FabulousFusionFood's Spice-based Recipes 35th 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 35th ?> 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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Vinthaleaux Origin: India | Whole Chicken Soup Origin: China | Yellow Rice with Raisins Origin: Southern Africa |
Viskop Kerrie Sop (Curried Snoek Soup) Origin: South Africa | Whole Smoked Chicken Origin: African Fusion | Yellow Split Pea Bhuna Kedgeree Origin: Anglo-Indian |
Vitellina Fricta (Fried Veal) Origin: Roman | Wild Apple and Chilli Jelly Origin: Britain | Yemeni hawaij Origin: Yemen |
Vitulinam sive Bubulam cum Porris (Veal or Beef with Leeks) Origin: Roman | Wild Apple Jelly Origin: Britain | Yemiser W'et (Spicy Lentil Stew) Origin: Ethiopia |
Vulvae Steriles (Sterile Sows' Wombs) Origin: Roman | Wild Carrot Greens Pickle Origin: Britain | Yen Thongba (Manipuri Chicken Curry) Origin: India |
Vulvae [et] Steriles (Sterile Sow's Womb) Origin: Roman | Wild Dewberry Cobbler Origin: Britain | Yesil Marcimek Çorbası (Green Lentil Soup) Origin: Turkey |
Vulvulae Isiciatae (Forcemeat for Sow's Womb) Origin: Roman | Wild Greens Saag Paneer Origin: Fusion | Yetakelt W'et (Spiced Vegetable Stew) Origin: Djibouti |
Vyande Real (A Royal Dish) Origin: England | Wild Masala Origin: Britain | Yoghurt Lamb Steaks with Minted Yoghurt Origin: Britain |
Walnut Catsup Origin: British | Wild Plum Ketchup Origin: Fusion | Yoghurt Mint Dip Origin: Zimbabwe |
Walnut Ketchup I Origin: Britain | Wild Plum Sauce for Roast Pork Origin: Britain | Yoghurt Sharbat Origin: India |
Wasabi and Mustard Seafood Sauce Origin: Fusion | Winter Parsnip Stew Origin: Czech | Ysgwydd Cig Oen Cymreig wedi ei bobi'n araf â chyri (Slow-cooked curried shoulder of Welsh Lamb) Origin: Welsh |
Wasabi Salad Dressing Origin: Fusion | Wood Avens Root Spice Origin: Britain | Yuk Gae Jang (Spicy Beef and Vegetable Soup) Origin: Korea |
Wassail Origin: Britain | Wot Kimem Origin: Ethiopia | Yuletide Fruit Bread Origin: England |
Wastels yfarced (White Bread, Stuffed) Origin: England | Xalwa Origin: Somalia | Zürcher Eintopf (Zürich Style Hotpot) Origin: Switzerland |
Webo Yena (Stuffed Devilled Eggs) Origin: Aruba | Xalwad (Peanut Halwa) Origin: Somalia | Zaatar Origin: Lebanon |
Weihnachtlich Eingelegter Kürbis (Christmas Pickled Pumpkin) Origin: Germany | Xalwo (Peanut Halwa) Origin: Djibouti | Zaatar Mankoushe (Lebanese Zaatar Pizza) Origin: Lebanon |
West African Curry Powder Origin: West Africa | Xawaash Origin: Djibouti | Zafrani Murgh Origin: India |
West African Fish Rub Origin: West Africa | Xinjiang Lamb Skewers Origin: Fusion | Zafrani Mutton Korma Origin: Pakistan |
West African Roast Lamb Origin: West Africa | Yétissé de Chèvre (Yétissé of Goat) Origin: Guinea | Zahtar Origin: Jordan |
West African-style Barbecue Sauce Origin: African Fusion | Yétissé de Poulet (Chicken Yétissé) Origin: Guinea | Zahtar-spiced Barbecued Goat Origin: Jordan |
West Indian Cake Origin: British | Yétissé de Tilapia (Tilapia in Aubergine Sauce) Origin: Guinea | Zalatina (Pork in Lemon and Vinegar Jelly) Origin: Cyprus |
West Sumatran Fish Curry Origin: Sumatra | Yaji (Nigerian Meat Seasoning) Origin: Nigeria | Zalzett Malti (Maltese Sausages) Origin: Malta |
Wet Fry Pork, Kenyan Style Origin: Kenya | Yaji Spice (Suya Spice Blend) Origin: Nigeria | Zambezi Fish Bobotie Origin: Zimbabwe |
Wet Thar Hin (Pork Curry) Origin: Myanmar | Yam and Beans Origin: Nigeria | Zanzibar Fish Curry Origin: Tanzania |
Wethani Kyet (Dry Burmese Pork Curry) Origin: Myanmar | Yangon Kyet Thar Hin (Yangon Chicken Curry) Origin: Myanmar | Zanzibar Pilau Origin: Tanzania |
Wethani Kyet II (Dry Burmese Pork Curry II) Origin: Myanmar | Yaroa Dominicana Origin: Dominican Republic | Zavla (Dried Prawn Curry) Origin: India |
Whisky and Mustard Sauce Origin: Scotland | Yeasted Barm Brack Origin: Ireland | Zhoug Origin: Yemen |
White Curry Origin: Fusion | Yebeh Stew Origin: Sierra Leone | Zigni (Eritrean Spiced Meat Stew) Origin: Eritrea |
White Nile Fish Origin: South Sudan | Yellow Coconut Rice Origin: Tanzania | Zimbabwean Sorpotel Origin: Zimbabwe |
White Veal Stock Origin: Britain | Yellow Curry with Swiss Chard and Tofu Origin: Fusion | Zùlt (Pickled Pigs' Ears) Origin: Aruba |
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