FabulousFusionFood's Spice-based Recipes 9th 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 9th ?> 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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Cocoa Nib Pudding Origin: American | Comarye (Roast Pork Marinated in Red Wine) Origin: England | Cornish Black Cake Origin: England |
Coconut Bean Rice Origin: Nigeria | Comfrey Aloo Origin: Fusion | Cornish Chicken Curry Origin: England |
Coconut Bread Pudding Origin: St Helena | Comlek (Rabbit Casserole) Origin: Albania | Cornish Cinnamon Cake Origin: England |
Coconut Candy Origin: Liberia | Common Daisy Capers Origin: Britain | Cornish Farmhouse Cake Origin: Britain |
Coconut Chickpea Curry with Spinach Origin: Britain | Common Purslane Chimichurri Origin: Britain | Cornish Gingerbreads Origin: England |
Coconut Chickpea Dumpling Curry Origin: Britain | Comorian Coconut Curry Chicken Origin: Comoros | Cornish Kedgeree Origin: Britain |
Coconut Chutney Origin: India | Comorian Pilaou Origin: Comoros | Cornish Pig's Head Pudding Origin: England |
Coconut Curry Origin: Seychelles | Compost Origin: England | Cornish Pollack Curry Origin: England |
Coconut Curry Chicken With Roti Origin: Antigua | Conchicla Commodiana (Legumes à la Commodus) Origin: Roman | Cornish Rock Cakes Origin: England |
Coconut Curry Prawns With Plantains Origin: Antigua | Conchiclam Apicianam (Dried Peas à la Apicius) Origin: Roman | Cornish Saffron Cake Origin: England |
Coconut Curry Salmon Origin: Fusion | Conchiclam de Pisa Simplici (A Dish of Plain Peas) Origin: Roman | Cornish Salt Pork Origin: England |
Coconut Fish Curry Origin: Fusion | Conchiclatus Pullus vel Porcellus (Chicken or Suckling Pig Stuffed with Legumes) Origin: Roman | Cornish Seedy Bread Origin: Britain |
Coconut Fish Curry II Origin: Fusion | Concombre cuit à l’indienne (Indian-style Cooked Cucumber) Origin: France | Cornish Seedy Cake Origin: Britain |
Coconut Latiya Origin: Guam | Conditum Melizomum Viatorium (Spiced Honey Wine for Travel) Origin: Roman | Cornish Sole Curry with Cauliflower Rice Origin: England |
Coconut Lime Chicken Curry Origin: Cayman Islands | Conditum Paradoxum (Extraordinary Spiced Wine) Origin: Roman | Cornish Tea Biscuits Origin: England |
Coconut Lobster Origin: Britain | Confiture de Ananas (Pineapple Jam) Origin: Martinique | Coronation Chicken Origin: Britain |
Coconut Rough Cake Origin: Dominica | Confiture de Ananas (Pineapple Jam) Origin: Saint Barthelemy | Country Captain Origin: Pakistan |
Coconut Rum Bread Pudding Origin: Saint Kitts | Confiture de Coco (Coconut Jam) Origin: Martinique | Country Pork Terrine Origin: England |
Cocos Potiedig (Potted Cockles) Origin: Welsh | Confiture de Coco (Coconut Jam) Origin: Saint Barthelemy | County Cavan Soda Bread Origin: Ireland |
Cod with Mustard Sauce Origin: Scotland | Confiture de figues violettes vanille (Fig and Vanilla Jam) Origin: Mayotte | Courgette Curry with Himalayan Balsam Seed Pods Origin: Britain |
Cold Bruet (Cold Brewet) Origin: England | Confiture de prunes au genièvre (Plum and Juniper Jam) Origin: France | Course Ginger Bread Origin: Britain |
Cold Curry Soup Origin: Fusion | Congee with Fish Fillet Origin: China | Court-bouillon de Poisson à la Créole (Creole-style Fish Court-bouillon) Origin: Guadeloupe |
Cold-smoked Haddock Origin: Britain | Conkies Origin: Bahamas | Couscous de Timbuktu Origin: Mali |
Cold-smoked Mackerel Fillets Origin: Britain | Conkies Origin: Guyana | Crab Sauce for Fish Origin: Britain |
Colombo Curry Paste Origin: Martinique | Connates Origin: England | Crab with Devil Sauce Origin: England |
Colombo d'Agneau à la Mauricienne (Mauritian-style Colombo of Lamb) Origin: Mauritius | Connynges in Syrup (Rabbits in Syrup) Origin: England | Crabapple and Sloe Jelly Origin: Britain |
Colombo de Chèvre (Goat Colombo Curry) Origin: Sint Maarten | Consommé Origin: Britain | Cranberry Mincemeat Origin: British |
Colombo de Chèvre (Goat Colombo Curry) Origin: Saint-Martin | Conynges in Gravey (Rabbits in Gravy) Origin: England | Cranberry-orange Marmalade Glazed Ham Origin: Britain |
Colombo de Porc (Pork Colombo) Origin: Martinique | Cooked Rice Dosa Origin: India | Crayfish Curry Origin: South Africa |
Colombo de Porc (Pork Colombo Curry) Origin: Sint Maarten | Coorg Chicken Masala Origin: India | Creamed Alexanders Root Origin: Britain |
Colombo de Porc (Pork Colombo Curry) Origin: Saint-Martin | Copadia Haedina Sive Agnina (Choice Cuts of Kid or Lamb) Origin: Roman | Creamed Swedes Origin: Britain |
Colonial Goose II Origin: New Zealand | Corate Origin: England | Creamed Turnips Origin: American |
Comadore (Fruit Pie Delicacies) Origin: England | Coriander Paste Origin: India | |
Comarye Origin: England | Cornish Baked Herring Origin: Britain |
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