Pasta, grains, canned goods, baking staples: Learn what to keep in your pantry — and for how long. (Bonus: A great tuna pasta recipe using pantry staples!)
This time of year, it seems we can’t escape the wrathful reach of “pumpkin spice” (that’s, generally speaking, a heady mix of cinnamon, nutmeg, ginger, allspice, and/or cloves) wafting through the air. But there's a whole world of pumpkin cooking out there, and it goes way beyond the latte. This is the real pumpkin spice.
Photo credit: Instagram/thepumpernickel Not all turmeric is bright golden-orange, ground to a fine powder, and lurking in the back of your spice cabinet. There’s another kind of turmeric—white turmeric—and it lives on the opposite end of the flavor spectrum. Here’s its deal: Defining Characteristic: Though it’s sometimes called “mango ginger" for its mango-like flavor and striking resemblance to common ginger, white turmeric is actually more closely related to common turmeric (aka the turmeric you already know and love). But whereas common turmeric is pungent, earthy, and slightly bitter, white turmeric is bright and slightly sweet. And, of course, white turmeric has a near-white hue. Like common ginger and turmeric (and galangal), it’s a rhizome—a fibrous plant that grows underground and sprouts roots and shoots.