tag:blogger.com,1999:blog-5566458188061363842.post9136344468876278633..comments2023-06-09T04:30:14.236-05:00Comments on craft the pain away: Ginger Snowmenemmyhttp://www.blogger.com/profile/10036774570368624076noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5566458188061363842.post-69142607702415745762011-11-14T08:23:57.368-06:002011-11-14T08:23:57.368-06:00Actually, the cloves dough probably would have tas...Actually, the cloves dough probably would have tasted FINE, just different from ginger. Two two spices are in the same flavor family- can substitute to a large extent. Now, if you had added tumeric, that would be a different story. The 3 main flavor familys: <br />Sweet spice= cinnamon, ginger, cloves, allspice, mace, cardamon nutmeg, anise. These are good for hot spiced drinks, spiced cookies and cakes, etc. <br />Curry spice: "hot spicy" flavors like curry, tumeric, paprika, pepper, red pepper, cayenne, Generally go in curries, entrees, and in ethnic food. etc. Again, somewhat substitutable. Curry powder can 'punch up' a lot of things like butternut squash. Good with vegetables and meat<br />Green herbs: sage, oregano, basil, dill, chervil, thyme, rosemary, parsley and various mixes like 'provencal' or 'moroccan' which is a bit hotter and spicier. The backbone of French cooking and Italian cooking <br />Green 'seeds' like dill seed, coriander seed are kind of their own category and I hardly ever use themSignehttps://www.blogger.com/profile/07171503870788266271noreply@blogger.com