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Frequently Asked Questions

What are the principal Flavours in Thai Cuisine?

Thai cuisine includes several distinct regional cuisines. These include Northern Thai food, Central Thai food, Southern Thai food, Eastern Thai food, Western Thai food, and Northeastern Thai. Each region has a distinct flavour profile.

The most common flavours in Thai food are sweet, salty, sour, spicy, bitter, pungent, and nutty.

Thais consider sweetness essential because it makes dishes taste good. Thai cuisine has a lot of sweet ingredients such as coconut milk and palm sugar (gula Melaka).

Sourness is also very popular in Thailand. Hot dishes are often served with sour foods. This helps to balance the heat.

Spicy food is another crucial ingredient in Thai food. Thai dishes often use spices such as chili pepper, galangal or ginger root.

What is the use of garlic in Thai cooking?

Garlic is an ingredient used in Thai cuisine. Garlic is often used to make Thai dishes, including salads and soups, stir-fries and curries, as well as sauces and sauces.

Thai garlic is chopped and fried together with ginger, shallots and other spices. Also, you can eat it with sticky white rice.

Garlic is best chopped finely and mixed with oil, chilli paste, fish sauce, lime juice and oil. This mixture is called Nam Phrik (namphrik). Nam phrik is often served with grilled chicken or beef.

What Thai spice should I use to cook Thai food in my own kitchen?

In order to cook authentic Thai food at home you will need five spices: black pepper (cayenne), coriander seeds (coriander seeds), turmeric and cinnamon. Each ingredient has its own unique flavour profile, and each plays an important role in creating delicious dishes.

Cinnamon adds sweetness, while black pepper brings out savoury flavours. Curry powder gets its yellow hue from turmeric and coriander seeds. Cayenne peppers provide heat and cilantro provides freshness. Finally, cinnamon adds depth and complexity to any dish.

Each of these spices can be found at your local grocery, but you may prefer to buy them online.

Statistics

• India contributes to 75% of global spice production. (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)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)

External Links

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• HomePage

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin: 10 Health Benefits

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• PubMed - Acute Inflammation & Metabolism


• PubMed: Aging, inflammation, and the environment

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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

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 can be used to quickly mince garlic into a paste. It is also useful for crushing whole cloves of garlic into buttery spreads and garlic salt.

However, if you don’t already have a garlic pressing machine, you might wonder how to get one. We have some tips to help get you started.

First, you need a large dish. Place the bowl under the pressure regulator and pour the crushed garlic inside. Set the pressure regulator valve at the maximum setting.

Next, turn your handle clockwise to hear a click. The top portion of the press should come off, revealing a flat surface. You can slide the blade across the bowl. Continue to turn the handle counterclockwise, until the blades are closed.

Finally, remove the pressed garlic and enjoy!

Here are some ways to make this versatile tool even more useful:

• Add minced garlic to soups, sauces, salads, and dips (or even as a seasoning)
• To crush whole garlic cloves, use the press to create a buttery spread
• Make pizza dough by crushing whole cloves.
• Make roasted garlic mashed potatoes, or creamy polenta.
• Use the press to make homemade pesto out of garlic
• Puree garlic into a smooth vinaigrette

Resources:

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