the bottles or packages, can I save
them and how? EB |
I'm not clear on what you
mean since most products sold in bottles and packages
are already dried. To see if they are still viable, try
crushing them between your fingers to see if they still
have a nice aroma.
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|
I was at a Mexican grocery store,
and asked for cayenne peppers. They didn't have any idea
what I was talking about! They had shelves and large
tables heaped full of peppers --- chili this and chili
that. Some looked suspiciously like cayenne, but neither
they nor I had any idea if something labeled "chili
whatever" was in fact the "cayenne" pepper with which I
am familiar. It looks to me like "chili" is simply the
Mexican word for "pepper." My question is: What is the
Mexican name for "cayenne" peppers? Thank you, JG |
Chile peppers get
complicated in any language because there are so many
different types and local nicknames. From what I can
determine Pimienta de Cayena is Spanish for cayenne
pepper.
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I made my own pesto and friends
started to order from me, and so I'm thinking of selling
pesto as added income, but I don't know the shelf life
of a bottle pesto if I store it in the refrigerator? WLU |
For my own consumption, I
don't like to keep pesto in the refrigerator for more
than a couple of weeks. It does freeze well. You might
want to check with your local health department for
guidelines before you start selling a perishable
product.
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|
I purchased a Red chili Ristra
several yrs ago..and have kept it in my house
..hanging...HOW long will this ristra last for edible
purposes? Do they go bad? Lose flavor over the yrs? Does
it get to a point where it may be too old and should not
be processed for eating any longer? thank you so much,
SK |
Seems to me a couple of
years or so would be a good limit but I can't come up
with a good reason why. It is a dried product so if that
process was done right, the only worry would be is if
they still taste good. You might want to simply try one
of the chiles to see if it has any flavor.
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|
Where can I buy edible paper in
Calgary Alberta Canada? JM |
This isn't really my
department but I was intrigued by how someone might use
edible paper. Looks like
Cakeworks on 26th Street would be a good place to
start.
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|
Hi! I was going to roast a bulb
of garlic today, but when I cut into it, the inner
sprout was green. I have heard that this will lead to
bitterness. The sprouts had not protruded out of the
paper yet.
Would these bulbs still good to roast, or should I look
for some with no green? Thank you, CT |
Cook's Illustrated did one
of their big tastes tests on garlic with the green
shoots left in or removed. They determined that the
green sprout does indeed make a dish harsh and bitter.
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Is Chinese hot mustard powder the
same thing as ground mustard? JD |
Botanically, Oriental
mustard differs from yellow mustard, but in general
prepared Chinese mustard is hotter than others because
it is served right after mixing.
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Hello, I have a "Winter Creme
Fraiche Baked Potato Soup" recipe. What and where
is creme fraiche? The recipe calls for 8 oz. Thanks DL |
Oh, that sounds yummy! Creme fraiche is a delicious thickened cream. You can
often find it at more upscale supermarkets in the cheese
department.
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|
I have a recipe that calls for 5
sprigs of rosemary. How much dried rosemary should I
use? BM |
I think I would start with
about one teaspoon dried rosemary for this switch and
then taste it to see if that is enough.
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|
A&P always carried Master
Choice Great Shakes Grilled Steak Seasoning. I can no
longer find it nor anything with same ingredients. any
suggestions on where I can get more? I tried several
A&P's with no luck and Master choice brand is made just
for them. Any way to purchase this online? KD |
Have you tried McCormick's
Montreal Steak Seasoning? A single source on the
Internet says that the Master Choice product you seek is
the generic version of the Montreal blend.
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What is the nutritional value of
sumac? We bought a kilo bag of this at a local store,
the plastic bag it was in was quite sticky to the touch,
can you tell us why? DR |
You'll find all I know
about the food value of sumac on the "Nutritional
Q&A Page." Some spices cause plastic to deteriorate
a bit so this may be why your bag is sticky. I haven't
had this problem with sumac before but it is common with
ginger and turmeric.
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We love to make home made garlic
butter (with salted butter). What is the safe storage
life if stored in the refrigerator and freezer? Thanks.
LG |
It is best to treat garlic
butter like any prepared food. You wouldn't want to keep
it more than 5 days or so in the fridge, but you could
freeze it for about six months.
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Should I just toss 12 bottles of
mustard seed that is over 20 years old? |
Probably. Try mixing some of
the crushed seeds with water to see if they are still
viable.
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Greetings! I have always
refrigerated my homemade mustard in the refrigerator.
