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Newsflash!  The cookbook is now available for purchase! To find out more about it as well as take advantage of special website pricing ($8 off--use discount code U9KGY74Z) visit the Spiced Right e-store at CreateSpace.

We got a glowing review! Check it out at the Chef Talk website.

Articles:

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The Simple, Essential Herb Garden

by Sandra Bowens

Spring into action with an herb garden of your very own. We offer the basic information to get you started, ideas for what to grow plus hints for tending and harvesting what you sow. Herb gardening is fun, it's rewarding, and above all, it's easy. Now get growing!

 

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Reader Recipe Exchange

by Everybody

Anyone who cooks has created recipes. We want to see your best. This column features special creations from around the world.

Our engineering chef is back again, this time with a sweet, hot pepper jelly.

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2012 Flavor Forecast
Each year, spice giant McCormick and Company issues a Flavor Forecast that tells us what exciting flavors and trends we can anticipate as the year unfolds. For 2012 they focus on global trends that lead to extraordinary combinations. Take a look and then see how you might work these combos into your own clever culinary creations this year. (Squash Ribbon Salad with Red Curry Vinaigrette photo courtesy of FlavorForecast.com) 
  

Basic Guidelines for Seasoning with Herbs and Spices

by Sandra Bowens

In response to a popular line of questioning we present this list of basic uses for herbs and spices. May it send you on your way to more creative, tasty cooking adventures.  

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Building a Habañero Pepper Pie

by Sandra Bowens

What's a guy to do with way too many hot, hot peppers? Why, make a pie, of course. Learn the method to one man's madness and then make yourself a sweet hot pepper pie.   Photograph courtesy of Wikimedia Commons.  

Growing Marshmallows

by Sandra Bowens

The marsh mallow is a showy plant that has an interesting past, and if you grow it, it could have an interesting future in the kitchen, too. Find out how to prepare a fun snack from the roots once all the pretty flowers have gone. Illustration courtesy of Wikipedia Commons.

 

  Have you seen it?  Check out the  Reference Desk

A Pinch Of... has been around for more than ten years now. The site has nearly 175 pages so we created this area to help you find your way around. Find quick links to the pages in which you are most interested along with our favorite stuff, where to buy herbs, metric conversions and more!  

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We have answered so many questions over the years that the list below has grown quite long. Now you can browse the Q&A by the category or subject that interests you the most today.
 The general Q&A bank is below and here
or click to Question Quick Find to see the categories.

Ask a Question                           Click here to see all questions.

New questions are posted each Monday.

