After knowing how to chop every vegetable, take off the shells of every shellfish, cut every type of cheese, mix every cocktail and make every type of coffee, I can also grind every kind of spice now.
MAN I love this series - every single one of the hosts they’ve had is amazing and so charismatic and this lady here is no exception! Absolutely bangs everytime
I honestly believed all my life that pepper was either; 1, a "corn"/wheat kernel 2, a mineral (like salt)! Goes to show that these videos teach more than just "what it looks like and what you use them for", which is so much more fun!
This was great. Can she come back and do a part 2 on how to use each spice? Dishes each spice would best be used in? And even how they're used differently in differently cultures
My favorite part of culinary school was learning about spices and how to use them. It's incredible how much spices impact different cuisines. It's also not surprising that spices were used for currency in world history! 😊
@@mom42boys Interestingly European cuisine used to be quite heavy on the spices. Before the world was graced by Ketchup and BBQ sauce there was Cameline Sauce - The great crowdpleaser of the middle ages. It consisted of saffron, cinnamon, cloves, ginger, nutmeg and red wine thickened with breadcrumbs. It was so common you could just enter any random city tavern and most likely find it. Unfotunately the fall of Constantinople doomed this spicier side of European cooking to an undeserved grave as spice prices skyrocketed making these dishes economically unfeasible for the common man.
@@mom42boyswell, that is bs, salt was valuable yes, bug it was still commenly used by everyone and even in huge quantities for preservation, it was more valuable for it's use not for show
As a northeast Indian. Seeing ghost chilli here make my heart happy. We love our ghost chilli or ghost pepper. And did not expect MANIPUR would be mentioned. Btw GHOST Pepper is native to northeast India. And half of this spices are in my backyard.
"Biting into a whole cardamom pod is never a fun feeling"- Every Dum Biryani/South Indian Biryani Eaters can testify that.. If you were lucky you spot it before it enters your mouth. If you are Unlucky, you get the surprise flavour burst in your mouth.
I’m 10min into this video but I need more of this series! My favorite is watching and learning “how to fillet every fish”. Its so soothing to listen to each of these masters of their field teach us and explain the process. Herbs would be fun to listen to next like chives, basil, etc. or different types of cookies?
Spices kind of represent the epitome of everything I love about being alive. Its fascinating how humans figured out how to use all the different parts of plants in the most creative ways. And then how those inventions shaped culture through food and flavor. Also the sheer variety of flavors that comes from all those plants, the hundreds of aromatic compounds that give each flavor its unique taste, is awesome. The biodiversity of the Earth is magnificent.
Absolutely agree, i think its really funny and great that certain plants developed capcasin (the thing that makes peppers spicy) as a deterrent to keep animals away but humans decided we like that and then spent thousands of years making those plants incredibly spicy. Kinda backfired for the plants, but its great for us!
As an Indonesian, it’s really cool to see where all these different spices we use in our cooking comes from. I don’t think I’ve ever seen ground star anise before, they’re usually sold whole where I’m from. And I was extremely surprised to learn that peppercorns are fruits, not seeds (now I wonder how are white peppercorns white). Really informative video!
They are the same but cured differently. So the taste may not differ a lot but due to curing it differently, it may still taste unique. Much like TEA. Green, Yellow or regular black tea comes from the same plant but dried and processed differently that's why each has a different taste.
Theyre the same things. The peppercorns are soaked right after harvesting, so the black bits (the berry fruit flesh) eventually detached from the seed. These seeds, white in colour, then dried, and when they finished drying you have white peppercorns ready to be ground.
I've loved spices ever since I was a little girl. When my parents bought a house they were given a big spice set as a housewarming gift. I remember tasting them and thinking about how to add them to dishes in the best way. Never lost that interest 😌 lovely video, thank you.
I highly recommend the channel “Weird Explorer” for everyone who likes this video. The guy goes into detail with sooooo many spices and herbs (as well as fruits). It’s fascinating.
@@Alex-fc8xn no worries, I hope you like it too (if you watch it)! I find the channel really quirky/authentic, and informative :) apparently his “day job” is being a contortionist lol!
It’s amazing how wise and creative people are. We humans came across all these beautiful plants, herbs, and spices and figured out ways to process them and use them in many different ways. I wish we could look back in time to the first people that discovered all these wonderful spices.