The recipe I've been using which includes eggs has to be
cooked on the stove for about 10 minutes, which is then
placed in jars. The mustard keeps for about a year in
the frig....but what about shelf life in the pantry? I
just read another website and it said that "commercial
mustard" has a shelf life of 3 months...what's the
difference by being commercial? Are there different
requirements? Is there a "test kitchen" in Phoenix, AZ
where I can take my product to be tested? I may have a
chance to sell my product to a gourmet market and want
to be safe if the product is left out on the shelf.
Appreciate any suggestions you may have to offer. Thank
you-DW |
Since your recipe contains a
perishable ingredient like eggs it should be
refrigerated. Commercial mustard is processed
mechanically and also contains preservatives to make it
shelf-stable. If you want to market your mustards
commercially, you should check with your local health
department to ensure you meet their requirements.
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I am searching for Schilling
Vegetable Seasoning Supreme product. It also says
"Buttery Herb" on the front panel. Please help me find
it! Thank you. CDC |
These days it is called
McCormick Vegetable Supreme. If they don't have it in
the spice aisle at your supermarket, maybe they will
order it for you.
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Dear A Pinch of: If I were
going to buy 5-8 "must haves" for any basic kitchen
pantry, which spices/herbs should I include? I have an
old stock of misc. things that have moved with me from
house to house and I know it is time to start fresh.
Thanks!
A fan in Ohio |
To me, the basics would be
black peppercorns (with a peppermill), thyme, ground
cumin, Hungarian paprika, a good quality chili powder
blend, Italian mixed herb blend, ground cinnamon, sesame
seeds and dill weed. It depends largely on what you like
to cook. Someone who cooks Mexican dishes frequently
would need different seasonings than one who enjoys more
Italian fare. Perhaps the best way to stock a spice
cabinet is to accumulate ingredients as recipes dictate.
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|
Hello, It is winter in
California (end of January) and my basil plant has all
gone to wood, like a tree that has lost its leaves. Will
it come back in the spring? Or is it time to throw it
out? Thanks, LR |
If you scratch the stem and
it is still green underneath I would say wait to see if
it sprouts new growth. I haven't seen a plant do this
but I've never grown basil in California, either.
|
A follow up from a previous Q&A:
Hi. You answered my question about a source for brown
mustard powder with hulls removed--you suggested
Penzey's. Thank you for considering my question. I was
also able to discover that Wisconsin Spice Co. sells
brown seed powder without the hull material. Again,
thanks. DD
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|
Hello, I just bought 26 new
fresh herbs and spices for cooking at a Cider Mill Farm
market that gets these spices and herbs in bulk and bags
them for consumer purchase in small amounts. In wanting
these spices I found this to be lower in expense. I also
bought bottles to store each of these items in from the
same place at .99 a piece. I figured the one time bottle
expense would make the purchase of replacing cheaper.
But now that I have all these spices and Herbs bottled,
marked and dated, I came across a couple of sites that
say to use glass bottles as storing spices and herbs for
long term use is not recommended as the odor of the
plastic is taken on by it's content. The bottles I
purchased are plastic so needless to say, this is
upsetting. McCormick's products are sold in plastic so
this isn't something I even thought of. What would you
do had this been you? Would you go ahead and keep the
plastic jars since doing so would avoid the waste of
spent money, or would you eventually replace them with
glass? Thank you for your advice, SG |
My spice cabinet is a
mixture of glass, plastic bottles and tins. While it is
true that some spices like ginger and turmeric have a
tendency to degrade plastics, most seasonings are fine
in plastic. The real key is to make sure that the
container is considered "food grade." These are made
from polycarbonate, polyester or polyethylene. Since you
purchased the bottles from the same place as the spices
they have probably done the homework for you. Ease your
mind and give them a call.
|
|
I saw a food special about Indian
food in NY and they mentioned a shop/nursery in NJ that
specializes in rare Indian herbs and spices. What is the
name of this place? MS |
It's hard to say. The Garden
State seems to have many, many nurseries. Did anyone
else see this program and catch the name?
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|
Hi! My recipe calls for one
cardamom pod. What is the equivalent of dried cardamom?
Thanks! SS |
I would use about 1/8 of a
teaspoon of ground cardamom to equal a single pod.
|
I have a question about mustard
recipe development. I've been making my own mustards for
few weeks now, but I'm having a problem. I cannot seem
to make my mustards "mellow". All of them seem to
develop an insane horseradish/wasabi character to them.
I've been grinding the seeds into a fine powder then
adding the other ingredients (water, wine, vinegar,
etc.). What should I change to lessen the volatility of
the ground seeds? Thank you. DG
I have a couple of ideas.
Maybe you should soak the seeds overnight in the liquid
called for in the recipe. I'm not sure if that would
make a difference, but that's how I've always done it.
The book
Gourmet Mustards
says that using
vinegar instead of water produces a milder mustard.
