Every Spice Explained

Comments · 161

• SA

  @Safisworld_ · 1 month ago

  The hand pollination of vanilla bean was discovered by a African slave in Madagascar, he noticed the bees were no longer there to pollinate and started doing it by hand. He then told the colonizer about it and he took credit, as usual 🙄

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• IA

  @ianmcdonald5345 · 4 months ago

  <a href="https://www.youtube.com/watch?v=VZtXaNBnFdc&amp;t=105">1:45</a> Did he just say gochoogaroo?! Hahah.

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• KA

  @katbolt439 · 1 month ago

  &quot;&quot;Most people have no idea that Lancaster County was once the saffron capital of North America. <br>German settlers brought crocus bulbs to Pennsylvania in the early 1700s, and for nearly two centuries, Lancaster County farms produced enough saffron to supply the entire eastern seaboard. Pennsylvania Dutch cooks used it in everything: chicken corn soup, Easter bread, noodles, and cakes. It wasn&apos;t a luxury ingredient here. It was a pantry staple, passed down like a family name. <br>What&apos;s interesting is that Pennsylvania saffron was so well established, it was actually exported back to Europe and traded in the Caribbean. Lancaster County farmers were growing one of the world&apos;s most valuable spices in the same fields where they grew corn and tobacco. Most history books on American agriculture skip right past it. <br>Here&apos;s where it gets complicated: as commercial farming consolidated and imported saffron flooded the market in the 20th century, the tradition quietly collapsed. A handful of Lancaster County families kept growing it, but the knowledge of how to harvest and use it has largely disappeared from the broader Pennsylvania Dutch community. <br>A spice that shaped this region&apos;s food culture for 200 years, and most Pennsylvanians today have never heard the story. <br>Did you know saffron was once a Lancaster County staple?&quot; <br>Also, &quot;Mennonite growers in Berks County continue a centuries-old tradition of cultivating one of the world’s most prized spices—far from its Mediterranean origins.&quot;

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• IS

  @isatousarr7044 · 1 month ago

  Chilli is not just heat, it is a whole personality on the plate! 🌶️🔥 That slow burning kick, the smoky depth, and the way it wakes up every other flavour is absolutely addictive. A good chilli should make you sweat a little, smile a lot, and reach for another bite before you even realise it. Deliciously dangerous! 🌶️😍

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• DA

  @Darkknight-6-n7m · 1 month ago

  Pepper is reason Americas discovered in search of INDIA

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• SO

  @soujiro0621 · 2 months ago

  <a href="https://www.youtube.com/watch?v=VZtXaNBnFdc&amp;t=174">2:54</a> sweet and fragrant herb, queen of herbs..

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• PD

  @pdav1285 · 3 months ago (edited)

  The red pepper shown to be the same plant as black pepper is not a red/pink peppercorn. What is shown is actually a cayenne chili pepper, not a peppercorn.

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• MS

  @mstalcup · 1 month ago

  <a href="https://www.youtube.com/watch?v=VZtXaNBnFdc&amp;t=708">11:48</a> – The plant shown here is culantro (also known as shadow beni in Caribbean cuisine), not cilantro. They are two very different herbs. Coriander seed comes from the cilantro plant, not the culantro plant.

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• FR

  @Friendship1nmillion · 3 months ago

  You forgot to mention the Australian indigenous native spice known as Wattleseed ( mostly sold as roasted Wattleseed ) . It has a combined flavour of chocolate and coffee together .

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• PH

  @ph11p3540 · 1 month ago

  Fenugreek seeds does not taste anything like real Canadian maple syrup. &nbsp;Most Canadians can tell the difference between pure maple syrup and blended corn syrup with fenugreek extract

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• IA

  @ianbruce6515 · 1 month ago (edited)

  Chilis are very complicated. &nbsp;There are many types, each different--and different treatments of the chilis complicates it further. <br><br>This is a very, very limited list of spices. &nbsp;Maybe ten percent of fairly widely used spices?

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• SA

  @SandraAnaklinger · 1 month ago

  Green, black and white pepper are from same tree. Green is fresh harvest, black is dried in the sun after harvest and white is soak in sack in water for couple of days to get rid of the skin, dried and you get white pepper. &nbsp;We plant for black pepper, easy to process.

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