Hey, biochemist here, thought I might enlighten some people who haven't taken 4th year membrane chemistry. The sensors in our cell which detect heat are ion channel gates triggered to open by the change in shape of the composite proteins when it is exposed to high or low heat respectively (most senses in your body have similar ion gates triggered by various physical changes in environment actually). What's interesting is, as a defence to mammals which are able to digest most seeds completely (birds can't, which is the ideal herbivore and they don't taste or react to certain spices), some plants have chemical poisons which actually trigger the opening of these heat sensing gates in order to deter mammalian herbavores from killing their seeds. Ironically, we humans actually often like this spice (in small quantities) which is why we make new species (like ghost pepper) to create even more spicy foods. The main two are peperine and capsasin which open our 20*C and 40*C sensing gates but a cool alternative are mint and true wasabi which open -20*C and -40*C respectively. While these are technically false signals, they generate real physiological responses which can legitimately injure you if you go too far past your body's tolerances so remember that everything except mint is actually hydrophobic which means it's better to use milk or optimally cooking oil to rinse rather than water if you ever are in a situation that you overdid it. I just find it hilarious that a defence mechanism built to poison us is used everyday in our cooking cause we like to feel the burn... or freezerburn I guess
I don’t know what I was expecting spices to look like before hitting the shelves of my local supermarket. I’m thoroughly surprised and I really enjoy knowing that I learned something new today 🙂
LOVE that this includes what the spices actually are and where they come from. Way more interesting to me than how to grind etc. Also how fun that fresh mace doubles as a doll bike helmet
The fennel plant can also be used, here in Brazil we call them "erva doce" or "sweet herb. As the name suggests, it is naturally sweet and commonly used to make tea.
As someone who enjoys world building and such, I really want to put a lot of detail in cuisine and such from around the fantasy world im making, and these videos have been amazing for inspiration, especially ones like this. The fish one and the shellfish one, but all of them teach me something. Part of making food is knowing how to prepare it after all!
never have I seen a video that would benefit more from the ability to convey smell through the internet... I want to know what these smell like when freshly prepared! 😞
As far as cooking videos goes, I haven’t learned this much information from a video in an extremely long time. Loved this video and loved the host more, would love to see more from her
I tend to watch these videos at 3am, half of the time stoned, but Istg I have never been more fascinated with a how-to video. There’s a crazy amount of useful information, even with cooking techniques. My cooking has definitely improved since I’ve started watching these vids. And their just so entertaining 😩😩
It still mind boggling for me as Indonesian that spices like nutmeg and cloves is one of the reasons Nusantara/Indonesia especially the eastern part of it was colonized by Spain, Portugal and Dutch. That spicy little thingy cause suffering to indigenous people for 200+ years (or in the book they said 350 years but nah, when the Dutch and other colonizers first land on Sunda Kelapa they didn't think to colonized this land but the longer they stay, they start to monopoly the price, fueling conflict between local kingdoms and then colonizing.) Even back then Dutch exchange Manhattan for Run island with British under Treaty of Breda because this island is the main source of nutmeg. Damn you Ottoman, all of this happened because you closing your port for European merchant !1!1!1!
Its not about the port being closed, it's about greed, the Europeans could have traded rather than stealing and murder. Other kingdoms have traded with those regions for centuries.
In the Netherlands ( specifically in a region called Friesland ) we make cheese with cloves in it. It is legit an amazing cheese, and honestly I adore munching on a whole clove
@@selin1005 oehh that's so smart, yes it's lovely 🤗 sometimes it also contains cumin seeds. You probably have to visit the Netherlands and then Friesland specificly to get it. And even then you need to find a special cheese store or market stall, it's not often found in grocery stores. But you might want to look online who knows 😁
I absolutely LIVE & LOVE this series, especially spices. I love experimenting the spices, I love the aromas and flavors these spices gives. Thank you for this! This was so pleasant to watch & listen.
@@Alex-fc8xn nutmeg and mace come from the same plant, mace is the fleshy bit around the nut. Nutmeg can also cause heart palpitations in addition to the other effects. Cassia can cause damage to the liver at higher sustained doses, Ceylon cinnamon doesn't have the same risk.
@@136jab interesting, and good to know! I wonder if the effects are stronger if it's fresher and less when the oils have evaporated from stale, years old spices (like the ones in my parents kitchen lol)
In India, in many different languages it is called daalchini. It roughly means sweet branch/bark. Daal means branch and chinni is literal sugar. I never thought about it but seeing your comment made me break it down like this 😂
ahhhh cloves, i have lovely memories of helping my grandmother prepare ham for christmas and thanksgiving when I was a kid, she always had me poke the cloves into the ham before she put it in the oven :)
I'm impressed that they displayed the whole plants even tho many were exotic. Tip: I'd recommend slightly frying the desired spice before grinding. Also u can store in a refrigerator. PS Indians use all of the spices shown except mustard for Biryani n many other dishes, we also have many other spices n expecting for part 2 lol.
7:22 Sumac berries are hard & sour..... it is divine w/ raw mustard greens. You mix it together & rub it together in a bowl . The green juice with sumac's tartness is luscious & vibrant. 😋 This is a hmong indigenous recipe.
I grew up in the south eastern part of India and we grew up with spices. We use almost every kind of these spices in our everyday dishes. Hearing this lady talk about the spices we love with so much details and charisma was really nice. Love this series.
On the topic of ghost pepper powder, my mothers friend makes some and she says it’s absolutely amazing. I’m not in to spice myself but my mother has an obscene tolerance for it. Just fought I’d share that some weirdo’s do like ghost pepper powder.
A few years ago I had the brilliant idea of, for my chili-loving stepdad, blending up salt mixtures from a wide variety of the world's hottest chilis for him. Watching Sana put on that mask and googles for blending the chilis brings back so many painful memories. 😆
Asafetida is theorized to be one of the most important roman herbs, or part of the family at least, that was so delicious that it was eaten to near extinction. It's even theorized that the plant is the reason for the heart as a symbol, because it was thought to be an aphrodisiac.
