F.A.Q.

Why does paprika have a number?

Paprika, the spice that adds brilliant colour to foods, is a ground type of chile pepper (original to South America) that releases its colour and flavour when heated. The number indicates the red colour intensity. The higher the number, the brighter red in colour. The American Spice Trade Association (ASTA) rates the colour in units. A good colour paprika would have 80-90 ASTA units. The colour is the main factor used to determine quality and price, and the ASTA system is the technicl way for both buyers and suppliers to be assured of what they are dealing with.

What is the difference between Kosher salt and regular salt?

Kosher salt does get its name from the fact that it has long been used in the process of koshering meat. Kosher salt, a coarse salt, is preferred because the large flakes cling to the meat. The large surface of the Kosher salt flake does a good job of drawing out the blood, which is the essence of koshering meat. Kosher salt does not work in baking, again because of the size.

Regular salt, or table salt, has a finer grain. Many producers of salt add iodine (at one time, we were deficient) and then add dextrose (a form of sugar) to hide the mineral aftertaste. Some table salts also have anti-caking agents.

If a recipe calls for Kosher salt and you substitute table salt, use less.

What is the difference between Xantham Gum and Guar Gum?

New to gluten-free baking? Both these ingredients are frequently called for in gluten-free baking. Both do the same job - thicken and emulsify - in other words, they keep your mix mixed. You can use one or the other. Guar Gum is made from the seed of a bean-like plant while Xantham Gum is corn based and fermented.

What is the difference between natural cocoa and Dutch processed cocoa?

There are two types of cocoa. Natural cocoa is an acid. Dutch processed cocoa has been treated with alkali which neutralizes the acid and mellows sharp flavours. It's best to use the type of cocoa that is asked for in a recipe as the leavening agent that is used depends on the type of cocoa powder.