FabulousFusionFood's Spice-based Recipes 15th Page

Spices for sale at Arabian spice stall Arabian spice stall with range of spices for sale.
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 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 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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