With the black pepper, I've found a great amount of flavor from toasting the peppercorns then putting them into a mortar and pestle. But you're right, you need those oils to make pepper the best. And you're also right by advocating the fact that fresher is better.
I find that pretty much all seed spices improve with a few seconds on a hot pan before grinding. It's risky though, since just a few seconds too long can turn them into disgusting flavors.
Wow it’s so crazy how I’ve been using all these spices my whole life but never really knew where it came from? Thank you for this video!! Love the content you guys create! 💝
for any friends who want an extra use for star anise: plop that sucker in your hot chocolate along with two cloves and a few pepper corns for the warmest, spiciest, richest hot chocolate of the winter!
- when you talk about spices, you get an Indian expert, they have expertise for thousands of years..... - when you talk about how to spice your meat, bring an Arab nomad (Bedouin), since they traded spices with India for thousands of years, and they actually ate all kinds of meat as their main food. - when speaking of how to make a hot drink from these spices and herbs, get grandmas from rural areas all around the world, I won't be surprised if a grandma uses chili and mustard in a drink, and it tastes good lol.
In refernce to your last point we here in India have a very popular concoction drink with water as Base and heated untill it reduces to 1/4th of initial qty , made from various kinds of spices like cloves, blackpepper, cinnamon, Turmeric nd herbs like Tulsi(Indian Basil) and Ginger named as "Kadha" which is used as an extremely effective home remedy in Cold and Cough which is nothing but essentially a tea made with spices and herbs but with no milk. This drink was so effective that during the Covid Period, people in order to boost their Immunity drank and even the government advised people to drink in order to take full precaution
@@Aditya-fl7sv that's the beauty of it, grandmas know the local recipes for different common illness. in my city (Gaza - Palestine) people boild Guava leaves for coughs, and some sort of local sage leaves for stomache ache, but there are also herbs mixes for different ailments.
@@belalabusultan5911 this is the heritage which they have preserved for so many years in family which is based on experiences and is always benefitting for us Hope u have a good day frnd
@@belalabusultan5911 We boil guava leaves for coughs too in Egypt! Also for the chili thing you might wanna look up Mexican hot chocolate. No mustard in there but it's a hot chocolate made with chili 😆
Thank you for every detail information of every spice, fruit, vegetable, etc + timestamp + translate 🙏🙏🙏 Good job 👍👍👍 I very appreciate every second of all your content
her accent is so cool. its a mixture of, like, scottish/irish and LA and indian and im really :) enjoying listening to it it's v neat thank you for making this video
Imagine the potency and variety of smells going on in that kitchen whilst they filmed this episode... I love these "How to..." videos, and I love the hosts too. Very interesting and unique people, and that is a compliment!
♥️ from Manipur! We usually eat sumac/khangkhuithei grounded with chilli flakes or chilli powder, sugar and salt and eat it after a meal or as afternoon snack!
As a spice lover, found this video very interesting. It covers over half of spices I have, so technically not every spice but the presenter is absolutely charming and lovely!
They should do one with a herbalist next ,like what herbs do best in what recipes and talk about some of the health benfits and/or maybe some info on history of the use of some the herbs as an example for the next one in this series because this video was really really good. I loved the energy and vibe from this expert.
to vanilla - little i know - what we use is artifical chemical called vanilin - which is in vanilla, but we miss bunch of other components which create true vanilla flavor, yet vanilin is huge part of it, other artifical spices we can create are stuff like from raspberries, yet the chemical from that barely taste of raspberries
I love spices! I really learned a lot. After I had dental surgery, I developed dry socket. Whole cloves inserted into the affected area took care of the pain almost immediately!
I feel like sauces would be too vast of a subject to really cover without having people filling the comments section with "why wasn't (insert sauce) included?"
This was pretty great... If u can learn herbs & spices & really internalize in your culinary brain what pairs with what & how much to use, ANYONE can become a great cook with practice. I truly believe that.
I learned so much, thanks for including the plant from which these spices came . Usually we just buy these things in the grocery but never seen the plants before.
Came to this video hoping to learn how to grind fenugreek, because holy crap, that stuff is impossible to deal with. I left knowing a whole bunch of things I wasn't really looking for, but which are nonetheless very interesting!
I find the seeds a bit easier to grind after toasting, but yes, they are hard and do tend to jump out of the mortar. I think the electric grinder is the way to go!
@@JuniperBoy Thanks for the advice! Don't actually have a spice grinder at the moment, but might have to get one for the next time I need to grind fenugreek :)
Thanks for the wonderful video, I have learned so much. However, I believe you are wrong about ginger powder being a good substitute for fresh ginger: the gingerol in fresh ginger transforms into shagoal when dried, with different culinary properties.
Agreed. Fresh ginger is much 'brighter', more citrussy. Ground ginger is more mellow: warming, rather than hot. I like to combine fresh, dried, and candied ginger when I make ginger cake. All three bring something different.
