Genuine wasabi is related to horseradish, IC, in the same sense that daikon is related to French breakfast radishes. But it's both hotter, and has a more mellow underflavor.
Most so-called wasabi available in the U.S. is merely green-dyed horseradish, as real wasabi is far too expensive.
Posted By: Cook Chatty Cathy
Apr 7 # 87 of 112
I love horseradish IC, it is an extremely wonderful taste. We even use it in a sauce made with mayonnaise and eat it as a condiment to our sliced pork roast. I can think of no greater flavor than seafood cocktail sauce made with fresh horseradish!
Posted By: cookie
Apr 8 # 88 of 112
I Like it to, horseradish. Cookie
Posted By: Mama Mangia
Apr 8 # 89 of 112
Berbere Spice Mix
HOT!
2 teaspoons cumin seed, or powder
1 teaspoon cardamon seeds (shell off the husks), or powder
1/2 teaspoon whole allspice (or ground)
1 teaspoon fenugreek seed (or powder)
1 teaspoon coriander seed (or powder)
8 whole cloves, or ground
1 teaspoon black peppercorns, or freshly ground
5 teaspoons red pepper flakes or crumbled dried red peppers
1 tablespoon grated fresh gingeroot (or 1/2 teaspoon dried)
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons sweet paprika (can use hot)
1/2 teaspoon cinnamon
Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. Or, use ground spices.
Mix in all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can be used with many combinations of legumes, rice or vegetables.
Posted By: Mama Mangia
Apr 8 # 90 of 112
African Fish Curry Powder
1/2 lb Dry red chiles
1/2 lb Coriander seeds
2 oz Cumin
1 oz Turmeric
1 oz Mustard seeds
Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa. Curry powders are made from different proportions of spices, dried and ground. Spices can be dried in the sun for two to three days, in a low temperature oven, or on top of the stove in a dry skillet. If using a skillet be sure to shake the spices constantly so they don't burn. Grinding is usually done with a mortar and pestle. Curry powders are not necessarily hot, they are made that way by the addition of chili peppers.
Dry spices, grind to a powder and seal in an airtight container. Use 2 teaspoons of curry powder to every 1 lb of fish.
