Herbs Spices

cooking spice

Cooking: What is the spice “mirin”?

I’m looking all over for it and can’t figure out what kind of spice it is…or is it a spice? It’s called for in a recipe I have ~ help!

It’s a sweetened rice wine. You should be able to find it at the grocer in a small bottle in the international aisle, next to soy sauce and Chinese foods.
It is mostly used for Japanese cooking.

How to make Bulgogi – Rhythm & Spice Cooking Show

Five Spice Powder 1 lb: K $13.41 This is Frontier’’s nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Chinese 5 spice is a blend of dry spices that originated in China. It contains the following spices, Cinnamon, fennel, cloves, star anise and white pepper. It is often used in the classic dish Peking Duck as a marinade. Chinese 5 spice is very pungent and has a strong flavor, so use it sparingly. It can also be added to sauces or sprinkled over deep fried wantons. http://www.pepperfool.com/recipes/appetizers/chinese_5spicewings.html: Chinese 5-spice Chicken Wings 3 pounds chicken wings (12 to 14) 1 onion a 1 1/2-inch piece peeled fresh gingerroot 2 tablespoons soy sauce (preferably Kikkoman) 1 tablespoon medium-dry Sherry 1 tablespoon Chinese five-spice powder 1/2 teaspoon Cayenne or Thai Chile powder 1 tablespoon sugar 2 tablespoons plus 1 teaspoon coarse salt 2 teaspoons freshly ground black pepper, or to taste 1/2 cup cornstarch 6 cups vegetable oil Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop gingerroot. In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours. Preheat oven to 350°F. Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered. Reduce temperature to 250°F. In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches. Serve wings with salt and pepper mixture. Serves 6 as an hors d”oeuvre or 4 as a main course. The two-pronged cooking method used for these wings incorporating both braising and deep-frying is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow at least 2 hours for the wings to marinate. http://www.mexican.recipes-to-go.com/5_Spice_Tamales.html: 5 Spice Tamales Mexican Recipes need not be unhealthy, and can be included in a healthy diet. Choose the recipes that are low fat, and avoid the cream and cheese dishes, and you shoul

Pickling Spice: Salt Free Blend: 1 lb: C $8.28 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Dill seed, mustard, coriander, bay leaf, cinnamon, red pepper, allspice, ginger, black pepper and cloves. SALT FREE! Uses: the perfect spice base for your pickling brine. Add to liquid when cooking pot roasts, brisket and stews; marinade ingredient for mushrooms, artichokes, meat, poultry and fish.

Pickling Spice Sweet Salt Free Blend 1 lb: C $9.18 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Dill seed, mustard, coriander, bay leaf, cinnamon, red pepper, allspice, ginger, black pepper and cloves. SALT FREE! Uses: the perfect spice base for your pickling brine. Add to liquid when cooking pot roasts, brisket and stews; marinade ingredient for mushrooms, artichokes, meat, poultry and fish.

Pickling Spice Salt Free Cert. Organic Blend 1 lb: C $12.24 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Dill seed, mustard, coriander, bay leaf, cinnamon, red pepper, allspice, ginger, black pepper and cloves. SALT FREE! Uses: the perfect spice base for your pickling brine. Add to liquid when cooking pot roasts, brisket and stews; marinade ingredient for mushrooms, artichokes, meat, poultry and fish.

Chinese Five Spice Powder: 1 lb: C $10.61 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Star anise, cloves, cinnamon, fennel and black pepper. SALT FREE! Uses: for cooking foods like roast pork, roast duck and BBQ spare ribs. Try ½ – 1 tsp per 4 servings, or add to stir fry dishes, marinades and meat sauces. Try in various Chinese and other oriental dishes.

