FabulousFusionFood's Spice-based Recipes 11th 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 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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