FabulousFusionFood's Spice-based Recipes 11th 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 11th ?> 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 3490 recipes in total:
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Curry of Cod Origin: Britain | Deccan Chicken Curry Origin: Sri Lanka | Dominican Adobo Seasoning Origin: Dominican Republic |
Curry Sauce Origin: Britain | Decorated Simnel Cake Origin: Britain | Dominican Chicken Pelau Origin: Dominica |
Curry Tomato Sofrito Origin: Philippines | Delicious Curry Soup Origin: Anglo-Indian | Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk) Origin: Martinique |
Curry Trey Ruah (Curried Snapper) Origin: Cambodia | Devilled Kidneys Origin: Britain | Dopiazeh Origin: Iran |
Curry Vovoka (Malagasy Curry Powder) Origin: Madagascar | Dhal Origin: India | Dorade Braisé (Braised Sea Bream) Origin: Togo |
Curryworst Origin: Germany | Dhal Dhokla Origin: India | Doro Alicha Origin: Ethiopia |
Custard-based Chocolate Ice Cream Origin: British | Dhal with Hogweed Shoots Origin: Britain | Doro Wat (Red Chicken Stew) Origin: Ethiopia |
Cymas et Cauliculos (Baby Greens in a Celery Mint Sauce) Origin: Roman | Dhallo Black Curry (Cuttlefish Black Curry) Origin: Sri Lanka | Doro Zigni (Zesty Chicken Stew) Origin: Eritrea |
Cyri Cig Oen a Chennin (Welsh Lamb and Leek curry) Origin: Welsh | Dhaltjies (Cape Malay Chilli Bites) Origin: South Africa | Double ka Meetha Origin: India |
Cyri Cocos a Dail Gwyrdd (Cockle and Greens Curry) Origin: Welsh | Dhan Saag Dhal Origin: India | Doubles Origin: Trinidad |
Cyri Oen Cymreig (Welsh Lamb Curry) Origin: Welsh | Dhania Chicken (Coriander Chicken) Origin: India | Doughboy Origin: Saint Vincent |
Cyrri Morgi (Dogfish Curry) Origin: Welsh | Dhansak Masala Origin: India | Dresdner Stollen Origin: Germany |
Dégué (Couscous and Yoghurt Dessert) Origin: Mali | Dholl Origin: Mauritius | Dried Dulse Origin: Ireland |
Daal and Vegetable Bhuna Origin: Britain | Dholl Pooris Origin: Mauritius | Dried Laver Origin: Ireland |
Daello Thiyal (Sri Lankan Cuttlefish Curry) Origin: Sri Lanka | Dibi Origin: Gambia | Dried Pepper Dulse Origin: Scotland |
Daging Bumbu Bali Origin: Indonesia | Diced Beef Chili Con Carne Origin: American | Dried Petalonia Origin: Britain |
Dahi Murg (Yoghurt Chicken Curry) Origin: India | Dijon-glazed Corned Beef Origin: Ireland | Dried Sea-buckthorn Berries Origin: Europe |
Dahi Murg (Yoghurt Chicken Curry) Origin: India | Dill Pickles Origin: Britain | Dromedary Tibs Origin: Djibouti |
Dakbungalow Chicken Curry Origin: Anglo-Indian | Djed b'l-Qasbour (Chicken and Olive Stew) Origin: Algeria | Dry Beef Curry Origin: India |
Dakbungalow Curry Powder Origin: Anglo-Indian | Djibouti Banana Fritters Origin: Djibouti | Dry Rice and Fish Origin: Liberia |
Dal Makhani Origin: Britain | Djibouti Lentils Origin: Djibouti | Dry-fry Pork, Kenyan Style Origin: Kenya |
Dal Tadka (Lentil Curry, Restaurant Style) Origin: India | Djibouti Sambusas Origin: Djibouti | Ducana Origin: Antigua |
Dal Takda (Lentil Curry, Restaurant Style) Origin: India | Djindjan (Guinean Ginger Juice) Origin: Guinea | Ducana Origin: Saint Vincent |
Dama be Potaatas (Beef and Potato Stew) Origin: Sudan | Dominica Calypso Chicken Origin: Dominica | Duck Curry with Aubergine and Bamboo Origin: Vietnam |
Damaa Origin: Sudan | Dominica Colombo Curry Powder Origin: Dominica | Duck Sukuti Origin: Nepal |
Dan Dan Noodles Origin: Fusion | Dominica Crab Callaloo Origin: Dominica | Duck with Marmalade Origin: Scotland |
Dandelion and Orange Curry Origin: Britain | Dominica Curried Goat Origin: Dominica | Duckna Origin: Montserrat |
Dandelion Capers Origin: Britain | Dominica Curry Prawns Origin: Dominica | Ducuna Origin: Anguilla |
Dark Bunloaf Origin: Manx | Dominica Jerk Seasoning Origin: Dominica | Dukkah Origin: Egypt |
Dashi Keema Karē (Dashi Keema Curry) Origin: Japan | Dominica Red Beans Soup Origin: Dominica | Dulce Origin: El Salvador |
Date and Banana Mix Origin: Burundi | Dominica Reef Chicken Origin: Dominica | Dulce de Leche con Frijol Tonka (Dulce de Leche with Tonka Bean) Origin: Guyana |
Dau Khuon Xao Lan (Curried Tofu Stir-fry) Origin: Vietnam | Dominica Saltfish Accra Origin: Dominica | Dulce de Papaya (Sweet Papaya Dessert) Origin: Cape Verde |
Dawadawa Jollof Rice with Guinea Fowl Origin: Ghana | Dominica Titiwi Accra Origin: Dominica | |
Debal Curry Origin: Malaysia | Dominican Adobo Seasoning Origin: Dominican Republic |
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