Perhaps you are just using too much mustard. In their
Basic Dijon-Style Mustard, they call for 2 cups wine to
1 cup dry mustard. And, lastly, don't refrigerate the
mustard until it has reached the degree of mellowness
you desire. Refrigerating "sets" the heat.
Hi. My husband and I have made
a New Year's resolution to try 1 new recipe a week.
Since I am not a very good cook, I am learning new
spices and how to do new things. We live in Kenosha, WI.
We found a new recipe for this week - Rotelli with
Roasted Asparagus, Chicken, and Lemon Thyme. However, I
cannot find any Lemon Thyme - anywhere. I checked all
our local grocery stores and cannot find it. Is there a
good substitute? Can I use ground thyme and ground lemon
peel? Thanks! J&J |
That's a good
resolution--I hope you'll include some of the recipes
from this site, too. (Don't miss the
Recipe Index.) You could
substitute the ground thyme and dried lemon peel but I
think you would get better results with plain fresh
thyme plus the lemon peel. See the article "Fresh
or Dried" for a conversion plan.
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|
Can you suggest a trick for
storing garlic in a high humidity area (Hawaii)? It
seems to go mushy pretty quickly. Thanks! SC |
You might want to try one of
the little Garlic Keepers that are available. They come
in ceramic or terra cotta and have holes in the sides
for ventilation as well as a lid to keep out light.
People are giving them rave reviews on all the shopping
sites I saw.
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|
I recently purchased a jar of
organic Tahini paste from a health food store. I have
stirred it up and it is the terrible bitter taste, is
this the way it is supposed to taste, how can you stand
to use it? BS |
Unlike the other
delicious nut butters that are available, tahini is more
of an ingredient than something to enjoy on its own. It
is often called for in hummus and salad dressing
recipes. Read more on the subject in the article "Tahini
in Your Kitchen."
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|
Hello: Can you tell me if there
is a difference in nutritive value between fresh garlic
and garlic powder? And is there a difference in
nutritive value between fresh ginger and ginger powder.
There is a distinct difference in taste between fresh
and powdered forms in both garlic and ginger. The
powdered form is bland. Thank you very much and very
much obliged. SCW |
You're right about the
distinct difference in flavor of fresh or dried ginger
and garlic, but I suppose that is true about most foods.
Anyway, here's what I learned about the nutritional
values at a nifty site called
NutritionData.com. In garlic, measuring 1 ounce
fresh vs. 1 Tablespoon garlic powder: total weight
28g/8g; calories 42/27; no fat; protein 2g/1g;
carbohydrates 9g/6g; dietary fiber 1g/1g. For 1 ounce of
ginger root vs. dried ground ginger: total weight
28.35g/5g;
calories 22/18; no fat; protein 1g/0g;carbohydrates
5g/4g; dietary fiber 1g/1g. Interesting, isn't it?
Thanks for asking.
|
|
Can you tell me the benefits of
whole dried lemons (crushed) from middle east versus
fresh lemon juice (squeezed). Thank you SM |
You stumped me a bit on
this. Dried lemons seem be be prized by cooks perhaps
because they are delicious and difficult to find outside
the Middle East. They impart an intense lemon flavor but
should be removed from a dish before serving. I am
guessing that in contrast to a squeeze of fresh lemon
juice added at the end of the cooking process, dried
lemons provide a deeper flavor to foods because they can
handle long cooking times.
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Can cilantro be substituted for
basil? Thanks. VV |
The leafy herbs are usually
interchangeable so this should work in most cases.
|
|
Can I substitute yellow mustard
(for hot dogs) for dry mustard? HH |
I don't see why not. You
could start with equal amounts and then adjust as
necessary.
|
|
Is rye seed and caraway the
same? Can I use caraway rather than rye? WZ |
We don't usually eat rye
seed, which is more of a lawn grass or grain crop. I'm
thinking you might be confusing the seeds that are in
rye bread as rye seed when they are actually caraway
seeds.
|
|
I am looking for a poster of
the Scoville heat unit of peppers. This for cooking
reference to be posted in a kitchen. Thanks. RM |
It is a good idea, but
apparently one does not exist. The gang over at
Wikipedia have put together a good
list of Scoville ratings that you could print to
keep handy in the kitchen.
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|
Hi. Thank you for the wonderful
website. I have a recipe that calls for Mint stems.
Which part of the stems should I use? The tender part
near the leaves or the thicker lower parts? Thanks. DL |
I'm curious what you are
making? The tender stems near the leaves would probably
have far more flavor than the more woody lower stems,
however, if you are using them as some sort of skewer,
the sturdier the better.
|
Please help - I was given a
beautiful Basil plant from a friend but now it is being
eaten by something white and rectangle that is attached
to the bottom of the leaves - how do I get rid of it?
