15 Minute Korean Dinners that Will Change Your Life... or maybe 20

Saffron is particularly special for us; its magical scent along with its unique flavour inspires us each day and reveals a world of possibility in the kitchen.

We invite all brave souls who are keen to share their culinary secrets! If you have something delicious on your mind, don't hesitate to share it at [email protected] Let's show our appreciation for all those incredible cultures who dedicate their time and effort towards tantalising taste buds!

For now, love yourself and enjoy this one ... 

Frequently Asked Questions

What kind of mint are used in Thai cuisine?

Lime-leaf mint (Mentha cervina) is the most commonly used type of mint in Thai cuisine.

It is mild and lemony in flavour, which adds freshness as well as zing to dishes. To enhance Thai cuisine's flavour, other spices like galangal, coriander, lemongrass and garlic are often added.

Mint is a versatile herb and can be used in both sweet and savoury recipes. To achieve authentic Thai flavours, it is important to use the right spices, herbs and aromatics.

Make a Thai dish next time and add some lime-leaf mint to give it extra flavor.

Happy cooking!

What spices are used to make Thai cuisine?

Thai cuisine is famous for its complex flavor profiles. These flavor combinations are made with unique and delicious spices that produce many delicious dishes.

Common ingredients in Thai cuisine include galangal and kaffir lime leaves, chilies, garlic, chillies, chillies, ginger, coriander and cumin.

Each of these spices is integral to Thai cuisine's unique flavour profile. In Thai cuisine, lemongrass is commonly used in soups and stews. Galangal provides a subtle peppery flavour to dishes. Kaffir lime leaves add a zesty, citrusy fragrance to dishes. Chillies give dishes a spicy kick. Shrimp paste enhances the umami flavor of dishes. Coriander gives off a light, yet fragrant aroma. Cumin adds to dishes a rich, smokey aroma. Turmeric gives dishes a vibrant, yellow hue.

Together, these spices combine to create complex flavour profiles unique to Thai cuisine. Mixing spices together can make dishes both tasty and aromatic. Get these spices to bring Thailand's flavors into your home.

What Thai spice will I need to make Thai food home?

For authentic Thai cooking at home, you need to be familiar with five essential spices: cayenne, coriander, turmeric, cinnamon, and black pepper. Each ingredient has a unique flavor profile and plays an essential role in creating delicious dishes.

Black pepper adds savoury flavours, while cinnamon adds sweetness. Curry powder gets its yellow hue from turmeric and coriander seeds. Cayenne peppers are hot, and cilantro adds freshness. Finally, cinnamon can add depth and complexity in any dish.

You can find each of these spices at your local grocery store, but if you'd instead buy them online, here are our recommendations for where to shop.

Almond Meal vs. Almond Flour: What's the Difference?

An almond meal, which can be used as an almond flour substitute, is more versatile than other almond flours because it can be used for baking and cooking, as well as making nut free dishes.

Almond flour may also contain gluten, making it difficult to digest. If you have celiac disease or another digestive disorder, it's essential to avoid gluten-free foods.

Almond flour isn’t considered a superfood per se but it does contain healthy fats, fibre and protein and no cholesterol.

The nutritional benefits of the almond meal include magnesium, copper, iron, zinc, manganese, phosphorus, potassium, calcium, and vitamins A, B1 (thiamin), and C. In addition, it provides 25 percent of the daily value for folate, 20 percent for niacin, 15 percent for pantothenic acid, and 5 percent for riboflavin.

Almond flour is made with almonds. Almond oils contain polyunsaturated essential fatty acids. Both can lower LDL cholesterol and increase HDL cholesterol.

In addition, almond flour is rich in antioxidants, including flavonoids, phenolics, and proanthocyanidins. These compounds protect against oxidative damage caused by free radicals.

In a study published in Journal of Agricultural Food Chemistry, almond flour was found to have an antioxidant activity comparable to blueberries, cranberries or pomegranates and red wine grapes juice.

Almond milk is often sold with almond flour, which has been fortified with additional nutrients.

What are the seven Indian spices?

Indian spices are a group of spices used in Indian food. These spices include cumin, cardamom and coriander as well as turmeric, fenugreek and ginger. The spices are used to enhance the flavour and aroma of foods by combining and complementing natural ingredients, such as meats or vegetables. These spices combine to create distinctive flavour profiles which are the hallmark of Indian cooking.

Cardamom has an earthy, sweet flavor with notes of ginger and citrus. It is commonly used to flavour rice dishes like biryani and curries. Cumin has a earthy aroma and a rich, bitter flavour. It's often used in curries, dals, and meat dishes. Coriander gives dishes a mild nuttiness due to its sweet citrus aroma. It is often used in seasoning vegetables and lentils.

