In the U.S.A., when a product's ingredients include spices what can this legally cover?
The term Spices on food labels can cover a very wide range of ingredients. This general term is only allowed when the ingredient is in a small quantity and not a major constituent of the product. Spices can be any vegetable sourced material that is used for flavour or arroma. Spices may be whole or ground, may be dry or fresh.
For details look at this page on the FDA website:
DEFINITIONS: 1. SPICES - General Definition - Aromatic vegetable substances, in the whole, broken, or ground form, whose significant function in food is seasoning rather than nutrition. They are true to name and from them no portion of any volatile oil or other flavoring principle has been removed.
I've been advised by a friend of mine that I have to add salt to my curries if I want the spices to come out and not leave me with a bland curry. Now after being a doubter, as I never add salt to my... to aid it's solubility, but I'm not sure. Why is adding salt so important for curries? I've read this but it doesn't seem to say anything about spices. To clarify: When I have added salt to my food as I cook that didn't have spices in (but did say have garlic, herbs, meat juices etc.), I haven't tasted a difference. When I have made spiced meals (Curries, Tagines etc) with pre prepared spices
I know using spices while cooking is often subjective and you would use spices that you deem appropriate for certain dish but it is undeniable that when you do use them, you should use fresh and good ones. Now, this question is being made with intent of it becoming community wiki and a great resource for people trying to get good spices. To get to the question, how would you recognize superior spices when you go shopping? What would be some objective (and subjective) tests for determining spice quality. In case this doesn't become a community wiki, I'll add a specific question so
% of recipes, anywhere from 2 hours to overnight Bones in boiling water (pre-clean) Bones in simmering water (post-clean), with fat-skimming Bones and meat Bones, meat, and spices (sometimes spices are added before meat) Bones, meat, spices, and vegetables Bones, spices, and vegetables (meat removed/reserved - only in some recipes) Strained with fish sauce and (sometimes) sugar added Same, with cooked noodles added Ready to serve - raw/rare meat and garnishes added What can be said about the length of time that the broth spends in each of these stages? How important is each one, and what
In this recipe, I enjoy the mix of spices: serrano, cilantro, mint, cinnamon... Next time we'll cook it, we won't have serrano available. What could be a substitute for it? Ideally this substitute is not hard to get in Europe... Note the serrano's contribution to the dish. They're not opened. They're not eaten. They simmer with the rest of the ingredients perhaps adding some taste. EDIT: Thanks for the suggestions. I now realize that substitute may not have been the best wording. Given the constraints, a simple s/serrano/xxxx/ replacement may not do ☺
I can not find my favourite hot dog relish sauce recipe but it included cucumbers, cabbage, peppers, and onions. I know it had tumeric as it was yellow but I am not sure of the ratio of vinegar to sugar. I think it used brown sugar. I also remember putting in a bag of spices that I removed after I had cooked the relish. So I would like to know what the best ratio of sugar to vinegar is as I don't want it too sweet and what spices and ratios should I use . Thank you.
(This may be a silly question, but I'll ask anyway since I am curious about this.) We have an older fridge and it has a drawer labeled "snack pan." I'm not sure how to understand "snack" here. What is a snack pan refrigerator drawer intended to hold? Is it primarily for deli meats? Or else should deli meats go in the "chilled meat compartment"? What else goes in a snack pan? Is the benefit of a snack pan drawer to simply provide a place for smaller/shorter items to keep the shelves free for other things, or does food being in snack pan affect the food differently (such as how the chilled
I made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venison in with the veggies and oil; added some beans, chicken stock, diced tomato, and tomato paste; let cook for a bit; threw in some spinach and let cook to wilt; cubed some stale rolls and threw them in there too. It struck me as somewhat similar to a chili but has no chili peppers or related spices and some other things you normally wouldn't find in chili. What would you call it?
flavor as I've seen several other chefs demonstrate, I attempted to stir in spices (a little salt, a little chili powder, a little black pepper). As soon as the spices hit the sauce it instantly broke. Sadly I am now out of eggs and butter, so there's no way I can salvage it. Down the sink it went. So, what happened? What did I do wrong? Any help would be appreciated - it has to be something with those spices. Perhaps the salt?? I refuse to give this up, I need to learn these mother sauces!
Possible Duplicate: Shelf life of spices Suppose I grind the mustard + cumin + pepper seeds and keep them covered in a bowl, after how much time should I expect them to lose their flavor? Authoritative answers with references to some credible sources will be appreciated. EDIT 1: The packed powdered/ground spices we get in shops don't taste the same as freshly ground. Hence my question. EDIT 2: Info required for spices namely: Cumin, Mustard, pepper. and Garlic/Ginger too.