FabulousFusionFood's Spice-based Recipes 9th 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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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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