Turmeric's earthy flavour is enhanced by mustard, spices, pepper hints, and other spices. This spice is used in many dishes, including curries. It has a golden colour. Fenugreek is a spice with a rich aroma and earthy tones. It also has a bitter taste. Fenugreek is used to season meat dishes such as kebabs or curries. Ginger is spicy and pungent, with hints citrus. It is a perfect addition to curries, soups, and chutneys. Asafoetida (hing), has a strong flavor and pungent smell that can be used in place of onion and garlic in certain recipes.

These spices together create unique flavors that make Indian food so special.

What are the most common spices, condiments and seasonings that Thais use in their cuisine?

Thai cuisine is a combination of influences from all over Asia. Its roots lie in India and China, along with Southeast Asia.

The essential ingredient of Thai food is freshness. You get more flavor if ingredients are picked in the early stages of cooking and then cooked quickly. This is why meat, fish and vegetables, as well fruits, vegetables, herbs, seeds, and nuts are often eaten raw, then heated.

Spices and sauces give dishes depth and color. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. are commonly used.

Can you spice up a drink?

I love the way spices add flavour to food. But how do you make spices liven up when they are added to drinks?

Spices are great because they bring out the best in any beverage. You can add a little cinnamon or nutmeg to any glass of wine, beer or coffee.

However, most recipes call for ground spice so you will need fresh whole spices. While this makes sense, it is costly, takes time and requires storage space.

Here's where the magic happens. It's possible to transform your favorite spices into a powdered form that is easy to use with a bit of creativity. To make tasty spiced drinks, you can combine them with your favourite beverages.

There are two ways to go about creating these powders. The first involves the grinding of whole spices to make fine powder. One method involves using a mortar-and-pestle to grind spices into a finer consistency.

Whichever method you choose, you'll find that the resulting powder is much easier to measure out and store than whole spices. Plus, the powder keeps well so that you won't run out of stock.

Mixing spices can be fun to create new flavors. To make minty water, you can combine spearmint and peppermint leaves. For spicy ginger tea, use ginger and cardamom capsules.

Once you are proficient in making powdered spice, you can also apply this technique to herbs. Basil, rosemary, thyme and sage are some of the most popular herbs.

The possibilities are limitless. Powdered spices are a great way to make your drinks more flavorful or to enhance dishes like soups and salads.

Statistics

• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)
• India contributes to 75% of global spice production. (en.wikipedia.org)

External Links

[TAG50]

• Cumin - Wikipedia


• Charlemagne - Wikipedia

[TAG53]

• HomePage

[TAG55]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin Have Proven Health Benefits

[TAG58]

• PubMed: Acute Inflammation, Metabolism and Metabolism


• Aging, inflammation and the environment - PubMed

How To

Do You Know How to Make Curry Paste?

Curry paste is made from dried chillies, shallots and galangal root. It also contains lemongrass, galangal root (lemongrass), lemongrass, kaffir Lim leaf, garlic, shrimp paste and sugar. It is used extensively in Thai cuisine.

One of the most widely used condiments in Southeast Asia is curry paste. Curry paste can add a distinct flavour to many dishes like curries.

It's not difficult to make at home! Follow our step by step guide below.

Step1 - Prepare Ingredients

• Before you start making this recipe, prepare all ingredients.
• To begin, you will need to peel and chop shallots (about 2 cups). Next, cut galangal root into small chunks (about 3 inches) and put aside.
• Next, cut four garlic cloves into pieces. Peel and finely mince lemongrass stems (about 1/2 inch thick).
• After that, you will need to crush dried red chili peppers (about four tablespoons) before removing the seeds (optional).
• Next, trim the kaffir lime leaves into strips about 5 inches in length. Next, remove the white part from the stem and leave it alone.
• After draining the shrimp paste, wash it well and then coarsely smash it.
• Finally, measure the sugar and salt.

Step2 - Grind Ingredients

• Blend all ingredients until smooth
• The texture should look similar to peanut-butter.
• You can replace some oil with water if you wish to reduce the oil content of your dish.

Step3 - Add Coconut Milk

• Add coconut milk to the mixture and mix well.
• To prevent the coconut milk from becoming too sticky, slowly add it.
• You can reduce the amount of chillies and increase the quantity of galangal root if you prefer it less spicy.
• If you prefer it spicy, add more chillies or less galangal roots. The final result should taste good to you.

Step4 - Serve

• Serve with your favourite foods.
• Enjoy!

Resources:

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