Chinese Five Spice Powder Cert Organic 1 lb: K $14.94 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Chinese 5 spice is a blend of dry spices that originated in China. It contains the following spices, Cinnamon, fennel, cloves, star anise and white pepper. It is often used in the classic dish Peking Duck as a marinade. Chinese 5 spice is very pungent and has a strong flavor, so use it sparingly. It can also be added to sauces or sprinkled over deep fried wantons. http://www.pepperfool.com/recipes/appetizers/chinese_5spicewings.html: Chinese 5-spice Chicken Wings 3 pounds chicken wings (12 to 14) 1 onion a 1 1/2-inch piece peeled fresh gingerroot 2 tablespoons soy sauce (preferably Kikkoman) 1 tablespoon medium-dry Sherry 1 tablespoon Chinese five-spice powder 1/2 teaspoon Cayenne or Thai Chile powder 1 tablespoon sugar 2 tablespoons plus 1 teaspoon coarse salt 2 teaspoons freshly ground black pepper, or to taste 1/2 cup cornstarch 6 cups vegetable oil Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop gingerroot. In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours. Preheat oven to 350°F. Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered. Reduce temperature to 250°F. In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches. Serve wings with salt and pepper mixture. Serves 6 as an hors d’oeuvre or 4 as a main course. The two-pronged cooking method used for these wings incorporating both braising and deep-frying is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow at least 2 hours for the wings to marinate. http://www.mexican.recipes-to-go.com/5_Spice_Tamales.html: 5 Spice Tamales Mexican Recipes need not be unhealthy, and can be included in a healthy diet. Choose the recipes that are low fat, and avoid the cream and cheese dishes, and you should beable to lose we

Bar B Que Spice Powder: Salt Free Blend: 1 lb: C $17.17 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Dehydrated tomato, onion, garlic, natural hickory smoked malt, black pepper, paprika, mustard, celery seed, natural lemon flavoring and other selected herbs and spices. SALT FREE! Uses: cover steaks, chicken and pork before cooking; add to baked beans, potatoes and squash.

96-Piece Spice Label Set: K $2.47 Includes 84 printed and 12 blank (2” x 1/2”) Rectangular Clear Spice Labels

Orange Spice Black Tea, Box of 20 foil wrap tea bags: K $3.1 For our Orange Spice tea we blend full bodied black teas from India, Sri Lanka and China, with the finest cinnamon from Sri Lanka and sweet California orange peel and orange oil. The result is a very aromatic tea that has the flavor of zesty orange and spicy cinnamon. Cinnamon, native to Sri Lanka, is the dried bark of a tree of the Laurel family. It is one of the first spices ever sought after, with references to its use in the Bible and in ancient Egypt. The Portuguese colonized Sri Lanka for its wild cinnamon until driven out by the Dutch in 1636, who began cultivation of cinnamon. The Dutch monopoly of the cinnamon trade ended in 1796 when the English East India Company took control of the cinnamon trade. Cinnamon trees were later introduced to Indonesia, India and the Seychelles, however cinnamon from Sri Lanka is regarded as the best quality. The evergreen cinnamon tree grows to over 30 feet in the wild, but is kept shorter under cultivation. Cinnamon trees thrive in tropical maritime climates at low altitudes. The bark is harvested or peeled from the trees and made into quills by hand rolling and drying in the sun. The quills can be ground or processed into oil for cooking purposes. The sweet, somewhat woody aroma is fragrant and strong, and the flavor is very distinctive and warming. The sweet orange is the most popular of all citrus fruits. It originated in China where it received its botanical name ””Citrus Sinensis””. During the first century the orange was spread to Japan, India and the Near East. The Romans were also interested in this fruit, and the Arabs introduced the orange to Spain. Orange cultivation ended in Europe with the fall of the Roman empire and reappeared later in Italy in the 15th century. Columbus brought seeds of orange, lemon and lime on his voyages to the New World. The Caribbean climate proved ideal for these citrus fruits. And during the early 16th century, settlers first planted oranges in Florida, which was to become the state’’s flourishing citrus industry. In the early 1700s, missionaries planted oranges in California, which now rivals Florida in citrus production. There are four main varieties of oranges. The bitter orange or the Seville, is grown mainly in Spain and is predominately used for marmalades. Another variety, the blood orange, is less acidic than other oranges and cultivated primarily in Mediterranean countries. Navel and Valencia oranges are grown predominately in the U.S. and Brazil. Navel oranges are an early variety with good flavor, while Valencias are a later crop and are the sweetest and most flavorful orange. Stash sources its orange peel and orange oil from the best California Valencia oranges. This superior quality orange oil costs more than $50 per pound, compared with less costly orange oil at $1 per pound or less. Stash orange peels are produced right from their juice production line to retain the original citrus oil of the fresh fruit, resulting in a ric