Thanks. LS |
My first impulse is to
suggest you have a mealy bug infestation, but mealy bugs
don't eat the plant, they suck the juices. If this is
actually the case, you could try just washing them away
with a good stream of water or wiping the leaves with a
cotton ball soaked in rubbing alcohol.
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|
I do not like the taste of
fresh coriander leaves (coriander seeds are fine), It's
the piquancy and the smell. I usually use fresh parsley
in it's place but was wondering if there is another
fresh herb I might try with a bit more flavour? I mainly
have problems with the Moroccan and Asian dishes where
it calls for fresh coriander to finish the dish. Thanks!
NC |
I'm with you, don't care for
fresh coriander, aka cilantro. A little trick I do is to
sprinkle fresh parsley leaves with ground coriander seed
before chopping them, thus making a sort of mild
cilantro.
|
I came across an "authentic"
recipe for Dijon calling for hulled brown mustard
powder, verjuice, and other ingredients, but I have been
completely
unable to locate a source for a brown mustard seed
powder made once the hulls are removed. Does this
product exist?? DD |
The only sources I came
across for brown mustard flour were selling to industry.
Penzey's Spices sells crushed brown Canadian mustard
seeds they would probably be a good choice for a grainy
Dijon.
|
|
Where can I buy the spice
"Allspice" powder. Or tell me how to make my own out of
other spices. Thank you. CB |
You should be able to
find allspice alongside all of the other herbs and
spices at the supermarket. It's not a combination of
spices. Read more about it at "All
About Allspice."
|
|
Good Morning! My niece and I share
a love for sweet potato mustard we used to get at
Safeway...the company that made it is out of
business...any ideas how to make a mustard like that??
Thank you! IS |
This is a new one on me.
It's hard to duplicate a recipe one hasn't tasted, but
what if you added a bit of cooked sweet potato puree to
a prepared mustard?
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|
Hi - I brought my 2 rosemary
plants inside to winter a couple of months ago. We live
in Minnesota. Usually I just cut down my rosemary in my
herb garden in late fall and just start fresh and
buy/enjoy a big plant throughout the summer and fall. I
thought I would try potting them this year and try and
winter them. Sunny southern exposure near our front
door. They appear to be doing fine however I noticed
today that there are tiny tiny black bugs all over one
of the plants and now on our curtains. I assume they are
aphids. There are no other house plants. Is there anyway
I can treat them? They are tiny! Thanks! HC |
If they are indeed aphids
you should be able to wash them away with a strong spray
of water. Since it's probably too cold outside perhaps
you could accomplish this in the bathtub.
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|
Hello, I'm hoping you can
suggest a rosemary that I can perennialize in my zone 6a
garden. I have a few large cold frames and have found
that many plants and herbs survive very well in these
throughout the cold months of the year. But there are
constraints. Space in the cold frames is at a premium,
and nothing that grows too tall is suitable. And I want
a good culinary variety, not one that just looks nice.
So, is there a savory and prostrate variety of rosemary
that doesn't grow too wide or too tall? I got an unknown
variety of rosemary once that in retrospect seems
perfect, but that was before I had cold frames, and it
died in its first winter. Thanks for any suggestions. KH |
Take a look at a variety
called "Arp."
Territorial Seeds says it will survive to zone 5
with minimal protection. It gets to be about 4 feet
tall.
|
|
How long do dried spices last
if in bottles unopened, ie cinnamon, ginger? EM |
Ground spices stay viable
for 2 to 3 years while whole spices last 3 to 4 years.
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|
I've found black specks in my sea
salt. It has only happened to the small amounts I
transfer from the big jar to a smaller closed jar that I
keep near my stove. They don't move-- or appear to be
bugs, but I'm worried. Are these mites or something to
be concerned about? thanks, DD |
It's unlikely that bugs
would want to live in salt. Could the black specks be
pepper from a nearby peppermill? Or maybe something is
flaking off the jar when you remove the lid?
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|
Hello- I am still using
Schilling's red and white "square box" spices. On the
side of the container it states Made in U.S.A. McCormick
1977. I have nutmeg and allspice. Can you tell me how
old these are? Can they possibly be thirty plus years
old? Thank you KS |
Seems to me the 1977 date
is a dead giveaway. You can go to McCormick's website
page "How
Old are Your Spices" and enter a code, if there is
one on the box, to see how old it is. Take note, they
say if your spices are in a tin, they are at least 15
years old.
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|
Please can you tell me what do
I use to reduce the chilli heat in a dish? Thanks in
anticipation, M |
You could try adding
something bland like potatoes or rice, even some roasted
tomatillos. You might cool it off a bit by adding cream.
