# Culinary : ingredient nomenclature - spices and what to do with them **URL:** \ **Category:** Cafe Society\ **Created:** [May 2, 2024, 1:04am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041 "2024-05-02T01:04:36Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [May 2, 2024, 1:04am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/1 "2024-05-02T01:04:36Z")
So I have a recipe that calls for “tomato puree”. Our grocery store sells “crushed tomatoes” (tinned) and “tomato paste” (tinned), but nothing called “tomato puree”. Which do you think the recipe is calling for, O Doper chefs? And then, I’ve been given some spices and I’m not sure what to do with them. How would you use the following: Aleppo Pepper (“Her husband’s to Aleppo gone, the master of the _Tiger_” - to buy pepper?) Sperzie al Tartufa (Italian Truffle spices) Sumac Kointje Cinnamon (Canelle d’Indonésie) - paging @CairoCarol ETA: what are “oyster crackers”? Do I have to go to the Hamptons and hang out with Bushes to have some? The Kennedy compound in Nantucket? ---
**Author:** ![What\_Exit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/what_exit/32/10652_2.png) [@What\_Exit](https://boards.straightdope.com/u/What_Exit)\ **Post date:** [May 2, 2024, 1:13am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/2 "2024-05-02T01:13:09Z")
Crushed would be the better substitute but not quite right. ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [May 2, 2024, 1:13am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/3 "2024-05-02T01:13:12Z")
> [@Northern\_Piper](#): > > Which do you think the recipe is calling for, O Doper chefs? Probably paste, but if you show us the recipe it might be easier to tell. > [@Northern\_Piper](#): > > ETA: what are “oyster crackers”? D Those little crackers you sometimes get with clam chowder. ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [May 2, 2024, 1:15am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/4 "2024-05-02T01:15:14Z")
> [@Johnny\_Bravo](#): > > Those little crackers you sometimes get with clam chowder. So I do have to go to Nantucket, order some clam chowder, and then get oyster crackers, and then pocket them and bring them home to my kitchen? We don’t get a lot of clam chowder here in the centre of the continent … ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [May 2, 2024, 1:15am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/5 "2024-05-02T01:15:50Z")
There once was a soup from Nantucket. Or so I hear. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [May 2, 2024, 1:17am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/6 "2024-05-02T01:17:15Z")
> [@Northern\_Piper](#): > > So I have a recipe that calls for “tomato puree”. I’d use tomato sauce for this. ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [May 2, 2024, 1:21am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/7 "2024-05-02T01:21:47Z")
> [@Johnny\_Bravo](#): > > if you show us the recipe it might be easier to tell. It’s for “Arkhan the Cruel’s Flame-Roasted Halfling Chili”, p. 155 of _Heroes’ Feast: The Official D&D Cookbook_. Yes, the Cub is in charge of tonight’s menu. I went with the crushed tomatoes. It was awfully liquid to start with, but seems to be reducing nicely. ---
**Author:** ![Old\_Wench](https://avatars.discourse-cdn.com/v4/letter/o/ecccb3/32.png) [@Old\_Wench](https://boards.straightdope.com/u/Old_Wench)\ **Post date:** [May 2, 2024, 1:23am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/8 "2024-05-02T01:23:26Z")
Tomato puree is a separate product. I see it in every grocery store with other canned tomato items. [https://www.amazon.com/Hunts-Tomato-Puree-10-75-Pack/dp/B00B04AEPQ/ref=asc\_df\_B00B04AEPQ/?tag=hyprod-20&linkCode=df0&hvadid=652498065761&hvpos=&hvnetw=g&hvrand=1814738972580809118&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9005924&hvtargid=pla-873260355733&psc=1&mcid=201b1b38824c349586a00f1bb78f19d5](https://www.amazon.com/Hunts-Tomato-Puree-10-75-Pack/dp/B00B04AEPQ/ref=asc_df_B00B04AEPQ/?tag=hyprod-20&linkCode=df0&hvadid=652498065761&hvpos=&hvnetw=g&hvrand=1814738972580809118&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9005924&hvtargid=pla-873260355733&psc=1&mcid=201b1b38824c349586a00f1bb78f19d5) ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [May 2, 2024, 1:27am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/9 "2024-05-02T01:27:23Z")
Crushed is my go-to, what I stock my cupboard with. What’s called ‘tomato sauce’ in the can is too processed for my liking, with added stuff like sugar usually. Purée is thicker and smoother, so if I want to thicken it up then yeah, just reduce it. You could probably pulse the crushed tomatoes in a blender if you want something smoother like purée, but I like my sauce a little chunky. ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [May 2, 2024, 1:29am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/10 "2024-05-02T01:29:09Z")
> [@Old\_Wench](#): > > Tomato puree is a separate product. Yep, we’ve got all sorts of Hunts tomato stuff in our grocery store, but I didn’t see this. I might have just missed it. If there’s a call for the recipe again I will look more closely. ---
