– Lemon juice + zest
– Smoked paprika from Spain
– Za’atar (a herb and spice blend containing za’atar herb, sumac, and sesame seeds)
– Ground coriander
– Lemon pepper
– Vinegar
– Lemon zest
– Za’atar (a spice blend that also contains sumac)
– Chai tea is consumed hot or iced.
– The taste of chai tea is described as sweet, warm, spicy, robust, rich, refreshing, invigorating, hot, sweet cinnamon, fragrant cloves, pungent black pepper, creamy like gingerbread, and like pumpkin pie.
– Chai tea is made with various spices, including cinnamon, ginger, cardamom, black pepper, cloves, and star anise.
– Other ingredients like licorice root, fennel seed, ramon nut, peppermint, turmeric, coconut, tulsi holy basil, vanilla bean, sarsaparilla root, lychee, rose, chocolate, dandelion, etc. can be added to create unique taste combinations.
– There are different types of chai made with rooibos tea, green tea, oolong tea, pu-erh tea, or no base tea leaves at all.
– Chai tea lattes typically contain caffeine because they are made with a base tea that contains caffeine.
– Chai tea latte is made with milk and sugar, and it can be served warm or hot.
– Chai tea pairs well with rich stews and curries.
– “Chai” means “tea” in Hindi.
– A dirty chai is a chai tea latte with a shot of espresso added.
– Allspice
– Nutmeg
– Ground Cardamom
– Cinnamon
– Pumpkin pie spice
– Apple pie spice
– Mace
– White peppercorns
– Black peppercorns
– Star anise
– Fennel
– Five Spice Blend
– Cumin
– Spice combinations (e.g., nutmeg + allspice, cinnamon + nutmeg, nutmeg + cardamom)
– Ground cloves (as a last resort substitute for ground ginger)
– Garlic powder contains 1 mg of sodium per 1 teaspoon.
– Onion salt can be replaced with onion powder, which also contains 1 mg of sodium per 1 teaspoon.
– Excess sodium intake can increase the risk of various health issues such as high blood pressure, stroke, osteoporosis, heart failure, stomach cancer, kidney stones/kidney disease, and headaches.
– The American Heart Association recommends adults to consume no more than 2,300 milligrams of sodium per day, with an ideal limit of no more than 1,500 mg.
– On average, nine out of 10 adults in the US consume more than 3,400 milligrams of sodium each day.
– One-quarter teaspoon of regular table salt contains 575 milligrams of sodium.
– One-quarter teaspoon of garlic salt contains anywhere from 190 to over 400 milligrams of sodium depending on the brand.
– Using garlic salt as a substitute for regular salt can decrease sodium intake to some extent.
– Adding herbs and spices to food is a good way to add flavor without salt.
– Only 10% of sodium consumed in the US is added during cooking or at the table, while the majority comes from processed and restaurant foods.
– It is recommended to cook at home, limit processed foods, and check labels to find products with the lowest amount of sodium.
1. Ground cardamom has a shorter shelf life compared to whole pods.
2. For garam masala spice mix, a combination of cumin and allspice berries can be used as a substitute.
3. For chai, ginger, black pepper, cinnamon, and allspice can be used instead of cardamom.
4. In curry, an equal mixture of cumin and coriander can be used as a substitute for cardamom.
5. Common alternatives for cardamom in baking include cinnamon, nutmeg, allspice, cloves, and ginger.
6. A mixture of cinnamon and nutmeg or cinnamon and ginger can be used in sweet meat dishes and baked desserts.
7. Cinnamon and clove are suitable for meat and seafood dishes.
8. Cumin and coriander are recommended for flavoring meat and curries.
9. Nutmeg and cloves are best for rice, meat, and savory recipes.
10. Some flavors similar to cardamom include nutmeg, cinnamon, coriander seeds, and allspice.
11. When buying cardamom, look for pods that are olive or green in color and plump.
12. Black cardamom has a smoky and strong flavor, suitable for savory recipes.
13. Cardamom is sometimes bleached and sold as white cardamom to prevent color change in baked goods.
14. Coriander seeds can be used as a substitute for cardamom in recipes.
15. Start with a small number of coriander seeds and increase as needed as a substitute for cardamom.
16. Substitute spice blends for garam masala, chai, curry, and baking recipes can be used as alternatives for cardamom.
17. Cinnamon is the best substitute for cardamom in baking.
18. A blend of cinnamon, nutmeg, and cloves can provide a more complex flavor in baking.
19. Other single spices that can be substituted for cardamom include cloves, coriander, ginger, and peppercorns.
20. Mixtures like cinnamon and nutmeg, cinnamon and ginger, and cinnamon and clove can also be used as substitutes for cardamom in baking.
21. Use less of these substitutes compared to the amount of cardamom called for in a recipe, as they have strong flavors.