However, this could all be a lost cause because chiles
have a tendency to continue to increase in heat as they
sit and permeate a dish.
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|
Just found your site today
thanks to Bing.com. I picked up a little Christmas
recipe book during a visit to Bath, England in October,
and I'm thinking about making their light Christmas
pudding. They mentioned an ingredient called angelica,
which I had never heard of and had to research (I know
what it is now), but none of the herb/spice/baking
ingredient sites I buy from seem to carry it. Is there a
high quality substitute I can use instead? It calls for
one ounce, thinly sliced so I'm guessing they mean the
candied form. Thanks! |
My sources suggest that
angelica tastes like celery but I find it has a more
bitter anise, or licorice, flavor. Maybe you could use a
combination of thinly sliced celery for the bulk and a
bit of crushed anise for flavor. (Read more about
angelica in the article "An
Herb Garden Takes Root.")
|
|
How many grams of dried
rosemary are there in 1 teaspoon? RAR |
One teaspoon of my
homegrown and dried rosemary, slightly crushed, weighs
in at .6 of a gram.
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|
Can I use anything like
tarragon, I have many other dried herbs etc, but no
tarragon. Many thanks, GH |
It kind of depends on the
recipe that calls for tarragon. Many times, rosemary or
basil will complement the same foods, but if you are
looking for the mild licorice taste you might try fennel
or anise.
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|
I’m making an infused olive oil
for Christmas gifts but I’m concerned about spoilage.
The recipe calls for 2 sprigs each of fresh thyme,
rosemary and oregano. Can I substitute dried to lengthen
the shelf life and if so, how much dried equals 2 sprigs
fresh? Also, would the substitution of dried basil
leaves in place of fresh basil leaves equal the same
amount? Thanks! B |
I can't recommend using
dried herbs any more than fresh in an oil that is not
going to be consumed right away. You really don't want
to take the risk of making your loved ones ill. Maybe
you should consider about making flavored vinegars
instead.
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|
Hi. First of all, thank you so
much for your informative website! I purchased 2 organic
basil pots (many plants per pot) which I keep in a
south-facing window where they get plenty of sunlight. I
water them daily so that the soil is always moist. They
have been doing very well, in fact I recently harvested
enough basil to make a batch a pesto. I have noticed
though that the edges are starting to brown on some of
the leaves and other leaves have brownish-silvery spots
on them. Also the leaves have lost their dark green
color and the new leaves are a bit curly in shape. I
have checked for bugs but don't see any. Are my plants
lacking nutrients? Help PLEASE! Thanks so much . RT in
Cleveland |
The situation you describe
could indicate a nutrient deficiency. You might try
giving it a dose of plant food to see if that helps. If
not, I suggest you take the plant to a garden center or
your local Master Gardeners for a diagnosis. You might
want to rethink your watering methods as well. It's best
to let the top couple of inches of soil dry out before
you give the plant enough water that it drips from the
drainage holes. Best to water thoroughly but less often
than a little bit more frequently.
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|
Hi, I am so glad I found your
web-site! I recently bought poppy seed in bulk and did
not know how to preserve it, so just used my food vacuum
saver and placed them in the freezer. Is this ok? I've
been looking everywhere for an answer, and no one knows!
Thank you. MA |
You did exactly the right
thing. Poppy seeds are rather perishable so they are
best kept cool or frozen.
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|
Dear a Pinch of... I can't find
the answer anywhere, I hope you can help. I know this is
heresy, but a recipe for mint jelly calls for 1 1/2 cups
fresh mint, I have a bottle of commercially sold mint
extract and want to use this instead of the fresh mint.
What would be the equivalent amount? Thanks for your
help. GBS |
Since most recipes call for
flavoring a simple syrup with the mint before making the
jelly, I suppose the best way to proceed (if you must)
would be to add about 3/4 teaspoon of mint extract to
the liquids and then taste it to see if that's enough.
If not, add more in very small increments until you
reach the level of flavor you desire. Be aware, however,
that mint extract has some degree of alcohol that may
affect the way the jelly sets up.
|
|
How much mustard powder and
water equals prepared mustard? My Coleman's can says to
use equal parts mustard and water - is this correct? JPH |
If anyone knows mustard it
is Coleman's so I would follow their directions. Just be
sure to use cool water to prevent bitterness.
|
|
I have a recipe that I usually use
3 or 4 fresh shallots chopped. I have a jar of chopped
shallots in water and was wondering how the amounts
compare. How much of the shallots already chopped will
be comparable with the fresh ones. Thanks, DB |
One medium shallot is
considered to be equal to one tablespoon chopped.
|
|
I grow chocolate mint in my garden
and have just brought this years crop in to dry and use.
