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We firmly believe in celebrating the beauty of different cultures through their cuisine. From home kitchens to 5-star restaurants, each meal has its own secret recipe for success.

The love for Saffron initially inspired us on this journey, but our mission is much larger than that. We strive to provide helpful resources and meaningful conversations about organic farming techniques, cooking tips and culinary customs from around the world.

If you’d like to join us in showcasing your special family recipes or other noteworthy ideas relating to food culture, please reach out at [email protected] –your contribution will be highly cherished!

by Andrew Janjigian

Choreg (or choereg or cheoreg depending on who is spelling it) is an Armenian brioche, which is a butter, milk and egg-enriched sweetbread. However, there are a few twists to it. It is often made into a braid with three strands, similar to challah. Or it can be cut into individual rolls. It is also flavored with two very fragrant spices, nigella and malhab, which give it an intoxicating, ethereal aroma. It is rich even for a Brioche because it contains a high amount of eggs, butter and sugar. It is often decorated with sesame seeds or, less frequently, poppy seeds.

Perhaps you think that choreg is too sweet for you or that it's something you would only eat for dessertspan styling="font-weight 400 ;">. It's not! The bread has a complex, mysterious flavor thanks to the nigella and malhab. Chorg is a versatile bread that can be used for everyday meals. It is also great as a part of a mezze spread with salty cheeses and olives. It is also great for French toast and grilled cheese sandwiches.

Choreg is traditionally made to celebrate Easter. The three braids are meant to represent Holy Trinity. This bread is made as an indulgence following the two abstinences of winter/lent. However, Armenians are both religious and hedonistic and so we make it all year. There are many Easter breads that can be related to choreg in Eastern Europe and the Eastern Mediterranean. These include tsoureki in Greece, paskalya Coregi in Turkey, and paskas in countries like Poland, Hungary and Ukraine.

Nigella seeds are similar to black sesame, and sometimes are mislabeled "black cumin," or "black caraway," because they share aroma and flavor notes with these spices. They are peppery and piney with an oregano-like smell. They can also be bitter so they are almost always eaten whole.

Mahlab is made of the seeds of Prunus Mahaleb (or the St. Lucy's Cherry), a tree that's native to the Mediterranean and Iran. Although the small fruits are only good for birds, the kernels (the center of the pit) have been used by humans to flavor baked goods, sweets and cheeses since ancient times. Malhab's aroma is complex and aromatic, drawing comparisons with cherry, almond and vanilla as well as rose. The oils in mahlab can be easily oxidized so it is best to buy the seeds whole, grind them in a spice mill, and then store in an airtight container in the fridge. )

My mother's choreg recipe is the inspiration for my choreg recipe. However, I have added some modern bread baking techniques to enhance its texture and longevity. Chorg is high in sugar. This can cause them to go stale quickly, as the sugar pulls moisture out of the crumb. This is why I use a tangzhong (or cooked flour paste) to overcome it. Tangzhong is a technique I borrowed from Asian baking. It's commonly used in Japanese milk bread recipes. You can precook some flour and water to make a dough; this slows down the staling and keeps the choreg soft for many days.

Another trick is to chill-ferment the dough in a refrigerator for a while before shaping. This not only gives the dough a more complex flavor but also makes it easier to shape once it is cold. I prefer the long-fermented flavor of the choreg. However, if you're in a hurry, the dough can be taken out of the fridge within a few hours after it has firm up.

Here are instructions for three types of choreg: one large, traditional braid, twelve individual rolls, and two loaves in a pan. Although this last one isn't typical of choreg it is one that I love, especially when I use the bread for toast or sandwiches.

Tangzhong Choreg

One 750g freeform braided loaf is made, two 9-by-5-inch, 375g pan loaves or twelve 65g rolls

Active Time: 90 Minutes

Total Time: 18 Hours

• Volumes greater than 20g are considered approximate. As with most bread recipes, it is best to use a scale to measure the ingredients.
• A high-protein flour such as King Arthur all-purpose or bread flour can be used here.
• Although cold fermentation can enhance flavor, it is not necessary. To make it easier to shape, chill the dough at least 2 hours before you start.
• I love to make the dough the first day, chill it overnight and then shape the dough and bake it the next morning.

