Any tips on measuring whole spices such that you’ll end up with the 1 teaspoon or whatever of ground spice? I’m working with a cookbook of mostly Indian recipes and the ingredients are listed and measured in their... (4 replies, last updated by JIRodriguez January 15, 2009)

their own spices and prepare their own curry pastes. The cheaper places in Thai town just don’t have that freshly pestled taste to me. Does anyone know of any Thai restaurants where they actually make things from scratch,... (4 replies, last updated by S Lee August 21, 2001)

Measuement from whole to ground spices is the same. Two Tbs of cumin seed will measure out to two Tbs ground. (6 replies, last updated by Evan January 25, 2006)

There is a brine I am planning on using for my turkey on Thanksgiving. However it calls for whole allspice berries and crystalized ginger. I curently only have ground versions of those and was wondering if the brine would still... (1 reply, last updated by PegS October 30, 2009)

If a recipe calls for 1 teaspoon of cumin seeds or 1 teaspoons of mustard seeds, how much ground spice should I use? Is it a direct one-for-one substitution, or do I use more (or less) ground than seeds? This has always puzzled... (4 replies, last updated by bxgirl March 9, 2007)

Hi—I have a canister of Mexican Spiced Ground Cholcate, “Azteca D' Oro,” which I’m desperate to use in a cookie recipe this holiday season. However, when searching the Net, I either find ones that require... (0 replies, last updated by AEW21 December 16, 2007)

Are there any stores where I can buy a wide variety of freshly ground/dried spices in Connecticut? The grocery stores are so expensive, and I’m sure that the usual brands in the grocery are not that fresh anyway. I... (21 replies, last updated by ntuitive1 February 3, 2008)

My Grandmother made the best ever meatball soup and now that she’s in a nursing home, i want to make it since she can’t. I know there’s dutch grocers in Burlington, and St.Catharines, but i’m hoping... (4 replies, last updated by mochapj November 9, 2007)

pretty rapidly when ground up (like many other spices). My two cents, T.K. (5 replies, last updated by kit williams March 12, 2002)

Are the spices from Penzey’s all that???? (8 replies, last updated by liu June 23, 2006)

Look up Michael Chiarelllo/Napa Style. He seems to be putting ground fennel seeds combined with different spices on lots of things. That and his “gray salt” are what he uses. He has his own web site, and is also on... (9 replies, last updated by alkapal September 9, 2008)

As I’m in Toronto, we’ve been experiencing cheap ground beef prices. Can anyone suggest recipes that would be good for hot weather? I’ve already got enough hamburgers! (9 replies, last updated by Sharuf August 1, 2003)

Help! I need ground sumac for a Lebanese dish I’m making for a party tomorrow. I thought I had ordered some from Penzey’s, but I only have Zahtar. I assume Christina’s in Cambridge has it, but does anybody know... (10 replies, last updated by The Rogue June 9, 2003)

I’ve also got some exta ground beef and actually just sauteed up a batch of empanada filling. Based it on this recipe: http://www.marga.org/food/recipes/empanadas.html but added more spices/flavorings to taste (garlic,... (27 replies, last updated by dukegirl March 5, 2007)

. Anyway, Saute onions until half carmelized. Add ground turkey and brown. Add fresh spinach and cook down in mix. Add cooked carrots (diced or bite-size). Season with Cavender’s (or Konriko) Greek Spice. Stir in a can (or... (21 replies, last updated by Ima Wurdibitsch February 11, 2009)