Are the stems edible or just the leaves? I am drying it
now so I have time to wait for your answer. Thank you.
SE |
While the stems are edible,
I find them rather unappetizing especially when dried. I
always strip the leaves from the stems after drying.
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|
This is not a question, but
actually a comment for "C" with the house flies on her
bay plant. We have the same problem, and after a bit of
sleuthing have determined that the plant actually has a
(fairly mild) scales infestation, and the flies are
feasting on the honeydew. P |
Thanks for giving us another
idea to solve the problem.
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|
My daughter-in-law is allergic to
ground cinnamon. What would be a good substitute for
ground cinnamon if any? EH |
Allspice or nutmeg would
provide the warm flavor that cinnamon imparts but you
should check with her allergist before trying to
substitute them. Faithful reader KJ offers this insight
into spice allergies: "It is common for people that have
celery allergies to present Celery Mug Wort/Birch Spice
Syndrome. I cannot drink Chai because this syndrome can
cause allergies to cinnamon, nutmeg, pepper and vanilla
of all things. All of these ingredients are used to make
Chai."
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|
Is there such a thing as paprika
flakes (similar to crushed red pepper but mild)? If so,
where might I find it? TK |
It is fairly easy to find
diced and dried red bell pepper at the supermarket or
from spice companies that specialize in dried veggies,
like
Pendery's. If you wanted to make your own flakes
that are more like the "pizza peppers," aka crushed red,
you could buy whole chiles and crush them into flakes
(wear gloves and don't inhale!). Make sure you get dried
chiles that more mild than the 30,000 Heat Units in the
typical crushed red. See the article "What's
a Scoville Heat Unit?" if you are confused.
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|
Hi. My husband and I planted
some Italian and lemon basil a couple months ago. They
have been doing beautifully. Lately I brought them
inside as the weather got quite cold and put them under
a grow light in the kitchen. The weather picked back up
and they are outside again. The lemon basil continues to
look perfect, but there a few leaves on the Italian
basil that are turning white. They do seem to be at the
top of the plant. They are on a different spot on the
balcony so they are getting more sun, is it possible
they are getting too much sun and burning? HJ |
Sun scorch usually causes
yellow-to-brown edges on older leaves first. I wonder if
you have powdery mildew? This looks like flour has been
dusted on the leaves.
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|
Hello. I started growing Basil in
Spring and have been very surprised as to how well and
healthy its been. However now that Autumn is here my
Basil looks to be dying. It's an indoor plant. First I
took it off the windowsill due to the coldness, yet it
was still able to get sun. But now I feel I'm losing
this fight. When I water it the brown leaves turn green
and flourish, yet 1-2hrs later it's brown and dull
again. What can I do to keep it alive? Thanks KC |
Could just be that your
basil is nearing the end of its life span (see "All
About Basil"), however this changing leaf color is
puzzling. You may have some sort of disease involved.
Snip off a good sized stem and inspect the flesh inside.
If if is discolored, you will probably want to give up
the fight and start with a new plant.
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|
Does 1/4 tsp. equal a pinch of? SE |
A pinch is more like 1/16 of
a teaspoon.
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|
Do you know of any grocers or
specialty stores that carry Lawry's beef stew seasoning
in the St. Louis area? Thanks for any help you can
provide. CT |
I can't point you to any
particular place. If you have checked all your major
supermarkets and superstores and don't find it, you can
order all of their products from the
Lawry's
website.
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|
We grew jalapenos and chili
peppers this year for the first time. I read on your
site an easy way to freeze them for storage. But what I
would like to know is how long we can just keep them in
the frig before freezing them? |
You could probably keep them
in a plastic bag for a couple of weeks in the
refrigerator. If you intend to freeze them, however, it
would be better to do it right away for higher quality.
|
|
Hi. I like your website. I have
3 cans of Red Roasted Peppers. I bought them in 2007.
Could I still eat them? TZ |
They are getting rather old.
If they don't have an expiration date on the can, you
could call the company to see how long they should last.
|
|
Hello I just found your site
today. I was wondering if you ever heard of this as I am
trying to find out if this is true. If you place some
spearmint leaves or gum in with your flour or rice then
you won't get bugs in these items. Please let me know
what you think. Thanks CT |
I hadn't heard of the mint
gum idea but I know that mint is a natural pest
repellent. I've heard of using bay leaves for the same
reason and have been known to put them in with the
seasonal clothing that I put in storage to keep away
moths.
|
|
I am looking for the Schilling
Salt 'n Spice mixture. Is it still available? PJM |
Looks like McCormick
recently discontinued this product but they do offer a
recipe that will help you duplicate the flavors. Here is
a link to
the Salt 'n Spice Blend recipe.
|
|
Hello, I am in Norwich, UK.
