FabulousFusionFood's Spice-based Recipes 18th 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 3452 recipes in total:

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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

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