FabulousFusionFood's Spice-based Recipes 22tn 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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Mixed Vegetable Curry
     Origin: Britain
Morree
(Mulberries)
     Origin: England
Murgh Makhani
(Butter Chicken)
     Origin: India
Mixed Vegetable Pickle
     Origin: India
Mortarolo
     Origin: Italy
Murgh Tikka
(Chicken Tikka)
     Origin: India
Miyan Kuuka Soup
(Fish and Baobab Leaf Powder Soup)
     Origin: Ghana
Mortrews
(Pounded Meat Custard)
     Origin: England
Musakhkhan
(Baked Chicken and Onions With Sumac)
     Origin: Palestine
Mocha Frappé
     Origin: American
Mother-in-law Masala
     Origin: South Africa
Mushroom and Burdock Soup
     Origin: Fusion
Mojo Marinade
     Origin: Cuba
Moula Kawal
(Kawal Sauce)
     Origin: Chad
Mushroom Bhajee
     Origin: Britain
Mole Verde
(Green Mole)
     Origin: Mexico
Mozambique Prawns
     Origin: Mozambique
Mushroom Bhaji
     Origin: Britain
Molho de Piri-Piri
(Mozambican Peri-peri Sauce)
     Origin: Mozambique
Mr Arnott's Currie
     Origin: Britain
Mushroom Chilli Dry Fry
     Origin: Britain
Molho peri-peri moçambicano
(Mozambican peri-peri sauce)
     Origin: Mozambique
Mrs Beeton White Stock
     Origin: Britain
Mushroom Ketchup
     Origin: Britain
Mologothannie
     Origin: Sri Lanka
Mshakiki
(Comorian Kebabs)
     Origin: Comoros
Mushroom Madras
     Origin: Britain
Moloukhia
(Jute Leaf Stew)
     Origin: Niger
Mtsolola à la viande
(Bananas and Meat)
     Origin: Mayotte
Mushroom Masala
     Origin: India
Momo Achar
     Origin: Nepal
Mtuza wa Samaki
(Baked Curried Fish)
     Origin: Kenya
Mushroom Pilau
     Origin: Britain
Momos Chutney
     Origin: India
Mughlai Beef Biriani
     Origin: India
Musk Apple Cake
     Origin: Jewish
Monkey Gland Sauce
     Origin: Zimbabwe
Mughlai Malai Kofta
(Spiced Lamb Meatballs in a Creamy
Sauce)
     Origin: Britain
Musk-Vanilla Ice Cream
     Origin: Britain
Monkfish Choo Chee Curry
     Origin: Britain
Mughlai-style Camel Curry
     Origin: India
Muskels in Bruet
(Mussels in Bruet)
     Origin: England
Monkfish Pasanda
     Origin: Britain
Mugir Kosha
(Chicken Kosha)
     Origin: India
Musky Honey Wings
     Origin: Britain
Monlar Oo Chin Ye Hin
(Myanmar Tangy Soup)
     Origin: Myanmar
Mukbasa
(Yemeni-style Roast Fish)
     Origin: Djibouti
Mussel Hodi
     Origin: Sri Lanka
Montserrat Jerk Prawns
     Origin: Montserrat
Muland Saangi Ambat
(Radish Pod Gravy)
     Origin: India
Mussels in Creamy Horseradish Sauce
     Origin: Ancient
Montserratian Black Bean Soup
     Origin: Montserrat
Mullah Bamyah
(Beef and Okra Stew)
     Origin: Sudan
Mustard and Honey Drummers
     Origin: Britain
Montserratian Bread Pudding
     Origin: Montserrat
Mullangi Sambar
(White Radish Sambar)
     Origin: India
Mustard Pork Loin Chops with Butternut
Squash Roast

     Origin: Britain
Montserratian Coconut Curry Chicken
     Origin: Montserrat
Mulled Mead
     Origin: Roman
Muttai Kulambu
(Tamil Nadu Egg Curry)
     Origin: India
Montserratian Goat Water
     Origin: Montserrat
Mulled Pomegranate Juice
     Origin: Britain
Mutton in the Burmese Style
     Origin: Fusion
Montserratian Jerk Seasoning
     Origin: Montserrat
Mulled Wine Cheesecake
     Origin: Britain
Mutton Madras
     Origin: India
Montserratian Mango Chutney
     Origin: Montserrat
Mulled Wine Cheesecake II
     Origin: Britain
Mutton Masala
     Origin: Sri Lanka
Moong Pulao
(Mung Bean Pulao)
     Origin: Pakistan
Mulled Wine Yule Stump Cake
     Origin: Britain
Mutton Paya
     Origin: India
Moongre ki Subzi
(Radish Pod and Potato Sauté)
     Origin: India
Mulled Winter Fruit Crumble
     Origin: Britain
Mutton Pilau
     Origin: India
Moos Bukaani
(Fried Plantains)
     Origin: Somalia
Mullet Soup
     Origin: Cornwall
Mutton Rendang
     Origin: Indonesia
Mor Kulambu
     Origin: India
Mulligatawny Soup
     Origin: Anglo-Indian
Mutton Rissole
     Origin: British
Moro de guandules con coco
(Christmas Rice and Pigeon Peas)
     Origin: Dominican Republic
Mulligatawny Soup
     Origin: Anglo-Indian
Mutton Roganjosh
     Origin: India
Moroccan Rice Pudding
     Origin: Morocco
Mullos Anethatos sic Facie
(Red Mullets with Aniseed is Made Thus)
     Origin: Roman
Mutton Saag
     Origin: India
Moroccan Shish Sesame Skewers
     Origin: Morocco
Mumbai Pav Bhaji
     Origin: India
Mutton Sukha Curry
     Origin: India
Moroccan Spice-rubbed Leg of Lamb
     Origin: Morocco
Mung Dhal
     Origin: Anglo-Indian
Mzoura
(Tunisian Spiced Parsnips)
     Origin: Tunisia
Moroccan Spiced Lamb Shanks
     Origin: Morocco
Muqmad
(Djibouti Preserved Meat)
     Origin: Djibouti
N'toutou
     Origin: Togo
Moroccan-style Lamb Kebabs
     Origin: Fusion
Murenam aut Anguillas vel Mulos
(Moray Eels and Eels or Mullets)
     Origin: Roman
Morogo Wa Dinawa
(Bean Leaf Stew)
     Origin: Botswana
Murga aur Kanguchi
(Chicken and Mushrooms)
     Origin: India

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