Today, I came home to find that my husband had decided
to trim the bayleaf tree outside our door. It was
blocking the front window and about to block the
satellite dish. Unfortunately, he has never had a garden
of any kind at all, and did not check beforehand how
much pruning was wise to do. It was about 11 feet high
with a trunk about 6 inches thick. It is now two feet
shorter, but the worst is that he has nearly cut it back
to sticks. I stopped him before he got to the very last
part of it so there are a few, a very few, leafy
branches left. From a little initial research, it seems
he may well have put the tree in serious danger of
survival. Is there anything at all we can do to try to
save it? DC |
You might want to check with
a certified arborist but I have a feeling the tree will
be okay. It sounds like it was well established so just
keep an eye on it, water it a bit if your conditions are
dry for long periods and see what happens.
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|
Hi there, I live in Toronto and
I love this sauce they make at subway sub I would love
to make it myself. I am looking where they sell chipotle
chili in adobo in Toronto, Canada. Anyone help me please
I have looked in Food Basics, Metro(doniminion), Price
Choppers. Can't seem to find it. HELP? LS |
I did a
Google search for Mexican
grocery in Toronto and came up with many possibilities.
You might try that to see which one is closest to your
home.
|
|
I have several salad dressing
recipes that call for dried spices. My granddaughter has
food allergies and I wonder if there are substitutions
that can be used for thyme, basil, marjoram and
rosemary. PJ |
It's difficult to suggest a
substitution since you don't say what it is about these
particular herbs that she is allergic. Your best bet
would be to talk to an allergist.
|
|
I have a recipe for Veal and
Rosemary that calls for dried rosemary to be crushed by
hand and added liberally to the veal and then dry
roasted for a certain amount of time. Then wine and a
broth mixture are added to and the roasting of the veal
continues. I have an abundance of fresh rosemary in my
garden and was wondering if the fresh will work as well
as the dried or will the flavor be altered somewhat?
Thank you. DS |
In my humble opinion, fresh
rosemary would only make this dish more delicious.
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|
Can I freeze fresh home grown sage
leaves? M |
In theory, you could
freeze the whole leaves in a single layer on a sheet pan
and then pack them into bags for storage. I haven't done
this and I suspect the texture would suffer, therefore,
freezing sage just doesn't appeal to me. Sage dries
well. See the article "Look
What I Made: An Herb Drying Rack."
|
|
Hi there….My recipe for Italian
Tuna Casserole calls for: 1/4 teaspoon freshly grated
nutmeg: This is so expensive, so I don't want to buy a
whole bottle for this one recipe. I do have nutmeg spice
already on hand. What is the equivalent measurement for
this? Pecorino Romano: I have grated Romano on hand
already. Is there something special about 'pecorino' romano - or will just plain 'romano' suffice. Thank you
so much for your help. MKJ |
The measurement for the
nutmeg would be the same although you might want to use
a bit more of the pre-ground spice since it won't have
as much flavor. Authentic pecorino Romano is made from
sheep's milk. If you live in the States, your pre-grated
Romano is probably from cow's milk.
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|
How long does olive oil stay good
for at room temperature? DF |
Shelf life will vary by
product and storage conditions. Kept at a cool room
temperature, in the dark and tightly capped, an open
bottle should last 12 months or so. The sniff test is
always a good measure, when oil goes bad, you'll know
it.
|
I grew a pimento plant for the
first time. The pimentos turned out beautiful, very deep
red. What I was hoping for was a way to make pimento
cheese using my own pimentos instead of from a
store-bought jar. I tried slicing one and placing it in
a jar with some water, vinegar, and a dash of lemon
juice. I set it in the refrigerator for a week. But the
results were still very hard, crunchy bites, and didn't
taste like pimentos. Can you point me to a recipe to
create my own jarred sliced pimentos
for use with sandwiches and dips? Thank you very much.
KS |
Congratulations on your
success! You will probably enjoy your pimentos more if
you roast them. Roasted chiles only last about five days
in the refrigerator, however, so you may want to look
into canning them. I couldn't find a good source to
refer you. If your pimento cheese doesn't use
mayonnaise, you could make a big batch of that for the
freezer.
|
|
Short and simple question: If I
roast a bunch of garlic, can I freeze it in airtight
containers to be thawed and used later? If yes, how long
can it stay frozen? Thanks! F |
You could certainly freeze
roasted garlic. You would probably want to use it up in
9 months to a year for the best quality.
