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.
In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.
When I was a kid, pea season was a mixed blessing. On the bright side, it meant that we would get fresh sweet peas on the table. Whether from our family garden or from a local farmers' market, the just-harvested peas were invariably sweet, crunchy and delicious. On the other hand, our regular servings of fresh peas translated into hours spent on the porch shelling the bright green pods. Even under the best circumstances, it was dull, tedious work.
My mother's pea salad recipe, which combines the sweetness of peas with the light flavor of dill, tended to overshadow the peas with a heavy helping of sour cream, mayonnaise and scallions. My modified version, included below, lets the flavor of the peas shine through, but retains the original's cool summer flavors.
Get the recipe for dilled pea salad after the jump.
I became aware of cottage cheese dill bread when I started working in my pastry kitchen. It's one of the breads that I have to make on a regular basis, as it's used for all kinds of canapes and finger sandwiches. I've never seen it in a retail bakery and so far as I can tell, it's not a very popular bread, but it should be.
Cottage cheese dill loaves are made with a variety of savory ingredients that make for a saliva-inducing aroma and taste. In addition to the cottage cheese and dill you've got onion and horseradish, and in some cases Parmesan cheese (I've seen it in recipes, but don't use it in my bread).
The dill loaves I make are used mainly for smoked salmon canapes and cucumber finger sandwiches, and I also make a cottage cheese dill dinner roll. They make the pastry kitchen smell absolutely wonderful. They can make your house smell just as good, and you'll be very pleased with what this bread can do for your sandwiches, not to mention toast! This recipe I found online looks good, but I'd add a tablespoon of horseradish if you have it. Also, there's a good version in Bernard Clayton's "New Complete Book of Breads". Check out the gallery below for some inspirational photos.
My new favorite cereal is puffed millet. I know that sounds sort of boring, but it is really quite delicious. And apparently, it's good for more than cereal. As I was emptying the latest bag into the jar where I keep it, I noticed a recipe on the back for Cheesy Dill Squares (it's the Arrowhead Mills brand). They sound pretty yummy, sort of a savory rice crispy treat.
In a large bowl, you mix 1 cup of grated cheese, 1 teaspoon dill, 1/4 of butter, 1/2 cup of pastry flour and 1 beaten egg. Once all that is combined, you fold in 2 cups of puffed millet and then pour it all into a greased 8 inch baking pan. Bake at 350 degrees for 20 to 25 minutes, until the top is golden and brown. An added bonus to this recipe is that it would be easy to convert it into a wheat/gluten free one, if you were to substitute a different flour for the standard one. Happy baking!
After watching an episode of Chef at Home, I've been experimenting with chef Michael Smith's recipe for salmon and potato cakes. The Food Network Canada website has his recipe here, but it looks like they've jumbled a few of the steps around or perhaps left a step out. Step two reads, "Meanwhile heat a sauté pan over medium-high heat and when it's hot, add oil." Step three: "Using a potato masher, mash them together." Obviously something is amiss. At any rate, if you have salmon leftovers (not to be confused with these guys), this is a good way to use them up. Let's assume we're starting from scratch, however. Smith suggests pan-frying a salmon fillet, which I did the first time I made this recipe. The second time, I broiled it, which I think is more convenient and I didn't notice too much of a difference in the taste of the final product. So, either pan-fry or broil a skinless 1 pound salmon fillet until it's just cooked through and flakes easily. When I broiled the salmon, this took between 15 and 20 minutes.
As Nicole already mentioned, you can get a lot of picnic mileage out of simply prepared fresh vegetables. Another way to get a salad to your picnic without the hassle of bowls, forks and dressings is just to wrap it up in a tortilla or other flat-bread. Lately I'm fond of making wraps with hummus or soft goat cheese topped with peeled carrot, cucumber, tomato, dill, spinach and lemon juice. The main thing to keep in mind is the water content of what you're wrapping. Seed things like tomatoes and cucumbers first, and if you plan on using a dressing, go easy. Bringing along a lemon to squeeze into the wraps at the last minute will help keep the tortillas dry.
Dill is a member of the parsley family and was originally found throughout the eastern
Mediterranean and western Asia, though now it is grown all over the world, in places from California to Australia. The
leaves and the seeds are edible and used as spices, flavoring everything from fish to pickles. Dill has a flavor that
is a mixture between onion and caraway, but is quite unique. The flavor is most widely used in German,
Russian and Scandinavian recipes, as well as being a favorite ingredient in pickling liquids.
Dill weed is the common term for the leaves of the dill plant. The plants themselves are tall with feathery leaves.
The leaves can be chopped, kept whole or dried and added to any variety of dish or sauce. Fresh dill has a stronger
flavor than dried, so much less is needed to flavor a dish. Dried dill has a distinct advantage for the home chef
because it can be stored for several months.
Dill seeds look very much like caraway and have a strong flavor, much stronger than that of the dill leaves. They
are most commonly used whole, not ground, and are often used as an accent, rather than as a main flavor, when
they are included in cooking. The strong flavor makes them a preferred ingredient in pickling liquids, as it is the
dill seeds that give dill pickles their name. And, as a bit of trivia, 1 tablespoon of dill seeds has as much
calcium as a glass of milk, though most people are not sitting around and eating dill seeds specifically for their
health.
If you have never used dill, start by adding some dried dill to equal parts sour cream and mayonnaise, with
splashes of pepper and lemon juice for an easy dip. Or try one of these recipes featuring dill.
My new favorite cereal is puffed millet. I know that sounds sort of boring, but it is really quite delicious. And apparently, it's good for more than cereal. As I was emptying the latest bag into the jar where I keep it, I noticed a recipe on the back for Cheesy Dill Squares (it's the Arrowhead Mills brand). They sound pretty yummy, sort of a savory rice crispy treat. 
Dill is a member of the parsley family and was originally found throughout the eastern
Mediterranean and western Asia, though now it is grown all over the world, in places from California to Australia. The
leaves and the seeds are edible and used as spices, flavoring everything from fish to pickles. Dill has a flavor that
is a mixture between onion and caraway, but is quite unique. The flavor is most widely used in German,
Russian and Scandinavian recipes, as well as being a favorite ingredient in pickling liquids.
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