Q: I have a small rosemary plant in a pot that I want to use as a kitchen herb. It is in it’s second year (quite a trick as I live in Ontario and winters are short on daylight). It is starting to sprout flowers. Do I trim them off to keep the herb plant as a herb or do I just let them bloom? Will it affect flavour or growth? PC
A: Sounds like you have a happy little rosemary plant. The flowers are just a natural part of growth. You don't need to trim them off and they won't change the flavor.
Q: Where can I find horseradish root in the Johannesburg area? Who are the suppliers? Where can I get a horseradish plant? Many thanks, EM
A: I did a Google search for plant nurseries in Johannesburg and came up with quite a few. I would sit down with the list and start making phone calls to see if they have a horseradish plant. You might also ask around within your gardening friends. If they have a plant, I'm sure they would be willing to dig up a bit of root for you to plant. They grow quite easily that way.
Q: I have 2 slightly different looking rosemary plants. Both are very healthy and growing like weeds, but neither has any scent, even when rolled in my fingers. What's up with that? Thanks for your help! LM
A: It may be that your plants are growing so fast that they don't have the energy to generate essential oils. If you are using a fertilizer, stop and try allowing more time between waterings.
Q: Hi, I'm guessing that it's possible to use turmeric powder as a substitute for fresh. However, I've been unable to find any site that would allow me to convert 1.5 inches of fresh into X number of teaspoons. Can you please help? Best regards, PJ
A: I haven't had much opportunity to cook with fresh turmeric. Here's what I would do, however. Use a microplane zester, or something similar, to grate the 1.5 inches of root. Measure this and then use one-third of that amount of the dried powder. If you can't get ahold of the fresh turmeric (hence your question, right?), try doing the same thing with fresh ginger root.
Q: Hi, I have a rosemary plant that I've had for about 3 years on my kitchen window sill. It was doing great, but getting little bushy, so I trimmed it a little bit. This was about a year ago. Since then it has been in continuous bloom and has not grown at all. I've looked on the internet, but everyone seems to have the opposite problem! I don't want to use any leaves from it, since it is not growing. Any ideas to get it growing again? Thanks, BD
A: Sometimes plants throw out flowers when they are in trouble. Since yours is an indoor plant, I wonder if you might be watering it too much. Rosemary hates wet feet. Light may be another issue. Perhaps you could move it to a window where it gets more sun.
Q: Thank you so much for having this website. Is there a way to revitalize mint gone limp that I have bought from the supermarket? Thank you, SB
A: You could try giving the leaves a five or ten minute soak in a bowl full of ice cold water. This works well with leafy greens like spinach and lettuce so it might work with mint leaves.
Q: Hi, Just found this site, which is a good one. We live in Canada and in my last trip to New Mexico found a great store where I bought all kinds of dried peppers, even though I didn't - and still don't - have a clue what to do with them. One is a bag of dried green chilies - bag just says "whole new Mexico dried green chile". They are not ground, just dried - flattened and dried. I can't seem to find a decent recipe for using them. Every recipe I find calls for fresh green chilies. Can I substitute one dried for one fresh that's called for in the recipe? And how long do they last? Seems to me I've had them for a couple of years. Thanks SQ
A: Dried green chiles are somewhat unusual as most dried chiles I've seen are red. You won't get the best results by substituting them for fresh, however, you could use them instead of dried red chiles called for in recipes. These are often charred in a dry skillet and then crumbled or soaked in small amount of water to soften before pureeing. Dried chiles are best at under a year old when they are still pliable.
Q: Love this site. Am particularly interested in making soup stocks & broths with minimal salt yet mega max intense flavor. Any ideas? Thx.
A: It is a good rule of thumb not to salt stocks and broths until the last minute as they reduce and can become oversalted. Your question reminded me of an interesting article I read last week in Saveur that discussed making stock in detail. Find Bone Gatherer with this link.
Q: Hi, I have a Rosemary plant that will be in its second season now. Is there any change in quality as a herb for cooking that takes place with Rosemary as the plant gets older? I very much would like to keep the same plant for a few years but want to make sure that the Rosemary does not reduce in strength and flavor, or get bitter, as the plant gets older. Also, once the plant is in bloom, is there any noticeable change in the flavor of the Rosemary? Great Web site! Thanks, BJ
A: Rosemary plants age quite well. I don't think you will notice any change as it gets older or when it blooms.
Q: Hi I'm cooking some chicken and I put some dried green peppercorns that I bought in Egypt. The colour is running out, is that normal? I never used them before, please let me know, Thank you, AT
A: I think it is normal. I have some in a decorative jar that I've kept for years because of the sentimental value and they have all faded to tan. You might want to replace yours unless they still have a nice flavor.
Q: Since noticing almost instant health benefits – reduced joint swelling and no more stuffy sinus in the mornings --I’ve been experimenting with turmeric. In addition to the powder, I bought turmeric fingers but have no idea how to use them beyond grinding into powder. Can you enlighten me on the use of turmeric fingers? BH
A: You're lucky to find turmeric fresh, we don't see it very often where I live. I would use it like fresh ginger. After peeling, grate it or mince it or even slice it into thin disks for soups. You'll probably find recipes that call for it fresh in Thai cookbooks.
LC writes: I've been reading about your search for a source of spices from the Blue Ribbon Co. For what it's worth, I have information that may help find them. I have a jar of Blue Ribbon Summer Savory herbs in my pantry that is labeled: "Imported by Specialty Brands, Division of Burns Philip Food Ltd., Etobicoke, Ontario M9W 6L9" "Blue Ribbon is a registered trademark of Thomas J. Lipton used under license"
See all Questions           Find questions by subject
 
