FabulousFusionFood's Spice-based Recipes 18th 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 18th ?> 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 3452 recipes in total:
Page 18 of 35
Kasundi 2 (Bengali Mustard Sauce) Origin: India | Keshi Yena (Stuffed Cheese) Origin: Curacao | Kittitian Style Conkies Origin: Saint Kitts |
Katchourie Origin: Trinidad | Khanom Jeen Nam Ya (Khanom Jeen Noodles) Origin: Thailand | Kiwi Lamb Curry Origin: New Zealand |
Kati rolls Origin: India | Khanom Jeen Nam Ya (Khanom Jeen Noodles) Origin: Thailand | Knol Khol Poriyal (Spicy Fried Kholrabi) Origin: India |
Katles (Spiced Beef and Potato Cakes) Origin: Madagascar | Kharroob (Egyptian Carob Drink) Origin: Egypt | Kobi Bhaji Origin: India |
Katsu Chicken with Curry Sauce Origin: Australia | Khasi Ko Masu (Nepali Goat Meat Curry) Origin: Nepal | Kobi Keema (Cabbage and Minced Meat Curry) Origin: India |
Kebab Halla (Stewed Beef) Origin: Egypt | Khatta Curry Origin: India | Kobi Sabji (Cabbage Sabji) Origin: India |
Kebab Koutbane Origin: Morocco | Khatta Meetha (Cabbage Curry) Origin: India | Kofta Curry (Meatball Curry) Origin: Pakistan |
Kebapcheta (Bulgarian Barbecue Sausage) Origin: Bulgaria | Khayan thee Hnat (Burmese Stuffed Aubergine Curry) Origin: Myanmar | Kohlapuri Chicken (Maharashtra Chicken Curry) Origin: India |
Kecap Manis Origin: Indonesia | Khela Kalia (West Bengali Lamb Curry) Origin: India | Kokam Aloo (Kokam Potatoes) Origin: India |
Kede in Bokenade (Kid Goat in Sauce) Origin: England | Khichidi Origin: India | Kokam Fish Origin: India |
Kedgeree Origin: Anglo-Indian | Khichiri Origin: India | Kokam Sharbat Origin: India |
Kedgeree Fisherman's Pie with Winter Vegetable Topping Origin: Britain | Khichiri Prawn Sauce Origin: India | Kokam Soup Origin: India |
Kedjenou Origin: Cote dIvoire | Khmeli-Suneli Origin: Georgia | Kokum Kari (Kokam Curry) Origin: India |
Kedjenou II Origin: Cote dIvoire | Khnom Jin Namya (Catfish Curry over Noodles) Origin: Thailand | Kombdi Masala Origin: India |
Keema Aloo with Kale Origin: Scotland | Khoresht-e Loobia (Stewed Mutton with String Beans) Origin: Iran | Kookoo Sabzi (Seasoned Savoury Cakes) Origin: North Africa |
Keema and Lettuce Curry Origin: India | Khormya (Spiced Lamb with Yoghurt) Origin: Kazakhstan | Korean Instant Mild Curry Powder Origin: Korea |
Keema Curry Origin: Pakistan | Khowsuey Origin: Chile | Korma Curry Paste Origin: Britain |
Keema Style Haggis Curry Origin: Scotland | Khukura re Pyaj Tareko (Chicken Curry with Onion) Origin: Nepal | Korma Curry Powder Origin: India |
Kejenou avec Agouti (Kejenou with Cane Rat) Origin: Cote dIvoire | Khumb Matar (Mushroom and Green Pea Curry) Origin: India | Korma Masala Origin: India |
Kelewele (Hot Plantain Chips) Origin: Ghana | Khumbi Aloo (Mushroom and Potato Curry) Origin: India | Kotmis Satsivi (Roast Chicken with Walnut Sauce) Origin: Georgia |
Keleya Zaara (Tunisian Lamb with Saffron) Origin: Tunisia | Kibbeh Origin: Lebanon | Kouneli Stifado (Rabbit Stew) Origin: Greece |
Kelia Ayam (Indonesian Chicken Curry) Origin: Indonesia | Kid Goat Korma Origin: Anglo-Indian | Kozi Ishtu (Keralan Chicken Ishtu) Origin: India |
Kendal Pepper Cake Origin: England | Kidney Bean and Black Bean Curry Origin: Fusion | Kreooli krabi-kotletid (Dominican Creole Crab Cakes) Origin: Dominica |
Kenyan Chicken Tikka Origin: Kenya | Kidney Bean Curry Origin: Britain | Kuchela Origin: Trinidad |
Kenyan Kima (Chopped Beef Chilli-fry) Origin: Kenya | Kifta Lil Atfaal (Cinnamon Meatballs) Origin: Libya | Kujja Kulfi (Saffron and Nut Ice Cream) Origin: India |
Kenyan Matoke Origin: British | King Prawn Pathia Origin: Britain | Kuku (Chicken) Origin: Kenya |
Kenyan Mchuzi wa Samaki (Swahili Fish Curry) Origin: Kenya | King Scallop in Molee Sauce Origin: Manx | Kuku Kadoo (Persian Courgette Omelette) Origin: Iran |
Kenyan Samosas Origin: Kenya | Kipes or Quipes Origin: Dominican Republic | Kuku Paka (Chicken-coconut Curry) Origin: East Africa |
Kerala Masala Powder Origin: India | Kiseli Kupus Origin: Croatia | Kuku wa Nazi (Chicken with Coconut Milk) Origin: Kenya |
Kerala-style Snake Meat Curry Origin: India | Kissuto Rombo (Baked Kid Goat) Origin: Sao Tome | Kukulhu Kurandi Riha (Maldives Chicken Gizzard Curry) Origin: Maldives |
Keralan Garam Masala Origin: India | Kitfo (Ethiopian Steak Tartar) Origin: Ethiopia | Kukulhu Riha (Maldives Chicken Curry) Origin: Maldives |
Kerrie Sult (Curried Brawn) Origin: South Africa | Kitfo Leb Leb (Fried Beef with Spices) Origin: Ethiopia | Kukulu Musamma Origin: Sri Lanka |
Kesar Lassi (Saffron Lassi) Origin: India | Kittitian Jerk Chicken Origin: Saint Kitts | |
Kesar Mango Curry Origin: India | Kittitian Pumpkin And Lentil Curry Origin: Saint Kitts |
Page 18 of 35