Tangzhong
32g (3 1/2 Tablespoons) bread flour
97g (1/3 cup plus 1 teaspoon) boiling water

Dough
All of the Tangzhong (from above).
3 large eggs (150g), cold
70g (1/3 cup) sugar
2 cups (2 cups plus 1 teaspoon) bread flour (see Notes)
11g (4 teaspoons), nonfat milk powder
Instant yeast 9g (2 teaspoons).
5g (1 1/2 teaspoons), whole nigella seed
5g (1 1/4 teaspoons), mahlab kernels, ground (2 tablespoons ground).
70g (5 tablespoons), unsalted butter cold, cut into 1/2-inch cubes or grated
7g (1 1/2 teaspoons), sea salt

To end
1 large egg, beat with 1 teaspoon of water and a pinch salt.
1 cup hulled sesame seed
1 teaspoon nigella seeds

The tangzhong paste
In a large bowl, combine the flour and water. Add the boiling water to the flour and quickly mix with a spatula. Let cool completely on a plate for about 15 minutes.

To make the dough
Mix the eggs one by one into the paste, making sure you get a smooth, even consistency. Mix in the sugar until smooth. Blend the mixture in an immersion blender, or with a blender. Use a mixer to mix the mixture.

Mix the flour, yeast powder, milk powder, nigella and mahlab in a bowl. Place the bowl on the mixer and mix at low speed for 2 to 4 minutes until it is just combined. Let rest for 20 minutes.

Mix the salt into the dough and continue to mix for 1 minute on low speed. Mix in the butter. Increase speed to medium. Continue mixing until the dough is no more sticky and starts to lift from the sides of your bowl. This should take 12 to 15 minutes.

Place the dough in a large bowl. Cover it with plastic wrap and leave to rest at room temperature for 45 minutes.

Use lightly-moistened hands to fold the dough in half. Fold the dough again by turning the bowl 90°. Fold the dough four more times, totaling six turns. Let the dough rest for 45 minutes before covering it with plastic wrap.

Continue folding, cover and let the dough rest for about 30 to 90 minutes. Keep the dough covered and refrigerated for between 2-18 hours.

To make a large choreg, or two-pan loaves, Turn the dough onto a lightly floured surface. The dough should be floured. Once it is rolled out, flatten the dough into a rectangle and then cut into three equal rectangles (approximately 240g each). Divide the dough into six equal portions of approximately 120g each for pan loaves measuring 9x5 inches. Turn the dough pieces over so that the long ends face you. Fold the logs 2 to 3 times and pinch the seams shut. Let rest for five minutes, then cover loosely.
Lightly flour your work surface. Roll each log into a 15-inch long rope using your hands. Continue with the remaining dough logs.
Place the strands parallel to each other, with the shorter ends facing you. Next, press the ends closest to you together with the center rope. The ends of the ropes closest to your face should be separated in a fan shape. Leave the center rope in place. The right rope should be lifted over the center rope, and placed to the right side of the left rope. The center rope should be lifted and placed in the correct position where the right rope was previously. The left rope, which was originally the right rope, should be lifted over the center rope and placed in the middle. Continue braiding until all the dough ropes are braided. Then, press gently to seal the ends. Transfer the dough to a parchment-lined baking tray (or to two lightly-greased loaf tins) and let it rise at room temperature (75degF/24degC). It will take about 1 1/2 to 2 hours for the dough to double in size.

Roll each log into a 10-inch-long, rolled rope using your hands. The rope should be formed into a loop with 3 inches of excess at the top. Make a knot by pulling the overhang through the middle of the loop and under the lower strand. Place the rolls on a parchment-lined baking tray and arrange them in a 4-by-3 arrangement. Continue with the remaining logs. Wrap loosely in plastic wrap and let rise at warm temperature (75degF/24degC), until nearly doubled in size, about 1 1/2 to 2 hours.