Other Foodie Sites: see all links...
The Original Orlando
At long last the popular Orlando Vanilla from Mexico is available on the web!
Great Grapeseed Oil
Seasoned dipping oils are only one of the high-quality, all-natural products from Wildtree. Order online or host a tasting party for your friends.
Quaint but Current
Whether you need an ounce or a pound of seasonings, you can get it at the Spice and Tea Exchange. Check the website for a shop in your neighborhood or order online.
Spoons as American Art
Visit the Chester P. Basil website for a wonderful array of wooden tools for the kitchen. You'll find everything from the basic spoon to spreaders and tongs and peppermills.
A Passion for the Fruit
Bring the flavor of Hawaiian passion fruit to your kitchen with the wide variety of tasty treats available from Aunty Lilikoi. Visit the website to see a photo of the coveted Napa Valley Mustard Festival trophy. The Passion Fruit Wasabi Mustard is a real winner.
The End of Clumps
Dry Spice prevents caking and clumping of spices with a tiny canister of silica gel. Keep your spices, and your teas and vitamins, fresher longer. FDA approved for use with food.
Useful Gifts with Style
Sterling silver is always a welcome gift. Silvergroves.com offers a variety of useful items like salt shakers and peppermills or oil and vinegar sets. Make it even more special with their engraving service. 
The Fine Art of Pasta
Chances are good you have never had pasta as tasty as that from Pappardelle's. A true artisan product that's bursting with the fresh taste of veggies, herbs and even chocolate!
Healthy Eating Help
The United States Department of Agriculture can help you find ways to make your diet more healthy. The My Pyramid website offers useful interactive tools like a menu planner, current dietary recommendations and fun games for kids too.

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Quote of the Week: 

"Very few people possess true artistic ability. It is therefore both unseemly and unproductive to irritate the situation by making an effort. If you have a burning, restless urge to write or paint, simply eat something sweet and the feeling will pass." --Fran Lebowitz
 
 




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Books we like...

The Chile Pepper Encyclopedia: Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes  A modern compendium of the world's most loved food group.

 

  The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs  At last, the answer to the age old question of what goes with what. Thousands of ingredients are listed and cross-referenced making this book part reference, part cookbook.

 

The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
Follow along as the US learns to love real food. It's not just what we eat today but why.  See aPinchOf.com's review of this book.

 

 The Herbfarm Cookbook   A luscious book from the Herbfarm kitchen-nursery filled with unusual ideas for using fresh herbs. See aPinchOf.com's review of this book.

 

  Favorite Recipes with Herbs: Using Herbs in Everyday Cooking   This collection of recipes gathered from herb farmers and herb shop owners provides the inspiration to try something fresh and new.

 

The Herb Gardener: A Guide for All Seasons  Here are the answers to all of your questions arranged season by season. Fully illustrated, this growing guide covers 64 different herbs.
 

 

Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World Tea is an herb too, and can make a delicious addition to a wide variety of foods. Here are 100 recipes to get you started.

 

  Seed to Seed: Seed Saving and Growing Techniques for Vegetable Gardeners Saving seeds is all the rage and this guide includes the basics along with seven regional guides from expert gardeners for local knowledge.

 

The Organic Gardener's Handbook of Natural Insect and Disease Control: A Complete Problem-Solving Guide to Keeping Your Garden and Yard Healthy Without Chemicals  Our go-to guide for dealing with things that wiggle and squirm or make our plants sick.

 

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