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-   -   Generic vs Specific Spices (http://www.discusscooking.com/forums/f17/generic-vs-specific-spices-64204.html)

altdalt 04-22-2010 06:40 PM

Generic vs Specific Spices
 
I have 2 recipes. One calls for Hungarian paprika and the other calls for Chinese ground ginger and Madagascar vanilla extract. I have a cupboard of spices and am wondering if there is any discernible difference between these and the regular old generics?

Andy M. 04-22-2010 06:52 PM

Paprika, ground ginger, vanilla extract - use them. Paprika from Hungary, ginger from China and vanilla from Madagascar are not required. They are considered to be of higher quality.

You could just as easily use paprika from Spain, ginger from India and vanilla from who knows where.

DaveSoMD 04-22-2010 06:59 PM

Just be sure it is Pure Vanilla Extract, not the flavor or artificial vanilla.

FrankZ 04-22-2010 07:04 PM

Quote:

Originally Posted by DaveSoMD (Post 891509)
Just be sure it is Pure Vanilla Extract, not the flavor or artificial vanilla.


Oh goodness yes.

2day2eat 04-23-2010 01:08 AM

Quote:

Originally Posted by FrankZ (Post 891511)
Oh goodness yes.

+1

vyapti 04-23-2010 01:58 AM

There would be subtle differences, like olive oils from California, Spain or Italy, but you general paprika, vanilla, etc should work just fine.

danpeikes 04-23-2010 08:49 AM

There can be small dirrences in flavor and quality. With paprika, there is a huge range from sweet to sharp and some are smoked.


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