To finish and bake
30 minutes before baking, turn the oven on to middle position. Let the dough (loafs or rolls) rest for five minutes before brushing with egg wash. Once again brush with egg wash, sprinkle with sesame oil and nigella.

Large Choreg or Pan Loaves:Bake for 50-60 minutes until golden brown. Let cool on a wire rack for five minutes before transferring the baking sheet to it. Use a spatula to remove the loaves from the pans or baking sheets and place them on the wire rack. Allow the loaves to cool for at least two hours before cutting and serving.

Rolls: Bake until golden brown for 30 to 35 minutes. Rotate the baking sheet halfway through. Transfer the baking sheet onto a wire rack. Let the rolls cool on the baking sheets for at least 15 minutes before you serve them.
Cool breads should be kept in airtight containers to ensure maximum preservation

ANDREW JANJIGIAN (aka @wordloaf), is a Cambridge, MA-based baking teacher, recipe designer, writer, photographer, and blogger. He spent 11 years working as a cook test cook for Cook's Illustrated magazine. His IACP-award nominated bread baking newsletter can be found at wordloaf.substack.com. His website has links to his articles and recipes, as well as past and future workshops and t-shirts. Use his code "WORDLOAF", at checkout, to receive 10% off your spices

Frequently Asked Questions

Does Thai use ginger?

Yes. Traditional Thai cooking makes extensive use of ginger. It is often added to stir-fries and soups and is also commonly used in desserts and drinks such as lassis.

Ginger is native to China, Japan, and Korea, and its origins date back more than 5,000 years. It is believed to have originated from Southeast Asia, where it was cultivated medicinally.

Ginger is known for stimulating digestion and relieving nausea. It may even help prevent migraines. Ginger aids in relieving muscle spasms and joint pains. It can also treat arthritis.

In Thailand, ginger is most often used fresh. The ginger root is then cut into thin strips. Once dried, it can be stored for future use. Ginger root can be purchased in cans or jars at Asian markets.

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 has a mild, citrusy flavour that gives dishes a freshness and zing. Thai dishes often include other spices such as galangal (lemongrass), garlic, and coriander.

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.

next time you make a Thai dish, don't forget to include some lime-leaf mint for extra flavour!

Happy cooking!

Is Thai food made with cumin?

Cumin is a popular spice in Thai cuisine. Combining cumin with ginger, garlic, coriander and other spices can create a variety of flavours that are characteristic for many Thai dishes.

Some popular uses for cumin in Thai cooking include stir-fries, curries, soups and salads. Cumin can also be added to sauces, marinades and dressings. Cumin is a key ingredient in Thai food. However, there are many other spices.

Chilli peppers, garlic, ginger and fish sauce add unique spices and flavours to the mix. These spices can be combined in different ways to create authentic Thai dishes.

Cumin is a key ingredient in Thai cuisine and can be found in many of the traditional Thai dishes. This spice gives Thai food a distinct and complex flavor. Cumin can be used to add unique spices to many Thai dishes.

The unique flavors of Thai cuisine can be captured by chefs adding spices like cumin to their meals. Answer: Yes, cumin is a crucial component in many Thai classic dishes.

What are the ten most popular spices?

Spices can be used in food and drink flavoring. Some spices are more well-known than others. There are hundreds more varieties of spices. Let's look at the ten most beloved spices and discover why they are so loved.

Cooking is incomplete without spice. It adds flavor and aroma, but doesn't increase calories. Essential vitamins and minerals are found in many spices, which can help maintain a healthy body.

Here's a list of the ten most popular spices.

