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Trendy turmeric

May 15th 2010

tumericOriginally published in the Journal de Montréal on May 15, 2010.

Turmeric is a bright yellow spice made from grinding rhizomes (underground stems) of a plant belonging to the ginger family. It is one of the key ingredients in curry, a mixture of spices that’s so popular in Indian cuisine. Turmeric is also used as a fabric dye, especially on the robes worn by Buddhist monks.

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Cardamom, spice in a pod

May 8th 2010

cardamomOriginally published in the Journal de Montréal on May 8, 2010.

Cardamom is a very popular spice that is used in Indian and Southeast Asian cuisine, both in sweet as well as in savoury dishes. It is one of the basic ingredients of garam masala.

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Where can we buy spices?

February 15th 2010

cardamomQuestion sent by a member:

Where can I buy cardamom pods?

It would be great if we could get this kind of information when there are recipes with ingredients that are not known to the general public…

Sometimes, on SOSCuisine, there are some recipes with these types of ingredients… Would it be possible to tell us where to buy them?


Camille G.

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Pepper, king of spices

January 21st 2010

peppercornsOriginally published in Journal de Montréal on December 6, 2008.

Pepper (piper nigrum), which is the fruit of the pepper plant (a creeper native to India), has been consumed since time immemorial. This spice not only enhanced the flavor of food, it also masked the lack of freshness in meats which had hung for too long, a very common situation before the invention of modern preservation techniques.

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Cilantro: aromatic leaves and seeds

October 24th 2009

cilantroOriginally published in the Journal de Montréal on October 24, 2009.

Cilantro is an herbaceous plant that looks a bit like parsley or chervil, but it has a completely different taste. Its leaves are used as an aromatic herb, while its dried seeds, commonly known as coriander, are used as a spice.

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Saffron: A golden spice

August 1st 2009

Source: WikipediaOriginally published in the Journal de Montréal on August 1, 2009.

The saffron spice comes from the dried stigmas of the “crocus sativus” flower.

Extremely fragile, the spice is harvested from these flowers at dawn, before the rays from the sun reach them and alter the quality of the flower.

A delicate hand is necessary, in order to remove the red stigmas from the flower.

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