Archaeology of Herbs & Spices

WHAT IS BROWN MUSTARD SEED? Unlike their cousins black and yellow, brown mustard seed is a fiery cousin that adds a kick to any recipe.  Brown and black are very similar with strength, with the former being a bit stronger but the latter being much easier to find in stores.  Humans have been grinding these […]

WHAT IS YELLOW MUSTARD SEED? A relative of broccoli, the seeds of the mustard plant come in black, brown and yellow.  Technically the yellow seeds come from the white mustard plant, but a natural coloring like turmeric is often added to give it a yellow color.  The mildest in flavor of the 3 varieties, the […]

WHAT IS THYME? This perennial evergreen herb is actually a member of the mint family.  In French cooking in particular it holds a special place in a bouquet garni (along with celery, parsley and dried bay leaves)  or in an Herbes de Provence blend (with oregano, lavender, savory, basil, sage, and rosemary).  While thyme does […]

WHAT ARE CHIVES? This herb is in the same plant family as onions and garlic.  The name itself comes from the Latin word for onion.  While not as strong in flavor, these thin, green stems are a popular last minute addition to many dishes.  Even the purple flowers that blossom from their tips are edible and […]

WHAT IS AJI DULCE? The name is used both for the brightly colored Caribbean chili pepper and the spice mix made from it.  Starting off as green in color, they gradually turn red, yellow or even orange.  They range in heat from mild to very spicy.  Noted for their fruity flavor, they are similar in […]

WHAT IS SUMAC? Sumac is made from the berries of the sumac flower which are dried and ground into a powder.  The name itself comes from the Aramaic word for “dark red.”  This plant grows wild in places as diverse as Sicily, Turkey and Iran.  Greek and Roman medical texts several thousand years old praise […]

WHAT IS BLACK MUSTARD SEED? Black mustard seed (actually a dark brown) is considered to be the spiciest in the mustard plant family.  By themselves they’re a popular ingredient in Indian cuisine.  However ground they become the classic base for one of the most famous condiments in the world – mustard!  Due to their high […]

WHAT IS ZAATAR? Zaatar is a Middle Eastern blend of herbs and salt.  It’s up there with Old Bay as being a must-have kitchen spice.  Also known as Middle Eastern or Syrian oregano, it usually consists of dried oregano, thyme, majoram, sumac, and toasted sesame seeds.  Other herbs and spices are often added including zest, […]

WHAT ARE RED PEPPER FLAKES? While they’re famously used on pizzas all over America, they’re actually ground mostly from cayenne and ancho peppers.  This is different the chili flakes, which are usually from one specific type of pepper like Chipotle.  The lighter colored seeds in the mix usually account for the hotter portion of the […]

WHAT IS GUAJILLO? Second only to ancho in popularity, the guajillo chili pepper is a staple of Mexican cuisine.  Called a mirasol pepper in its raw form, when dried it’s then called guajillo.  After drying it has a dark, red leathery appearance.  With a sweet, fruit flavor and mild level of heat, it’s often used […]

WHAT IS HORSERADISH? Horseradish is a root vegetable relative of broccoli.  Capable of growing up to 5 feet tall, this plant is cultivated for the root at its base.  Untouched, the root by itself has little to no aroma.  But once cut, the enzymes within the plant produce mustard oil.  This defensive measure irritates and […]

WHAT IS HARISSA? A north African chili paste, harissa is a recipe made from roasted or dried red peppers.  Along with garlic,  caraway, coriander, cumin, olive oil and other hot peppers are often used.  Local variations use other ingredients such as rose petals, lemon juice or mint.  Industrial versions will often substitute tomato paste as […]

WHAT IS SMOKED SALT? There are several methods to infuse salt with aroma, and one of them uses smoking.  Unlike blended salts that use high mineral content ingredients like Hawaiian red clay, wood smoking involves immersing the salt for up to 2 weeks to imbue a savory flavor.  These in turn enhance the inherent flavors […]

WHAT IS HAWAIIAN RED SALT? Hawaiian red salt is also known as Alaea salt, Haleakala Ruby or Molokai Red.  It’s a mix of ocean water sea salt and volcanic red clay.   The rich iron content gives the clay it’s scarlet hue.  However not all red salt is automatically from Hawaii.  Industrially produced salts re-create this […]

WHAT IS CULANTRO? Also known as Mexican or sawtooth coriander, culantro has a somewhat similar flavor but isn’t related.  This Carribean ingredient can be added during cooking.  Growing up to a foot in height and with a shape like saw-tooth lettuce, a minority of people who try it, like with cilantro, won’t like it.  In […]

WHAT ARE BLACK SESAME SEEDS? One of the oldest and most famous ingredients known to man, these seeds come from the tropical fruit pods of the sesamum indicum plant.  When the seeds are mature these triangular pods burst open which gave rise to the original expression “open sesame.”  The seeds are then hulled (removing the […]

WHAT IS COCOA POWDER? The short version is this is what’s left over when you remove most of the cocoa butter (fat) from Theobroma cacao beans.  They’re fermented, roasted, dried and ground into a cocoa powder.  Higher quality powders will leave a bit more cocoa butter in the mix.  There are two types of manufacturing […]

WHAT IS TANDOORI MASALA ? This spice mix is meant to be used with a traditional Indian tandoor (clay oven).  The exact recipe varies somewhat but usually includes coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom and a dash of nutmeg.  Other popular ingredients include garam masala and cayenne pepper.  Traditionally this blend […]

WHAT IS CHINESE 5 SPICE? This quick and delicious Asian spice blend doesn’t always use the same 5 spices.  Traditionally the concept is that each of the five flavors are represented salty, sweet, sour, bitter, and umami.  The classic recipe consists of cloves, star anise, cinnamon, Sichuan peppercorn, and fennel seeds.  However ginger, nutmeg, tumeric […]

WHAT IS FENUGREEK? This savory herb is both bitter and sweet and is a great way to give some flavor to a bland dish.  It’s especially popular in Indian cuisine as well as in homeopathic remedies.  The name fenugreek originally meant “Greek hay” and both the leaves and seeds can be used (dried or fresh).  […]