1. Cinnamon is a spice that improves digestion and lowers cholesterol. It helps prevent the flu and colds.
2. Garlic – This spice aids in fighting infections and boosts immunity. It helps lower blood pressure and aids digestion.
3. Oregano - This spice boosts energy levels and improves athletic performance. It fights infection and improves memory.
4. Black Pepper -This spice contains antioxidants that have anti-inflammatory and anti-inflammatory effects. It reduces stress and helps prevent heart disease.
5. Basil -Basil also contains vitamin K and calcium. It also helps fight cancer cells and boosts metabolism.
6. Salt and Vinegar - This combination makes for a delicious dish. Both salt and vinegar are very effective against bacteria and viruses.
7. Clove Oil - Clove oils are a natural treatment for sore and painful teeth. It helps to ease muscle spasms.
8. Ginger - Ginger has been found to relieve morning sickness and nausea during pregnancy. It is also known to clear congestion.
9. Curry Powder - Curries are a classic from ancient times. They were made initially with coconut milk. But, today we use different oils and ghee bases.
10. Turmeric - This spice is one of the oldest medicinal herbs.

So next time you want to add flavour to your meals, try using one of these ten popular spices instead of salt. You might be surprised by what happens!

What are the 11 Indian spices?

Coriander seeds and cumin seeds are the eleven main spices in Indian cuisine.

These ingredients can be found in almost all dishes. These spices impart a distinct flavor to dishes such as curries (lentils), curries and chutneys. They also add a unique taste to rice, bread, and sweets.

Health benefits can also be attained from spices. To fight cancer cells, turmeric is an example. Bad breath can be prevented with cloves. Black pepper lowers cholesterol. Cinnamon lowers blood pressure. And ginger aids digestion.

A spice rack makes a great kitchen tool. It allows you to experiment with many different combinations of flavours. You can either make your own spice blends or purchase ready-made spices.

Some people choose not to add spice to their food. These people believe spices are a masking agent and do not enhance natural flavors. However, it is possible to enhance the taste of your meals by adding a little salt or pepper.

Most chefs agree that spices are an essential part of cooking art. Many dishes would be bland and tasteless without spices. Next time you feel inspired, try a new recipe.

Statistics

• According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
• According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.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)

External Links

en.wikipedia.org

• Cumin – Wikipedia


• Charlemagne - Wikipedia

healthline.com

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin have 10 proven health benefits

amazon.com

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

pubmed.ncbi.nlm.nih.gov

• Acute Inflammation and Metabolism - PubMed


• PubMed: Aging and inflammation in the environment

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's used extensively in Thai cuisine.

Curry paste is a popular condiment in Southeast Asia. It adds a unique flavour to many dishes, such as curries, soups, stir-fries, salads, rice dishes, noodles, and desserts.

It is easy to make your own at-home recipes! Follow our step-bystep guide below.

Step1 - Prepare Ingredients

• Before you start making this recipe, prepare all ingredients.
• Peel and chop shallots (about two cups). Next, chop galangal root into small pieces (3 inches in length) and place aside.
• Next, cut four garlic cloves into pieces. The lemongrass stems should be roughly 1/2 inch thick.
• Then, crush dried red chilli peppers (about four tablespoons) and remove the seeds (optional).
• Next, trim the kaffir lime leaves into strips about 5 inches in length. Remove the white part of the stem and set it aside.
• Next, drain and wash the shrimp paste (6 ounces), and then coarsely mashing it.
• Finally, measure out sugar and salt.

Step2 - Grind Ingredients

• Combine all ingredients and blend until smooth.
• The texture should be similar to that of peanut butter.
• Not to worry if the dish contains too much oil, you can use water to replace it.

Step3 - Add Coconut Milk

• Add coconut milk to the mixture, and mix well.
• Add coconut milk slowly so that the paste does not become too sticky.
• If you prefer less spice, add less chillies to the recipe and more galangalroot.
• For a more spicy taste, increase the amount of chillies and reduce the use of galangal root. The final result should taste delicious to you.

Step4: Serve

• Top your favorite foods with this topping.
• Enjoy!

Resources:

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