Category: Spice

According to the Cleveland Clinic, consuming cloves in small amounts in foods is not harmful, but concentrated forms like clove essential oil can be toxic. This leads many to question: are cloves safe to eat, and what is the difference between culinary use and potent medicinal applications? This guide clarifies the safe and risky ways to enjoy this popular spice.

While both fresh and powdered ginger come from the same plant, they have distinctly different flavor profiles and uses. Understanding these differences is crucial for knowing if and when you can substitute powdered ginger for fresh ginger without compromising your dish's taste and texture.

Despite their misleading name, pink peppercorns are not true peppercorns but are actually dried berries from the *Schinus molle* (Peruvian pepper) or *Schinus terebinthifolius* (Brazilian pepper) trees, which belong to the same plant family as cashews and poison ivy. This botanical origin is the key to understanding their unique flavor profile and potential for allergic reactions.

Cayenne pepper is typically rated between 30,000 and 50,000 Scoville Heat Units (SHU), which indicates a specific range of capsaicin content. The exact amount of capsaicin in a teaspoon of cayenne pepper is not a fixed value and is subject to natural variations.

Over 90% of the 'cinnamon' sold in most US supermarkets is actually Cassia cinnamon, a cheaper relative with a different flavor profile and much higher levels of a compound called coumarin. Understanding the difference between cinnamon and Ceylon cinnamon is crucial for both culinary uses and health-conscious consumers.

According to health experts, while enjoyed in moderation, the capsaicin in peri peri masala can cause significant gastric distress and other adverse effects if consumed excessively. This tangy and fiery spice blend, derived from African bird's eye chili, has become a global favorite, yet its potential downsides should not be overlooked.

According to a study published in the Chinese Academy of Medical Sciences, people who eat spicy food once or twice a week are 10% less likely to die early. This suggests the heat might be doing more than just pleasing your palate; it prompts the important question: do hot peppers have any health benefits?

Derived from the seeds of the *Dipteryx odorata* tree, the tonka bean is a sought-after culinary and perfumery ingredient with a taste more complex than its vanilla-like reputation suggests. Its flavor profile is a sophisticated blend of aromas, making it a powerful and versatile spice in both sweet and savory applications.

According to research, a person's tolerance for spicy foods is influenced by a mix of genetics and repeated exposure. Whether you're a seasoned chili-head or a timid taster, knowing how to find out your spice tolerance is the first step toward expanding your culinary horizons without overwhelming your palate.

According to a 2020 meta-analysis, people who frequently eat spicy peppers may have a lower risk of premature death compared to those who avoid them. So, are there any benefits of eating chili beyond just adding flavor? The answer is a resounding yes, thanks to its potent compound, capsaicin.