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Our aim goes far beyond delving into recipes and teaching culinary techniques; we intend to promote sustainable eating as an essential part of preserving humans’ relationship with nature. As such, we invite anyone who shares this same conviction or has a secret family recipe they would like to share with the rest of us to visit us online or contact us at [email protected] for all collaborations and submissions. Let’s show appreciation for those that dedicate their lives using natural deliciousness to establish meaningful human bonds through cuisine!

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

Frequently Asked Questions

What are the seven Indian spices?

Indian spices are a collection of spices used in Indian cuisine. They are usually made up of cardamoms, cumins, corianders, turmeric and fenugreek. These spices add flavour and aroma to dishes by blending and complementing natural ingredients such as meats and vegetables. Combining spices creates unique flavour profiles that make Indian food so special.

Cardamom has a sweet and pungent taste with hints of citrus and ginger. It's used in many dishes, including biryani and curries. Cumin is a spice with an earthy smell and a rich, nuanced flavour. It is often added to dals, curries, and meat dishes. Coriander is sweet and citrusy, adding a hint of nuttiness to dishes. It is used to season lentils and vegetables.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is used in many dishes, including curries. It has a golden colour. Fenugreek has an earthy aroma, a slight bitter flavor, and earthy tones. It is often used to season meat dishes like kebabs and curries. Ginger is spicy and pungent, with hints citrus. It can be used to spice up soups, curries and chutneys. Asafoetida (hing) has a pungent smell and strong flavor that substitutes onion and garlic in some recipes.

These spices are a unique combination that creates Indian cuisine.

What's the difference between cooking whole and with ground spices? Ground Spices?

There isn't any difference between cooking with whole spices and ground spices. After harvesting, all spices are ground. It doesn't make a difference in terms of quality.

However, the price differences are significant. Whole spices are more expensive because of the labor required to process them. But the taste is worth it.

Buy whole spices and you'll often receive additional discounts. If you buy a whole bag of cinnamon sticks, you may get a discount.

The same goes for nutmeg, cloves, ginger, cardamom, etc. You may be able save money if you buy these spices in bulk.

Ground spices don't last as long as whole spices. Ground spices lose their potency very quickly due to oxidation.

But the main reason why we recommend purchasing whole spices is that they add a lot of character to recipes.

For instance, you can make a delicious curry with whole turmeric instead of ground turmeric. Or you can grind whole coriander seeds to create a spice blend for chicken dishes.

Also, grinding spices takes time. A large amount of whole spices is a good idea. You won't run low on spices if you buy large quantities.

What mint is used in Thai food?

The most common type of mint used in Thai cuisine is lime-leaf mint (Mentha Cervina).

It is mild and lemony in flavour, which adds freshness as well as zing to dishes. Other spices such as lemongrass, galangal, garlic and coriander are also frequently added to enhance the flavour of Thai dishes.

Mint can be used in sweet or savoury dishes. For authentic Thai flavours, you must use the right spices and herbs.

If you're making Thai dishes, be sure to include lime-leaf fresh mint!

Happy cooking!

What spices are used for Thai cooking?

Thai cuisine is renowned for its complex flavour profiles. These delicious flavours are made from unique and flavorful ingredients that make many delicious dishes.

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

Each one of these spices adds 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.

These spices work together to create unique flavour profiles for Thai cuisine. The combination of spices allows chefs to create dishes that are both delicious and aromatic. These spices will help you bring Thailand's flavours to your kitchen.

Statistics

• 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)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
• 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)

External Links

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• Cumin - Wikipedia


• Charlemagne - Wikipedia

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• Vanilla


• Genes & Nutrition

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• Amazon.com. Spend less. Smile more.


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

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• Homepage

How To

How to Make A Garlic Press

A garlic press is one of the most valuable tools in any home cook's arsenal. It allows you to efficiently mince garlic into a paste or puree it into a smooth sauce, soup, or salad dressing. It's also great for crushing whole garlic cloves into a buttery spread or garlic salt.

It's possible to be confused if you don’t yet own a garlicpress. These tips will help you get started.

First, you will need a large bowl. Place the bowl under the pressure regulator and pour the crushed garlic inside. Now, turn the pressure regulator to maximum.

Next, turn the handle counterclockwise until you hear a click. The top part of the press should lift off and reveal a flat surface that will allow you to slide the blade back and forth over the bowl. Keep turning the handle clockwise until you reach the end of the blades.

Finally, remove the pressed garlic and enjoy!

Here are some other ways to use this versatile tool:

• Use minced garlic in soups, sauces and salads as a seasoning or even as a garnish.
• Use the press to crush whole garlic cloves into a buttery spread
• Place whole garlic cloves in a pizza dough and crush them before baking
• Combine roasted garlic with mashed potatoes and creamy polenta
• The press can be used to make pesto from garlic
• Puree garlic into a smooth vinaigrette

Resources:

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