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Pungency. Pungency (/ ˈpʌndʒənsi / ⓘ) refers to the taste of food commonly referred to as spiciness, hotness or heat, [1][2][3] found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy (/ ˈpiːkənsi /) is sometimes applied to foods with a lower degree of pungency [4] that are ...
Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (Myristica fragrans) into powder.The spice has a distinctive pungent fragrance and a warm, slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog.
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods.
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. [ 2 ] It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall, bearing narrow leaf blades.
Pepper, turmeric, cardamom, and cumin are some examples of Indian spices. Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan ...
A fruity, off-dry Riesling is also a good partner for pungent spice, says Jeff Cleveland, sommelier at Birch in Milwaukee. “The touch of sweetness tames the heat, and the minerality and stone ...
Umami. Soy sauce, ripe tomatoesand misoare examples of foods rich in umami components. Umami(/uːˈmɑːmi/from Japanese: うま味Japanese pronunciation:[ɯmami]), or savoriness, is one of the five basic tastes.[1] It is characteristic of brothsand cooked meats. [2][3][4][5]: 35–36 .
Paprika (US / pəˈprikə /, / pæˈprikə / ⓘ; [ 1 ] UK / ˈpæprɪkə /, / pəˈpriːkə / [ 1 ]) is a spice made from dried and ground red peppers. [ 2 ] It is traditionally made from Capsicum annuum varietals in the Longum group, including chili peppers. Paprika can have varying levels of heat, but the chili peppers used for hot paprika ...