# Culinary : ingredient nomenclature - spices and what to do with them

**URL:** <https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041>\
**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:** 2\
**Page:** 4

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**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\
**Post date:** [May 7, 2024, 5:51pm UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/61 "2024-05-07T17:51:42Z")

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I think you’ll be very happy with the results. I usually convert people by letting them sniff it. I used to put it in pancakes (until I started making cornmeal pancakes, which are far better, IMO), cookies, pies or anything else that calls for cinnamon. Last time the wife made baba, we were out of cinnamon, so she grudgingly used baking spice. Now it’s a requirement for her.

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**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\
**Post date:** [May 7, 2024, 7:27pm UTC](https://boards.straightdope.com/t/culinary-ingredient-nomenclature-spices-and-what-to-do-with-them/1001041/62 "2024-05-07T19:27:54Z")

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> [@Johnny\_Bravo](#):
>
> There once was a soup from Nantucket.

[nitpick]it’s chowder, and served in a bucket. It’s not made with ham, but with tater and clam; you can dip in a cracker and suck it.[/nitpick]

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