I had the same thought, but then realized she was comparing freshly ground dried ginger with "old" ground ginger. In that comparison it doesn't matter much.
I'd argue that the majority of people don't know cinnamon verum (aka Ceylon cinnamon) as cinnamon, as cassia (labelled as cinnamon) is far more common.
After knowing how to chop every vegetable, take off the shells of every shellfish, cut every type of cheese, mix every cocktail and make every type of coffee, I can also grind every kind of spice now.
U forgot the nutz 😏
Missed the best episode, how to eat bugs
Don't forget the fruit!
Adding these videos to the gauntlet like infinity stones
There’s not very many spices in this and the advice on all of them pretty much is just grind it.
MAN I love this series - every single one of the hosts they’ve had is amazing and so charismatic and this lady here is no exception! Absolutely bangs everytime
And they all give alot interesting information on what they are making
True but i dont really like the insect part not because of the bugs its just a bit boring
NGL they can be a YT-ber
Me too
I really enjoyed the mushroom episode
Y'know what .. as a peppercorn farmer its a pleasure to watch people learning how to maximizing spices in the proper way
I honestly believed all my life that pepper was either;
1, a "corn"/wheat kernel
2, a mineral (like salt)!
Goes to show that these videos teach more than just "what it looks like and what you use them for", which is so much more fun!
Mabuhay ang mga magsasaka
Loh ada mas fiqi
@@mmh2120 do i know you ?
@@fiqifirmansyah8251 hehe halo mas, sehat mas?
This was a botany lesson disguised as a food video. Absolutely loved it.
This was great. Can she come back and do a part 2 on how to use each spice? Dishes each spice would best be used in? And even how they're used differently in differently cultures
Unfortunately thats a topic so broad it would take a lot of time just to cover even the basics
That would be like a 80 hour long video
Huge topic to cover but I agree it would be awesome! Each spice cpuldnhave its own video.
Yes!!!
omg yesss
My favorite part of culinary school was learning about spices and how to use them. It's incredible how much spices impact different cuisines.
It's also not surprising that spices were used for currency in world history! 😊
you'll get your mind blown once you'll find out salt was more valuable than gold
@@CVargas202 I know. It's amazing that something we take for granted today would be like sprinkling gold dust on food in the past! 😄
@Mom Of Three Thank you! Though it's 2 men now. 😄
@@mom42boys Interestingly European cuisine used to be quite heavy on the spices. Before the world was graced by Ketchup and BBQ sauce there was Cameline Sauce - The great crowdpleaser of the middle ages. It consisted of saffron, cinnamon, cloves, ginger, nutmeg and red wine thickened with breadcrumbs. It was so common you could just enter any random city tavern and most likely find it. Unfotunately the fall of Constantinople doomed this spicier side of European cooking to an undeserved grave as spice prices skyrocketed making these dishes economically unfeasible for the common man.
@@mom42boyswell, that is bs, salt was valuable yes, bug it was still commenly used by everyone and even in huge quantities for preservation, it was more valuable for it's use not for show
As a northeast Indian. Seeing ghost chilli here make my heart happy.
We love our ghost chilli or ghost pepper.
And did not expect MANIPUR would be mentioned. Btw GHOST Pepper is native to northeast India. And half of this spices are in my backyard.
Us moment
Epic spice moment
Don't give that much detail, Europeans gonna invade
@@hilbert8811 damn that stings xd
@@hilbert8811 ouch not again
I instantly hit like when Epicurious posts Method Mastery videos.
Me to man I love ‘em
"Biting into a whole cardamom pod is never a fun feeling"- Every Dum Biryani/South Indian Biryani Eaters can testify that.. If you were lucky you spot it before it enters your mouth. If you are Unlucky, you get the surprise flavour burst in your mouth.
TIL biryani’s “main character energy” is from cardamom. ♥️
@@emilysmith2965 Yeah you're correct.
There's a strong contender to cardamom at this sense though it's the *clove* you take one bite of it and you're done
we called them “cardamom bombs” when i was a kid!
Once I had motichoor laddoo where they didn't remove the cardamom chilka. It was... not fun.
I’m 10min into this video but I need more of this series! My favorite is watching and learning “how to fillet every fish”. Its so soothing to listen to each of these masters of their field teach us and explain the process. Herbs would be fun to listen to next like chives, basil, etc. or different types of cookies?
I feel like tea would be so interesting!
@@AstridNyx omfg yessss!
@@AstridNyx as a British who moved to the south I can agree with this
@@AstridNyx Oh yes,,,,PLEASE for tea!
I do love 💕 my tea
Spices kind of represent the epitome of everything I love about being alive. Its fascinating how humans figured out how to use all the different parts of plants in the most creative ways. And then how those inventions shaped culture through food and flavor. Also the sheer variety of flavors that comes from all those plants, the hundreds of aromatic compounds that give each flavor its unique taste, is awesome. The biodiversity of the Earth is magnificent.