**Author:** ![Manduck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/manduck/32/256_2.png) [@Manduck](https://boards.straightdope.com/u/Manduck)\ **Post date:** [May 2, 2024, 1:31am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/11 "2024-05-02T01:31:18Z")
Tomato puree is sometimes sold as “passata” or “strained tomatoes”, so you could look for that. To tell whether they actually mean tomato paste, I look at the quantity. If it says one tablespoon, it’s tomato paste; if it says one cup, then it’s passata. ETA: Stores around here put passata in the pasta sauce aisle rather than the canned vegetables aisle, in case that helps you find it. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [May 2, 2024, 1:32am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/12 "2024-05-02T01:32:57Z")
> [@Northern\_Piper](#): > > Kointje Cinnamon (Canelle d’Indonésie) - paging @CairoCarol That’s just a well-marketed, probably good quality cinnamon, but I believe it is cassia rather than “true cinnamon.” Having sampled many varieties of cinnamon (thank you, Penzey’s!), I now only buy Vietnamese cinnamon, as it seems to be hands down the best. But the Kointje will be just fine - use it as you would any McCormick cinnamon from the grocery store. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [May 2, 2024, 1:33am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/13 "2024-05-02T01:33:47Z")
Sumac is used in some middle eastern dishes. It’s kind of mildly tangy. I’ve seen it on flatbreads and on chicken. Sometimes I use it on deviled eggs instead of paprika. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [May 2, 2024, 1:36am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/14 "2024-05-02T01:36:06Z")
Oyster crackers are small, salted bland, 6-sided white crackers most often used on soups such as clam chowder. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [May 2, 2024, 1:38am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/15 "2024-05-02T01:38:33Z")
Oh yeah, sumac is delicious! It goes well with most veggies. It’s also an ingredient in zaatar, a spice mix you can either buy or make yourself, for sprinkling on a flatbread with olive oil and then toasting. There are various recipes, but a classic zaatar tends to contain sumac, oregano, slightly crushed toasted sesame seeds, and ground pepper. I’m very fond of it. ETA: what **needscoffee** said about oyster crackers. They usually seem to be served as a topping for tomato-based soups such as Manhattan clam chowder; I don’t personally recall seeing anyone put them on New England clam chowder, but that could just be because I stay as far away as possible from the stuff. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [May 2, 2024, 1:39am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/16 "2024-05-02T01:39:41Z")
> [@solost](#): > > What’s called ‘tomato sauce’ in the can is too processed for my liking, with added stuff like sugar usually. Yeah, no. I just checked both my tomato sauce and tomato paste. Neither has sugar added. Added sugar is something I avoid in everything. ETA: Perhaps some brands do that, but not the ones I use. And they’re common brands. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [May 2, 2024, 1:40am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/17 "2024-05-02T01:40:21Z")
> [@needscoffee](#): > > Sumac is used in some middle eastern dishes. It’s kind of mildly tangy. I’ve seen it on flatbreads and on chicken. Sometimes I use it on deviled eggs instead of paprika. Often seen atop hummus and similar dishes, I use it anywhere I want a slightly citrus-y alternative to a sharp paprika, so on almost any egg, chicken, or fish dish. 🙂 ---
**Author:** ![Disinfectus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/disinfectus/32/11085_2.png) [@Disinfectus](https://boards.straightdope.com/u/Disinfectus)\ **Post date:** [May 2, 2024, 1:44am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/18 "2024-05-02T01:44:55Z")
> [@Northern\_Piper](#): > > So I do have to go to Nantucket, order some clam chowder, and then get oyster crackers, and then pocket them and bring them home to my kitchen? I live in California, and oyster crackers are available in any supermarket. ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [May 2, 2024, 1:46am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/19 "2024-05-02T01:46:35Z")
> [@Manduck](#): > > Tomato puree is sometimes sold as “passata” Hmm. i may have seen that. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [May 2, 2024, 1:47am UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/20 "2024-05-02T01:47:03Z")
And as for Aleppo: that’s a tasty but quite mild chili from Turkey. I use it when a recipe calls for crushed chilis and I am not sure of the heat tolerance of the people who will be eating my food. (As an aside, I feel uniquely suited to this thread, having mostly grown up in New England, where oyster crackers are common, spent 17 years in Indonesia, and another 5 and a half in Egypt.) [Next page](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041.md?page=2)