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Frequently Asked Questions

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

There is no difference between cooking whole spices and with ground spices. All spices are ground after harvesting. So there is no difference in quality.

However, the price difference is substantial. Whole spices cost more because of the labour involved in processing them. But the flavour is well worth it.

Bulk purchases of whole spices can often get you additional discounts. You might get a discount if your entire bag is of cinnamon sticks.

The same applies to nutmeg and cloves, ginger or cardamom. If you purchase these spices in bulk, you may be able to save money.

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

We recommend buying whole spices because they add flavor to your recipes.

A delicious curry can be made with whole turmeric as opposed to ground turmeric. You can also grind whole coriander leaves to make a spice mix for chicken dishes.

Grinding spices takes time. It makes sense to purchase large quantities of whole spices when you are buying them. This will ensure that you don't run out of spices quickly.

Almond Flour vs. Almond Meal. What's The Difference?

As an almond flour alternative, an almond meal is more versatile because it can be used for baking, cooking, and even making nut-free dishes.

Almond flour can also be gluten-containing, which can make 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 "superfood", but it is high in healthy fats, fibres, protein, vitamin E, and sodium.

The almond meal provides nutritional benefits such as magnesium, iron, zinc and manganese. It also contains vitamin A, B1 (thiamin), C, and folate.

Almond flour is made with almonds. Almond oils contain polyunsaturated essential fatty acids. Both help to lower LDL (bad), and increase HDL levels.

Almond flour is also rich in antioxidants such as flavonoids and phenolics. These compounds protect against oxidative damage caused by free radicals.

A study published in the Journal of Agricultural Food Chemistry found that almond flour had antioxidant activity equivalent to that of blueberries, cranberries, pomegranates, and red wine grape juice.

Almond flour is usually sold alongside almond milk, fortified with additional nutrients.

What are the 7 Indian spices you use?

Indian spices include a range of spices that are used to make Indian cuisine. They are usually made up of cardamoms, cumins, corianders, turmeric and fenugreek. They enhance flavour and aroma of dishes by blending with natural ingredients like meats and vegetables. Spices create unique flavour profiles, which make Indian cuisine so distinctive.

Cardamom has a pungent, sweet taste with hints o citrus and ginger. It is commonly used to flavour rice dishes like biryani and curries. Cumin has a strong, earthy aroma as well as a rich and nuanced flavor. It is often added in to curries, dals, or meat dishes. Coriander has a sweet citrus aroma and adds a subtle nuttiness to dishes. It is used often to season vegetables and lentils.

Turmeric is a spice that has an earthy flavor. It can be mixed with mustard, spices and pepper hints. This spice is popularly used in curries as well as other dishes. Fenugreek's aroma is rich and has earthy tones. It is often used as a seasoning for meat dishes like kebabs. Ginger is pungent and spicy with hints of citrus. It adds a spicy kick to dishes like 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 produce unique flavors, which make Indian cooking distinctive.

What kind of mint are used in Thai cuisine?

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

It adds freshness to dishes with its mild, lemony flavor. Thai dishes often include other spices such as galangal (lemongrass), garlic, and coriander.

Mint is a versatile herb that can be used in both sweet as well as savoury meals. For authentic Thai flavours, you must use the right spices and herbs.

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

Happy cooking!

Statistics

• 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 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)
• 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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• HomePage

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• Acute Inflammation and Metabolism - PubMed


• PubMed: Aging and inflammation in the environment

[TAG25]

• Amazon.com. Spend less. Smile more.


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

[TAG28]

• Validation and Development of Novel Lifestyle and Dietary Inflammation Scores – PMC


• Molecular mechanisms of curcumins suppressing effects on tumorigenesis, angiogenesis, and metastasis, focusing on NF-kB pathway - PubMed

How To

Do you know how to make curry paste?

Curry paste includes dried chillies (scallions, shallots), galangal root and lemongrass as well as kaffir lime leaves, garlic, shrimp pastes, sugar, salt and sometimes coconut milk. It is an important ingredient 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 is easy to make your own at-home recipes! Follow our step by step 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, remove and cut the cloves of garlic (about four cloves). Next, peel and mince the lemongrass stems (about 1/2-inch thick).
• Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
• Next, cut kaffir lime leaves into thin strips (about 5 inches long). 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

• Mix all ingredients until well combined.
• 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

• Mix in coconut milk and stir well.
• Slowly add coconut water to prevent the paste from getting too sticky.
• If you prefer less spice, add less chillies to the recipe and more galangalroot.
• You can make it more spicy by adding more chilies and less galangal root. The final result should taste good to you.

Step4 – Serve

• Serve with your favourite foods.
• Enjoy!

Resources:

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