Absolutely agree, i think its really funny and great that certain plants developed capcasin (the thing that makes peppers spicy) as a deterrent to keep animals away but humans decided we like that and then spent thousands of years making those plants incredibly spicy. Kinda backfired for the plants, but its great for us!
I'm pretty sure humans developed alcoholic (pretty sure it's beer) before we made the wheel
YOU PUT IT IN WORDS!!! ❤
As an Indonesian, it’s really cool to see where all these different spices we use in our cooking comes from. I don’t think I’ve ever seen ground star anise before, they’re usually sold whole where I’m from. And I was extremely surprised to learn that peppercorns are fruits, not seeds (now I wonder how are white peppercorns white). Really informative video!
They are the same but cured differently. So the taste may not differ a lot but due to curing it differently, it may still taste unique.
Much like TEA. Green, Yellow or regular black tea comes from the same plant but dried and processed differently that's why each has a different taste.
My mom uses star anise for things like curry or Indian food
Theyre the same things. The peppercorns are soaked right after harvesting, so the black bits (the berry fruit flesh) eventually detached from the seed. These seeds, white in colour, then dried, and when they finished drying you have white peppercorns ready to be ground.
@@islandsunset wait… green tea and black tea are the same plant??????
@@islandsunset Thanks for the explanation! If you know of a good wesbite to go to to get more info about tea, please let us know!
I've loved spices ever since I was a little girl. When my parents bought a house they were given a big spice set as a housewarming gift. I remember tasting them and thinking about how to add them to dishes in the best way. Never lost that interest 😌 lovely video, thank you.
I highly recommend the channel “Weird Explorer” for everyone who likes this video. The guy goes into detail with sooooo many spices and herbs (as well as fruits). It’s fascinating.
weird explorer?
@@Kaya-gt8dq yes! Thats the name of the channel :D
Thanks for the suggestion!
@@Alex-fc8xn no worries, I hope you like it too (if you watch it)! I find the channel really quirky/authentic, and informative :) apparently his “day job” is being a contortionist lol!
That's a great channel. The guy travels around the world searching for rare fruits.
Would love a part two that includes things like Sichuan pepper corns, curry leaves,Caraway, etc.
I love how she speaks about every spice with such passion.. really great video, I love this series so much!
It’s amazing how wise and creative people are. We humans came across all these beautiful plants, herbs, and spices and figured out ways to process them and use them in many different ways. I wish we could look back in time to the first people that discovered all these wonderful spices.
Mostly indians here lol.
Hey, biochemist here, thought I might enlighten some people who haven't taken 4th year membrane chemistry. The sensors in our cell which detect heat are ion channel gates triggered to open by the change in shape of the composite proteins when it is exposed to high or low heat respectively (most senses in your body have similar ion gates triggered by various physical changes in environment actually). What's interesting is, as a defence to mammals which are able to digest most seeds completely (birds can't, which is the ideal herbivore and they don't taste or react to certain spices), some plants have chemical poisons which actually trigger the opening of these heat sensing gates in order to deter mammalian herbavores from killing their seeds. Ironically, we humans actually often like this spice (in small quantities) which is why we make new species (like ghost pepper) to create even more spicy foods.
The main two are peperine and capsasin which open our 20*C and 40*C sensing gates but a cool alternative are mint and true wasabi which open -20*C and -40*C respectively. While these are technically false signals, they generate real physiological responses which can legitimately injure you if you go too far past your body's tolerances so remember that everything except mint is actually hydrophobic which means it's better to use milk or optimally cooking oil to rinse rather than water if you ever are in a situation that you overdid it. I just find it hilarious that a defence mechanism built to poison us is used everyday in our cooking cause we like to feel the burn... or freezerburn I guess
our bodies developed defense mechanisms against things like spiciness and alcohol and we said “joke’s on you… i’m into that.”
India🇮🇳🇮🇳🇮🇳 is truly a spice center of world....
I don’t know what I was expecting spices to look like before hitting the shelves of my local supermarket. I’m thoroughly surprised and I really enjoy knowing that I learned something new today 🙂
I would also love to see her input on caring for the pestle and electric grinder, so as to not carry flavors between spices.
Mortars can simply be wiped out. For electric grinders you can grind a small amount of white rice to pick up any remnants of previous spice.
I love how your experts are always so passionate about what they are talking about, making those videos much more interesting
LOVE that this includes what the spices actually are and where they come from. Way more interesting to me than how to grind etc. Also how fun that fresh mace doubles as a doll bike helmet
I have a bottle of vanilla I was given as a gift--it's vanilla pods in a bottle of alcohol and it's the BEST vanilla I've ever had.
Persian cooking uses saffron in such a wonderful way, especially in the rice and ice cream, ahh love it
Glad to see an Indian is doing it. As India is the spice rack of the world..
The fennel plant can also be used, here in Brazil we call them "erva doce" or "sweet herb. As the name suggests, it is naturally sweet and commonly used to make tea.
