FabulousFusionFood's Spice-based Recipes 15th Page

Welcome to FabulousFusionFood's Spice-based Recipes Page — Spices are typically the stronger of the flavourings added to food. Indeed, in ancient times a spice was defined as anything with a pungent odour. In terms of a modern definition, a spice obtained from the dried fruiting body of a plant. Thus it can be the whole fruit (as in cubeb pepper or allspice berries or cumin) or it is the kernel or seed of the fruit (as in nutmeg and fenugreek seeds or nigella seeds). In contrast, herbs are the vegetative parts of a plant (the stems and leaves) and include lemongrass (stems), thyme (leaves), oregano (leaves). One exception to this rule is the Methi curry leaves (which are the dried leaves of fenugreek) which is generally considered as a spice.
In addition the roots and bark of plants in their dried form are also considered as spices. Thus turmeric and ginger are spices (both derived from roots), as is cinnamon (a bark). Dried plant resins (eg asafoetida or mastic) also count as spices. This section of the website concentrates on spices (with the exception of kaffir lime leaves). It's companion pages FabulousFusionFood's Herb Guide deals with herbs.
In addition the roots and bark of plants in their dried form are also considered as spices. Thus turmeric and ginger are spices (both derived from roots), as is cinnamon (a bark). Dried plant resins (eg asafoetida or mastic) also count as spices. This section of the website concentrates on spices (with the exception of kaffir lime leaves). It's companion pages FabulousFusionFood's Herb Guide deals with herbs.
In the culinary arts, a spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices and seasoning do not mean the same thing, but spices fall under the seasoning category with herbs. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices.
Spices can be used in various forms, including fresh, whole, dried, grated, chopped, crushed, ground, or extracted into a tincture. These processes may occur before the spice is sold, during meal preparation in the kitchen, or even at the table when serving a dish, such as grinding peppercorns as a condiment. Certain spices, like turmeric, are rarely available fresh or whole and are typically purchased in ground form. Small seeds, such as fennel and mustard, can be used either in their whole form or as a powder, depending on the culinary need. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life.
To understand precisely why spices have been of great economic importance, see this site's article on the history of the spice trade. For more information on specific spices and their culinary uses see the guide to spices.
For more information on spices, please visit this site's spice guide where you will find information on over 90 spices. You can visit the spice trade information page to learn how the historical spice trade influenced modern global trade and economics.
This is a continuation of the recipes listings for the Spice-based recipes and dishes on this site (the echo 15th ?> page in fact). If you would like to learn a little more about this history of spices and the methods of cooking with spices then please go to the first listing page for these Spice-based recipes information page. Here you will get just a list of the additional Spice-based recipes on this site.
The alphabetical list of all the spice-based recipes on this site follows, (limited to 100 recipes per page). There are 3438 recipes in total:
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Haggis Balls with Mustard-whisky Sauce Origin: Scotland | Hilsa Fish Gravy Curry Origin: Anglo-Indian | Hot Pepper Sauce Origin: West Africa |
Haggis Kheema with Tattie Rotis Origin: Fusion | Himachali Chana Madra (Himachala Chickpea Yoghurt Curry) Origin: India | Hot Red Chicken Origin: Fusion |
Hajikami Ginger Origin: Japan | Himalayan Balsam Seed Buns Origin: British | Hrin (Russian Beetroot and Horseradish Relish) Origin: Russia |
Hake in Chermoula Marinade Origin: Morocco | Himalayan Balsam Seed Curry Origin: Fusion | Huile d'achiote (Achiote Oil) Origin: Guadeloupe |
Halibut and Tomato Curry Origin: Britain | Hinga Mirsang (Green Chillies in Asafoetida) Origin: India | Huîtres Chaudes au Curry, étuvée de Choux (Baked Oysters with Curried Cabbage) Origin: France |