Orange Spice Black Tea, Box of 10 foil wrap tea bags: K $1.3 For our Orange Spice tea we blend full bodied black teas from India, Sri Lanka and China, with the finest cinnamon from Sri Lanka and sweet California orange peel and orange oil. The result is a very aromatic tea that has the flavor of zesty orange and spicy cinnamon. Cinnamon, native to Sri Lanka, is the dried bark of a tree of the Laurel family. It is one of the first spices ever sought after, with references to its use in the Bible and in ancient Egypt. The Portuguese colonized Sri Lanka for its wild cinnamon until driven out by the Dutch in 1636, who began cultivation of cinnamon. The Dutch monopoly of the cinnamon trade ended in 1796 when the English East India Company took control of the cinnamon trade. Cinnamon trees were later introduced to Indonesia, India and the Seychelles, however cinnamon from Sri Lanka is regarded as the best quality. The evergreen cinnamon tree grows to over 30 feet in the wild, but is kept shorter under cultivation. Cinnamon trees thrive in tropical maritime climates at low altitudes. The bark is harvested or peeled from the trees and made into quills by hand rolling and drying in the sun. The quills can be ground or processed into oil for cooking purposes. The sweet, somewhat woody aroma is fragrant and strong, and the flavor is very distinctive and warming. The sweet orange is the most popular of all citrus fruits. It originated in China where it received its botanical name ”Citrus Sinensis”. During the first century the orange was spread to Japan, India and the Near East. The Romans were also interested in this fruit, and the Arabs introduced the orange to Spain. Orange cultivation ended in Europe with the fall of the Roman empire and reappeared later in Italy in the 15th century. Columbus brought seeds of orange, lemon and lime on his voyages to the New World. The Caribbean climate proved ideal for these citrus fruits. And during the early 16th century, settlers first planted oranges in Florida, which was to become the state’s flourishing citrus industry. In the early 1700s, missionaries planted oranges in California, which now rivals Florida in citrus production. There are four main varieties of oranges. The bitter orange or the Seville, is grown mainly in Spain and is predominately used for marmalades. Another variety, the blood orange, is less acidic than other oranges and cultivated primarily in Mediterranean countries. Navel and Valencia oranges are grown predominately in the U.S. and Brazil. Navel oranges are an early variety with good flavor, while Valencias are a later crop and are the sweetest and most flavorful orange. Stash sources its orange peel and orange oil from the best California Valencia oranges. This superior quality orange oil costs more than $50 per pound, compared with less costly orange oil at $1 per pound or less. Stash orange peels are produced right from their juice production line to retain the original citrus oil of the fresh fruit, resulting in a richer,

Vanilla Bean Whole Bourbon Cert. Organic: Spice Jar w/ One Bean (Vanilla planifolia): K $5.62 Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ”tlilxochitl,” ”black flower.” It flavored their ”cacao water,” ”cacahuatl” in the Aztec tongue Náhuatl, ”chocol haa” in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ”inferior” only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless – the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you”ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 Seeds of Flavor Use a paring knife to carefully slit

2-Tier Counter Spice Rack Set (12 1/2” x 3 1/2” x 12) with 12 spice bottles: K $48.77 Contains 12 spice bottles that have a stainless steel lid and a plastic shaker insert. Made of nickel wire with a heavy weighted base and holds 12 square clear glass spice bottles. Includes a complete set of 84 spice labels included.

Spice Rack with Twelve Jars: C $45.29 11” H x 6” W This spice rack has a rotating base for easy access and two level space saving storage for your countertop or cupboard. Includes twelve glass jars (2.5 oz ea) with lids and snap on shaker caps, with a wide opening for easy filling.

Pickling Spice – 5 Lb Pickling Spice: GR $31.66 No Description available

Pickling Spice – 20 Lb Pickling Spice: GR $63.5 No Description available

Spice Drops – 30 Lb Spice Drops: GR $38.8 No Description available

Spice Rack, Revolving Chrome w/16 Spice Jars: 6½” x 6½” x 11½”: K $61.28 Brushed satin finish rack. Includes 16 (4”) Glass Jars with perforated plastic shaker and stainless steel screw-on lid, and 84 printed spice labels

Spice Bags, Reusable 4 count: K $2.56 4 usable cotton bags. Ideal for bouquet grains, tea, coffee, potpourri, sachets. Use to flavor soups, stews, stocks and sauces. Regency Natural Spice Bags are also great for: shrimp and Crab boil, mulling wine or cider, corned beef spice, potpourri, sachets bulk tea, keeping nails and screws organized and storing jewelry.