I was caught by surprise when you mentioned my home state "Manipur", I never knew 'heimang' and sumac were the same thing. Haven't had it in years. 😄
I am proud: I had suggested this on the previous method mastery video
As someone who enjoys world building and such, I really want to put a lot of detail in cuisine and such from around the fantasy world im making, and these videos have been amazing for inspiration, especially ones like this. The fish one and the shellfish one, but all of them teach me something. Part of making food is knowing how to prepare it after all!
never have I seen a video that would benefit more from the ability to convey smell through the internet...
I want to know what these smell like when freshly prepared! 😞
I absolutely loved this video. Listening to her talk was so relaxing and I learned so many new things
As far as cooking videos goes, I haven’t learned this much information from a video in an extremely long time. Loved this video and loved the host more, would love to see more from her
I love making tea with star anis and a little bit of honey. Such a relaxing tea for those bitter cold day
Fenugreek (methi), Nigella (kalojeera), Carom (ajwain), wild Celery (ajmoda, রাঁধুনী) seeds are also used in South Asian cuisine..
email them that
I tend to watch these videos at 3am, half of the time stoned, but Istg I have never been more fascinated with a how-to video. There’s a crazy amount of useful information, even with cooking techniques. My cooking has definitely improved since I’ve started watching these vids. And their just so entertaining 😩😩
This girl was amazing. Have her on again please.
Weirdly, I used these method mastery as a pre bedtime vid. Your vids work like ASMR vids. Awesome!!
It still mind boggling for me as Indonesian that spices like nutmeg and cloves is one of the reasons Nusantara/Indonesia especially the eastern part of it was colonized by Spain, Portugal and Dutch. That spicy little thingy cause suffering to indigenous people for 200+ years (or in the book they said 350 years but nah, when the Dutch and other colonizers first land on Sunda Kelapa they didn't think to colonized this land but the longer they stay, they start to monopoly the price, fueling conflict between local kingdoms and then colonizing.)
Even back then Dutch exchange Manhattan for Run island with British under Treaty of Breda because this island is the main source of nutmeg.
Damn you Ottoman, all of this happened because you closing your port for European merchant !1!1!1!
I'm in Indian so think about all the drama over Pepper and Sugar 😂
What did you expect? It is in out human nature afterall.
Its not about the port being closed, it's about greed, the Europeans could have traded rather than stealing and murder. Other kingdoms have traded with those regions for centuries.
@@nusaibahibraheem8183
Like I said, human nature. If the nations that were colonised were in the position of power they would've done the same.
And after all these years of colonisation and trading in spices, their food is bland af!!!
In the Netherlands ( specifically in a region called Friesland ) we make cheese with cloves in it. It is legit an amazing cheese, and honestly I adore munching on a whole clove
Is it called "Nagelkaas"?
@@xD3athAngelx ja klopt
In Turkey, we chew whole cloves after spicy/garlicky meals as breath freshener. I'd really like to try that cheese!
@@selin1005 oehh that's so smart, yes it's lovely 🤗 sometimes it also contains cumin seeds. You probably have to visit the Netherlands and then Friesland specificly to get it. And even then you need to find a special cheese store or market stall, it's not often found in grocery stores. But you might want to look online who knows 😁
Does it make your mouth numb?
I absolutely LIVE & LOVE this series, especially spices. I love experimenting the spices, I love the aromas and flavors these spices gives. Thank you for this! This was so pleasant to watch & listen.
Remember to be careful not to use too much Cassia, Nutmeg or Mace. All of them can actually be relatively dangerous if you eat too much.
Nutmeg I've heard can cause a very uncomfortable high, which lasts a long time and may even cause negative hallucinations
@@Alex-fc8xn nutmeg and mace come from the same plant, mace is the fleshy bit around the nut. Nutmeg can also cause heart palpitations in addition to the other effects.
Cassia can cause damage to the liver at higher sustained doses, Ceylon cinnamon doesn't have the same risk.
@@136jab interesting, and good to know! I wonder if the effects are stronger if it's fresher and less when the oils have evaporated from stale, years old spices (like the ones in my parents kitchen lol)
I didn't know you could use mace for culinary reasons. I thought mace was used to incapacitate muggers, sexual predators, and bears.
@@canaisyoung3601 mace spray is different than culinary mace
Fun fact on cinnamon: some people in Southeast Asia simply call it "sweet bark"! (kulit kayu manis in my native Malay language)
In India, in many different languages it is called daalchini. It roughly means sweet branch/bark. Daal means branch and chinni is literal sugar. I never thought about it but seeing your comment made me break it down like this 😂
In Hungarian we went one step further and called it just "bark" :D
Malay here 🙋♀️
In Tamil it's called "pattai", which literally means "stripe". 😂
ahhhh cloves, i have lovely memories of helping my grandmother prepare ham for christmas and thanksgiving when I was a kid, she always had me poke the cloves into the ham before she put it in the oven :)
Gross
@@kh7955 i mean you don’t eat them lol i don’t even know what they do to the taste
I am amazed by the words used to describe these spices. Really good video.
I'm impressed that they displayed the whole plants even tho many were exotic. Tip: I'd recommend slightly frying the desired spice before grinding. Also u can store in a refrigerator. PS Indians use all of the spices shown except mustard for Biryani n many other dishes, we also have many other spices n expecting for part 2 lol.