Haloua Origin: Mayotte | Hlelim (Pasta, Meat and Vegetable Soup) Origin: Tunisia | Huli Podi (Udupi Sambar Powder) Origin: India |
Hapai Hantue (Filled Buckwheat Dumplings) Origin: Bhutan | Hoentay (Buckwheat Momos) Origin: Bhutan | Humarsúpa (Creamy Icelandic Langoustine Soup) Origin: Iceland |
Hara Mircha (Bell Pepper Curry) Origin: India | Hoisin Sauce Origin: China | Hydrogarata Isicia sic Facies (Boiled Forcemeat with Fish-sauce) Origin: Roman |
Hararat (Libyan Five-spice) Origin: Libya | Holus Molle ex Foliis Lactucarum cum Cepis (Vegetable Purée with Lettuce Leaves and Onions) Origin: Roman | Hypocras Origin: France |
Hares in Talbotes (Hares in Hare-blood Sauce) Origin: England | Home Cured Herring Origin: British | Iced Coconut Soup Origin: Cayman Islands |
Hari Mirch ka Achar (Indian Pickled Green Chillies) Origin: India | Home-made Deggi Mirch Origin: India | Iflaghun Origin: Syria |
Harina de Maiz (Dominican Cornmeal Porridge) Origin: Dominican Republic | Home-made Indian Tomato Puree Origin: India | Iga Babi Jerk Pedas (Spicy Jerk Pork Chops) Origin: Turks Caicos |
Harira Bidaouia Origin: Morocco | Home-made Linguia Sausage (Home-made Linguiça Sausage) Origin: Portugal | Ikan Assam Pedas (Hot-and-sour Fish Stew) Origin: Malaysia |
Harissa Origin: North Africa | Home-made Tomato Sauce Origin: Australia | Ile Flottante (Floating Islands) Origin: France |
Harissa Lamb Noodles Origin: Fusion | Homentashn (Poppy Pockets) Origin: Jewish | Imli Chutney (Tamarind Chutney) Origin: Pakistan |
Hart rows Origin: England | Honduran Yucca Cake with Sweet Milk Sauce Origin: Honduras | In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar is Made Thus) Origin: Roman |
Harvest Drink Origin: England | Honey-glazed Barbecued Pork Chops Origin: Britain | In Colocasio (For Taro) Origin: Roman |
Hashed Potatoes Origin: Ireland | Hong Kong Curry Fish Balls Origin: Hong Kong | In copadiis ius album (White Sauce for Choice Cuts) Origin: Roman |
Hassa (Libyan Gravy) Origin: Libya | Hong Kong Snake Soup Origin: Hong Kong | In Dentice Elixo (Sauce for Poached Bream) Origin: Roman |
Heat Wave Chili Origin: American | Hong Kong Style Braised Beef Brisket in Chu Hou Paste Origin: Hong Kong | In Locusta Elixa (Sauce for Boiled Lobster) Origin: Roman |
Hebolace Origin: England | Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf) Origin: Thailand | In Lolligine Farsili (Stuffed Squid) Origin: Roman |
Hembesha (Eritrean Bread) Origin: Eritrea | Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf) Origin: Thailand | In Mitulis (Of Mussels) Origin: Roman |
Henne in Bokenade (Hen in Sauce) Origin: England | Horchata de Chufas (Tiger Nut Milk) Origin: Spain | In Omne Genus Conchyliorum (For All Kinds of Shellfish) Origin: Roman |
Herby Millet Rings Origin: African Fusion | Horseradish Sauce Origin: Britain | In Ostreis (Of Oysters) Origin: Roman |
Herodotus' Pudding Origin: Britain | Horseradish Sauce Origin: Britain | In Perdice (Of Partridge) Origin: Roman |
Hers ys aysel (Marinated Pilchards) Origin: England | Hot Blood Soup Origin: Britain | In perdice (Boiled Partridge) Origin: Roman |
Hifridzi (Beef and Greens) Origin: Zimbabwe | Hot Chili Beans Origin: American | In Perdice et Attagena et in Turture (Of Partridge, Hazel Hen and Turtledove) Origin: Roman |
High Dumpsy Dearie Jam Origin: England | Hot Chilli Sauce Origin: Jamaica | In Pisce Oenogarum (Wine Sauce for Fish) Origin: Roman |
Highveld Lamb Curry Origin: South Africa | Hot Cross Buns Origin: Britain | In Pisce Oenogarum II (Wine Sauce for Fish II) Origin: Roman |
Higos con Queso (Figs with Cheese) Origin: Ecuador | Hot Cross Buns With Cream Cheese Frosting Origin: Britain | In Piscibum Elixis (Of Poached Fish) Origin: Roman |
Hilib Ari (Somali Camel Meat Kebabs) Origin: Somalia | Hot Curry Powder Origin: Anglo-Indian | In Polypo (Of Octopus) Origin: Roman |
Hilib Ari (Djibouti Camel Meat Kebabs) Origin: Djibouti | Hot Enchilada Sauce Origin: America | In Pullo Elixo ius Crudum (Uncooked Sauce for Boiled Chicken) Origin: Roman |
Hilib Ari (Somaliland Camel Meat Kebabs) Origin: Somaliland | Hot Green Tamarind Chicken Origin: Indonesia | |
Hilsa Fish Fried in Curry Condiments Origin: Anglo-Indian | Hot Jalfrezi Spices Origin: African Fusion |
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