|
|
Good morning, I am trying
to determine how large (width and depth) of a hole I
should dig to give my 2 yr old potted rosemary bushes
roots plenty of room to grow in the future when planted
in our landscape. In what direction does the root system
of a rosemary bush grow in nature? Down? Straight out
(horizontal)? All over? Do the roots extend past the
outer-most branches? And in what proportion is the root
system to the plant above the ground? Right now the
plants are about 18-24” tall and ~ 18” across planted in
8 gal pots. I live in zone 8b (Austin, TX) with hard
clay soil so I know I need to break up the soil really
well, amend with compost and provide good drainage. Just
want to know which direction should I should focus my
digging? Down or out? DM |
I would go both ways digging
a hole that is about twice as wide and deep as the pot
that the rosemary is currently in.
|
|
I have a recipe that calls for 2
tablespoons of grated fresh ginger. Can I substitute
ground ginger, and second, I have ginger juice, can that
be used instead. The recipe if for a paste used with
sirloin skewers. Thank you. SS |
Ground ginger is generally
not a good substitute for fresh ginger. Since you are
preparing a sort of a marinade, the ginger juice would
probably work well in equal amounts.
|
|
Can horseradish leaves be
substituted for alum, and if so, how? C |
Sometimes the things I learn
from this Q&A business amaze me. I thought your question
was a little crazy. Turns out quite a few people use
horseradish or grape leaves to keep pickles crisp. Does
it work? I do not know. I recommend you seek out someone
who is a canning specialist, perhaps at your county
extension office, to find out how to use them.
|
|
My rosemary has scale. Can I spray
it with an oil spray before bringing it in for the
winter? I don’t need to use it for cooking until I get
rid of the scale anyway so the oil will not be a problem
in that respect. Thank you so much! AW |
I can't think of any reason
why you couldn't spray the plant. Just make sure you are
using the proper spray for the pest you have and that it
is safe for food plants.
|
|
Hi Sandra, I read your article
about tahini butter and have a couple of questions. You
mentioned that tahini tastes different than sesame
butter, and that sesame butter is heavier in taste and
texture. Have you tried raw tahini? Does it taste very
different than the roasted? Also, I normally use sesame
butter and I enjoy the taste. Never thought I could make
ice cream with it. Can I still make the ice cream with
sesame butter? JG |
These days the terms tahini and sesame butter seem interchangeable. I've
noticed some tahini is quite thick while others are
thin, depending on the brand. If you prefer the taste of
the raw sesame butter I'm sure you would enjoy it in the
ice cream as well.
|
|
HI, Do you now approximately how
many cups of chopped dill I would get from one head of
dill? Also, I have bought frozen dill cubes - they are
little cubes individually packed in a sleeve that holds
20 cubes. Each cubes equals one teaspoon of chopped
fresh dill. I am trying to figure out how many of these
cubes I would need for 1/2 head of fresh dill, chopped.
Thanks, CC |
There is an important
distinction to be made here: A dill head contains dill
seeds, not dill weed. You would want about 2 teaspoons
of dill seeds to equal a head of dill. Dill weed is far
less potent than the seed so you may not want to
interchange them. And who knew you could buy frozen dill
cubes!?
|
|
Hi. I purchased a couple sweet
basil plants and a Thai basil in the spring of this
year. It was going well, but noticed half way through
the summer, the stems began getting woody and the plant
now produces few leaves and has also begun to flower. I
learned from reading your website that this means it is
nearing the end of it's growth cycle. My question is:
Can I do anything to create a new plant at this point?
We have a warm fall here in Charleston. I'd love to have
fresh basil through the fall. If I need to wait till
next Spring, what do I do to the plants in the meantime?
LG |
As you probably read, you
can snip those flowers to extend the life of the plant.
To make a new plant, you could take a cutting to root in
water from one of the stems that isn't flowering. I
haven't actually done this before but it seems like a
good idea. I think I'll do it too and see if I can have
an indoor basil plant this winter.
|
|
Hello. I have basil plants that
have been doing well, but now the leaves are looking
yellowish. The texture on the underside of the yellowish
leaves is different, a little grainy. Is this more
likely a pest or a lack of nutrients? What are your
suggestions for how to help the plants? Thank you! JC |
Without seeing the plant it
is difficult to say. If you suspect a lack of nutrients,
however, you might try a dose of fertilizer.
|
|
I was wondering, how do I
keep my jalapeno peppers firm after canning or pickling
them? They seem too soft textured when we open the jars
to eat them. Any ideas? Thank you. SM |
You might want to look
into using food grade lime. The University of Georgia
came up with a recipe that is supposed to keep pickled
jalapenos crisp.
Find it here.
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see more questions and answers
or even more
questions
and still
more questions |
Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips
Our go-to guide for dealing with things that wiggle
and squirm or make our plants sick.
King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
Vegan Fire & Spice: 200 Sultry and Savory Global Recipes
Edible
Flower Garden (Edible Garden Series)