7:22 Sumac berries are hard & sour..... it is divine w/ raw mustard greens. You mix it together & rub it together in a bowl . The green juice with sumac's tartness is luscious & vibrant. 😋 This is a hmong indigenous recipe.
I grew up in the south eastern part of India and we grew up with spices. We use almost every kind of these spices in our everyday dishes.
Hearing this lady talk about the spices we love with so much details and charisma was really nice. Love this series.
On the topic of ghost pepper powder, my mothers friend makes some and she says it’s absolutely amazing. I’m not in to spice myself but my mother has an obscene tolerance for it. Just fought I’d share that some weirdo’s do like ghost pepper powder.
I really enjoy her descriptions of each spice, the way she speaks of each spice makes every one sound exotic in their own way 😁
A few years ago I had the brilliant idea of, for my chili-loving stepdad, blending up salt mixtures from a wide variety of the world's hottest chilis for him. Watching Sana put on that mask and googles for blending the chilis brings back so many painful memories. 😆
I've never known what Hing actually looks like, this is so insightful, thank you!
As someone who uses spices often, thank you so much!!
Idea: How to get seeds from every fruit/vegetable
I love her she's so fun and lively
Asafetida is theorized to be one of the most important roman herbs, or part of the family at least, that was so delicious that it was eaten to near extinction. It's even theorized that the plant is the reason for the heart as a symbol, because it was thought to be an aphrodisiac.
With the black pepper, I've found a great amount of flavor from toasting the peppercorns then putting them into a mortar and pestle. But you're right, you need those oils to make pepper the best. And you're also right by advocating the fact that fresher is better.
I find that pretty much all seed spices improve with a few seconds on a hot pan before grinding. It's risky though, since just a few seconds too long can turn them into disgusting flavors.
I love saffron. My favourite and very expensive. greetings from Scotland 😊 Have a wonderful day everyone 🌻
So I am enjoying learning the process of making spices, but I can't get over how really cool her outfit is, it's amazing.
Wow it’s so crazy how I’ve been using all these spices my whole life but never really knew where it came from? Thank you for this video!! Love the content you guys create! 💝
Make no mistake, I will watch EVERY ONE OF THESE!
for any friends who want an extra use for star anise: plop that sucker in your hot chocolate along with two cloves and a few pepper corns for the warmest, spiciest, richest hot chocolate of the winter!
AKA West Indian cocoa tea
Oh my gosh this is amazing
I loved that she explained everything in detailed too. Very entertaining and informative video I love it👍
- when you talk about spices, you get an Indian expert, they have expertise for thousands of years.....
- when you talk about how to spice your meat, bring an Arab nomad (Bedouin), since they traded spices with India for thousands of years, and they actually ate all kinds of meat as their main food.
- when speaking of how to make a hot drink from these spices and herbs, get grandmas from rural areas all around the world, I won't be surprised if a grandma uses chili and mustard in a drink, and it tastes good lol.
In refernce to your last point we here in India have a very popular concoction drink with water as Base and heated untill it reduces to 1/4th of initial qty , made from various kinds of spices like cloves, blackpepper, cinnamon, Turmeric nd herbs like Tulsi(Indian Basil) and Ginger named as "Kadha" which is used as an extremely effective home remedy in Cold and Cough which is nothing but essentially a tea made with spices and herbs but with no milk. This drink was so effective that during the Covid Period, people in order to boost their Immunity drank and even the government advised people to drink in order to take full precaution
@@Aditya-fl7sv
that's the beauty of it, grandmas know the local recipes for different common illness.
in my city (Gaza - Palestine) people boild Guava leaves for coughs, and some sort of local sage leaves for stomache ache, but there are also herbs mixes for different ailments.
@@belalabusultan5911 this is the heritage which they have preserved for so many years in family which is based on experiences and is always benefitting for us
Hope u have a good day frnd
@@belalabusultan5911 We boil guava leaves for coughs too in Egypt! Also for the chili thing you might wanna look up Mexican hot chocolate. No mustard in there but it's a hot chocolate made with chili 😆
@@beepboopily6285
how do you the secret heritage of both Egypt AND Mexico? 😲
she is a queen i love her voice so much it was so relaxing and she is so pretty she looks like a princess !!!
I am incredibly impressed with the explanation accuracy of the botanical structures. Wonderful video and I learned some fun things!
VITAL information! thank you for getting such a knowledgeable and accessible teacher for this. wow! love this.
Thank you for every detail information of every spice, fruit, vegetable, etc + timestamp + translate 🙏🙏🙏
Good job 👍👍👍
I very appreciate every second of all your content
i was lucky enough to be raised on real vanilla. we made it ourself, and it tasted amazing
her accent is so cool. its a mixture of, like, scottish/irish and LA and indian and im really :) enjoying listening to it it's v neat thank you for making this video
Excellent succinct video on spices. Very professional and informative, yet media savvy and accessible.
You have great diction. How did you develop it? Just curious and amazed (and seeking tips so I can improve) 😊
Imagine the potency and variety of smells going on in that kitchen whilst they filmed this episode...
