FabulousFusionFood's Spice-based Recipes 35th 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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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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