Cocoa Spice Tea 16 tea bags: K $4.54 A festive tasting tea that will awaken feelings of joy as you linger over a cup of this truly delightful brew. Exotic Far East spices blended with natural chocolate from South America create a distinctive flavor and a unique experience. Allow the wonderful tastes of Organic Ginger Root and Organic Cinnamon Bark to delicately mix with the unmistakable essence of Organic Cocoa Shells, soothing the nerves and calming the mind. Cocoa Spice Tea, a sophisticated treat for grown-ups who still enjoy the innocent taste of cocoa, but appreciate the spice of experience.

50-Piece Adhesive Spice Label Set: K $6.25 Our spice labels were cutom designed to complement a variety of spice cans, jars, and bottles. The result is a unique and colorful set of fifty labels 1 1/3” in diameter, comprised of 45 pre-printed herb and spice labels and 5 blanks. Wipe with damp cloth to clean. Contains the following: Allspice, Basil, Bay Leaf, Black Pepper, Caraway Seed, Cardamom, Cayenne Pepper, Celery Salt, Chervil, Chili Powder, Chives, Cinnamon, Cloves, Coriander, Cream of Tartar, Cumin, Curry Powder, Dill, Fennel, Garlic Powder, Garlic Salt, Ginger, Mace, Marjoram, Minced Onion, Mint, Mustard Powder, Mustard Seed, Nutmeg, Onion Powder, Onion Salt, Oregano, Paprika, Parsley, Poppy Seed, Poultry Seasoning, Red Pepper, Rosemary, Sage, Seasoned Salt,Sesame Seeds, Tarragon, Thyme, Turmeric, Vanilla Beans.

Lodge Logic EC6D43 Enameled Cast-Iron 6-Quart Dutch Oven, Island Spice Red $49.97 Lodge EC6D43 Island Spice 6 Quart Dutch OvenLodge EC6D43 Island Spice 6 Quart Dutch Oven Features:; Dutch oven; Porcelain surface eliminates the need to season; Superior heat distribution and retention; Two layers of porcelain enamel are chip resistant; Easy to clean up; Island spice; 6 quarts…

Cuisinart SG-10 Electric Spice-and-Nut Grinder $32.95 Elevate any recipe with the natural flavor and unrivaled aroma of freshly ground nuts and spices. Boasting a heavy-duty motor and specially designed stainless steel blades, this electric grinder from Cuisinart redefines fine food. 18-month limited warranty. Model SG-10….

You want to add more flavor to your food without worrying about adding more fat, sugar, sodium or calories? Many services and innovative solutions is easy. You can use many culinary spices and herbs. Different combinations for a variety of tastes and can be used to add a clever race around the world in your menu to have to leave out. Own kitchen. Not only did they enjoy. taste buds, but they can also perform many health benefits as well. Maintain quality and fresh taste of your spices will make a better dish. tasting, more associated health benefits and save you money.

What are herbs and spices? Herbs are often green leaves of onion plants grown for culinary use. Spice seeds, berries, roots, bark or other parts of the plant. The general rule when cooking spices should be added to the food started to taste of them. meld and blend into. Food and herbs should be added near the end of the cooking process to retain the most flavor.

Shelf life of these very different,. In general, the longer spices herbs. Fresh herbs is approximately one year when stored properly. Ground spices will be available for several years and all the spices will keep longer when stored carefully. Heat, light, moisture and air. All are enemies of dried herbs and spices are open to these elements will reduce the quality of color and flavor.

Buy dried herbs and spices in small. Amount you can spend the appropriate amount of time. Stored in tightly sealed containers in cold from direct light. They will collect more oil content and taste of them. When stored in glass jars or metal. tins. Direct sunlight will fade the color and reduce the quality of your herbs and spices to keep the black cabinet. Also try not to keep them on the stove. Near heat sources or other heat to unlock the good quality.

Replace faded herbs and spices and a year old with new people. Fall from a great time of year. Hair of the low volume through restocking and instead you have for too long. You will have the best supply of your favorites for easy cooking and this weekend. Closeness.

Herbs and spices that are nutrient rich and. phytochemicals. Which health benefits. Good quality best buy you can pay for most important. Oil content, nutrients, flavor is better. Using high-quality brand than to increase health benefits and actually save you money in the long term because you will need to use less. Achieve the right taste.

About the Author:

Melody Thacker shares more ideas and tips on cooking, baking and living a healthy lifestyle at Watkins Associate Melody. You’ll find the finest quality herbs and spices at www.WatkinsOnline.com/Thacker.

Article Source: ArticlesBase.com – How To Store Dry Herbs And Spices