I love these "How to..." videos, and I love the hosts too. Very interesting and unique people, and that is a compliment!
♥️ from Manipur! We usually eat sumac/khangkhuithei grounded with chilli flakes or chilli powder, sugar and salt and eat it after a meal or as afternoon snack!
Wait sumac is available in India?! In Manipur? I thought it is only a middle East thing 😲
@@AS-jo8qh yeah, it's available in the northeast part of India, especially in the hills, not sure if it's available in the rest of the country!
As a spice lover, found this video very interesting. It covers over half of spices I have, so technically not every spice but the presenter is absolutely charming and lovely!
Please do an episode for tea! This series is really great!
Loved how comprehensive she explained spices origin and initial form…thanks
They should do one with a herbalist next ,like what herbs do best in what recipes and talk about some of the health benfits and/or maybe some info on history of the use of some the herbs as an example for the next one in this series because this video was really really good. I loved the energy and vibe from this expert.
this
Awesome video.
Really appreciate how she melds both the culinary and ethnobotany viewpoints.
to vanilla - little i know - what we use is artifical chemical called vanilin - which is in vanilla, but we miss bunch of other components which create true vanilla flavor, yet vanilin is huge part of it, other artifical spices we can create are stuff like from raspberries, yet the chemical from that barely taste of raspberries
I love spices! I really learned a lot. After I had dental surgery, I developed dry socket. Whole cloves inserted into the affected area took care of the pain almost immediately!
6:47 didn't expect to hear my state's name lol. That gave me a whiplash.
I learned an abundance of information here, thank you for creating these videos!
Great video!
Try making more videos covering:
Herbs
Sauces
Game meat
Carbohydrates
Herbs is the natural successor to this. They have to do it now
I feel like sauces would be too vast of a subject to really cover without having people filling the comments section with "why wasn't (insert sauce) included?"
This was pretty great... If u can learn herbs & spices & really internalize in your culinary brain what pairs with what & how much to use, ANYONE can become a great cook with practice. I truly believe that.
This is so ridiculously fascinating and interesting.
Idk how each person knows so much about every single item… but I’m here for it 😁
To grind spices, purchase a coffee grinder & dedicate it for spices only.
One caveat: grinding cassia bark will break the grinder. 😷👍
I always crush my cassia in a mortar before grinding, seems to be less strain on the machine 👍
I learned so much, thanks for including the plant from which these spices came .
Usually we just buy these things in the grocery but never seen the plants before.
Most of this was: use the electric grinder!
But also lots of cool facts about all the spices
I love the imagery she uses when describing the taste of the spices
In Indian household you can find all the spices mentioned here except Cacao and Vanilla. And for saffron it depends on money.
Cacao and vanilla are found in south India
@@nsietyThey ment like in the house. You don't have them on their pure forms in the household
First time hearing about sumac
One of the most thorough, informative and wholesome TH-cam videos I've seen in a while. Kudos.
Came to this video hoping to learn how to grind fenugreek, because holy crap, that stuff is impossible to deal with. I left knowing a whole bunch of things I wasn't really looking for, but which are nonetheless very interesting!
Yes! I came to learn to grind fenugreek too!
I find the seeds a bit easier to grind after toasting, but yes, they are hard and do tend to jump out of the mortar. I think the electric grinder is the way to go!
Toast them gently and then grind it in a really powerful spice grinder. Seave it if you want it to be really fine
@@aleenaprasannan2146 Will do! Thanks
@@JuniperBoy Thanks for the advice! Don't actually have a spice grinder at the moment, but might have to get one for the next time I need to grind fenugreek :)
I can listen to this lady all day!
Thanks for the wonderful video, I have learned so much. However, I believe you are wrong about ginger powder being a good substitute for fresh ginger: the gingerol in fresh ginger transforms into shagoal when dried, with different culinary properties.
Agreed. Fresh ginger is much 'brighter', more citrussy. Ground ginger is more mellow: warming, rather than hot. I like to combine fresh, dried, and candied ginger when I make ginger cake. All three bring something different.
Agreed! I was wondering if anyone was going to mention this. Dried ginger can't be used interchangeably with fresh ginger. They're a different flavor.
I had the same thought, but then realized she was comparing freshly ground dried ginger with "old" ground ginger. In that comparison it doesn't matter much.
This woman is amazing! Highly-intellectual, well-spoken, has a soothing voice, and is so lovely to hear & watch. Absolutely enjoyed this episode!
Damn they even got the saffron plant #respect
These videos are the best culinary videos online my god the amount of concise and good information available in these
They should make a Method Mastery video on sauces.
Very good idea, I don't know how to do a really good BBQ sauce, only an OK one.
And get Emily for the ketchup!
I'd argue that the majority of people don't know cinnamon verum (aka Ceylon cinnamon) as cinnamon, as cassia (labelled as cinnamon) is far more common.
People who cook knew these things. Mostly cassia is used for Savory cooking and Ceylon for desserts
This was emotional and therapeutic. 🙏💚💚💚