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Spice ID Quiz

COMMENTS 0

by Slashfood Editor, Posted Sep 1st 2009 @ 1:33PM

Know your fennel from fenugreek? Coriander from cardamom? It's the spiciest quiz ever from Slashfood.

Spice ID Quiz

Both leaves and seeds of this plant are employed as seasoning in Indian food, and the seeds are used to flavor artificial maple syrup.

  • Sarsaparilla
  • Nigella
  • Fenugreek
  • Carom

It just wouldn't be real rye bread without...

  • Caraway
  • Fennel Seed
  • Poppy
  • Cumin

The signature herb overtone of gin is...

  • Galangal
  • Fennel
  • Pimento
  • Juniper Berries

The leaves of this plant are snipped and used as the herb cilantro, but the seeds are a seasoning known as...

  • Cumin
  • Coriander
  • Cardamom
  • Curry

This spice is the inside part of the Myristica tree seed -- not to mention darned tasty in baked goods and sprinkled on winter beverages.

  • Mace
  • Cumin
  • Nutmeg
  • Ground Allspice

This wee, nutty spice is smashing on a roll or paired with a tart lemon pastry

  • Allspice
  • Poppy Seeds
  • Cardamom
  • Mustard Seed

These long, cured pods, often used to flavor desserts, are members of the orchid family.

  • Vanilla Beans
  • Cardamom
  • Saffron
  • Galangal

This strikingly-shaped fruit is a core element in Chinese five-spice.

  • Sumac
  • Galangal
  • Telicherry
  • Star Anise

This spice, made by grinding dried berries, adds a lemony taste to juice and Middle Eastern cuisine.

  • Mahlab
  • Fenugreek
  • Rue
  • Sumac

This Indian spice is valued as much for its vibrant hue as it is for its flavoring properties.

  • Turmeric
  • Ras al Hanout
  • Ginger
  • Asafoetida

This spice is often cited as the most expensive on the market, due to the difficulty of harvesting it.

  • Grains of Paradise
  • Sassafras
  • Mahlab
  • Saffron

These dried berries are, monetarily speaking, the most traded spice on the planet.

  • Mustard
  • Cardamom
  • Black Pepper
  • Cumin

Remember the previously mentioned Myristica tree seed? This is the outside seed casing, all ground up.

  • Mace
  • Galangal
  • Ginger
  • Camphor

We're awfully sorry that we can't present this quiz in Smell-O-Vision, but still we must ask -- can you identify this common ground-bark spice by sight alone?

  • Mace
  • Nutmeg
  • Cinnamon
  • Allspice

The green version of this pod is an essential flavor component in Chai tea.

  • Ginger
  • Cardamom
  • Tonka Bean
  • Cumin

From left to right, these are...

  • Cumin, Anise
  • Celery Seed, Dill
  • Fennel, Cumin
  • Dill, Anise

This Thai cuisine staple is also purported to possess aphrodisiac qualities.

  • Ginger
  • Galangal
  • Horseradish
  • Asafoetida

This pungent, earthy seed is valued for both culinary and medicinal use.

  • Black Cumin
  • Fennel
  • Black Cardamom
  • Grains of Selim

Chewing this spice is said to improve and sweeten the breath.

  • Dill
  • Anise
  • Fennel
  • Celery Seed

Dried peppers are ground to make this spice, which is widely used in Hungarian and Spanish cuisine.

  • Telicherry
  • Wasabi
  • Ras al Hanout
  • Paprika

Filed under: Quizzes, Ingredients

Slow Cooker Chili - Spices and seasonings

COMMENTS 0

by Sarah J. Gim, Posted Jan 29th 2008 @ 7:05PM

chili powder
backnext
The last thing to add to Slow Cooker Chili before you turn the dial and set it on its long slow journey to chili awesomeness is seasoning. Like any slow cooked dish, using fresh herbs to season is a waste of fresh herbs. Stick with dried herbs and spices, which have more concentrated flavor.

I will be frank with you. If I am making chili during the week when I am busy with life, then I resort to store-bought chili powder along with an extra hit of ground cumin. I realize that there could be all kinds of strange and unusual ingredients that have been ground into that bottle of chili powder, but I don't mind being ignorant to them for the sake of convenience. If I'm making chili on a lazy weekend afternoon, then I add dried spices individually. If you're ambitious, you can grind the spices yourself and make your own chili powder to use in the future. Chili powders include, but are not limited to: ground chili, oregano, cumin, cayenne pepper, paprika, and garlic powder.

Seasoning the Chili:
Add ½ c chili powder to the beef, vegetables (and beans if you added them) in the crock pot. I like heat in my chili, so I throw in some additional cayenne pepper (about 2-3 additional Tbsp) as well as cumin (additional 1 tsp) for a smokier flavor. Add salt and pepper to taste, though salt is something you can always add when you serve it.
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Filed under: Super Bowl XLII, Ingredients, How To

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Way better than Ore-Ida: Sichuan fries

COMMENTS 0

by Joe DiStefano, Posted Oct 8th 2006 @ 9:15PM

I'm a real pushover for Asian interpretations of classic American fast food, whether it's kimchi pizza or Japanese hot dogs. My latest find is the crinkle-cut fries at Xiao La Jiao, a Sichuan spot in Flushing, Queens, a hotbed of top-notch Chinese food in New York City.

I don't read Chinese, but there was a real disconnect between the menu and what came out of the kitchen when I ordered a dish listed as potatoes in spicy sauce. The last thing I expected was a plate heaped with crinkle-cut fries.

Upon closer examination I noticed these were no mere Ore-Ida imitators. Spicy sauce was nowhere to be found. But I didn't mind because the fries were liberally dusted with cumin and hot pepper and had been fried along with minced green onions. Unlike many Sichuan dishes the toasty flavor of the cumin combined with the hot pepper didn't quite make for super spicy fries. That said, they still packed a pleasantly lingering heat.
Xiao La Jiao ("Little Pepper") 133-43 Roosevelt Avenue, Flushing, Queens, 718-939-7788.

Filed under: Food Oddities, Ingredients, Methods

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