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Frequently Asked Questions

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

Almond meal can be substituted for almond flour and is versatile enough to be used in baking, cooking and even making nut-free meals.

Almond flour can also be gluten-containing, which can make it difficult to digest. It is important to avoid gluten-free products if you have celiac or other digestive disorders.

Almond flour may not be considered a "superfood", per se, but it contains healthy fats as well as fibre, protein and vitamin E.

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 of almonds. Almond oil is made from polyunsaturated, monounsaturated, fatty oils. Both types reduce LDL (bad) cholesterol and increase HDL ("good") cholesterol.

Almond flour also contains antioxidants like phenolics and flavonoids. These compounds prevent free radical-induced oxidative stress.

A study published by the Journal of Agricultural Food Chemistry revealed that almond flour had an antioxidant activity equal to that of blueberries.

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

Thai food contains paprika.

Yes. It is an ingredient in many dishes, including Pad See Ew (Thai fried rice), from eggs cooked in coconut milk.

Paprika is found in Thai food and Mexican, Italian, Spanish, Indian, Chinese, French, Moroccan, Middle Eastern, Lebanese, Greek, Turkish, and Balkan cuisines.

Paprika can been traced back to Ancient Greece over 5,000 years ago. The Hungarian language means "pepper" and the word "paprika".

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

There are no significant differences in the cooking of whole and ground spices. All spices can be ground once they have been harvested. The quality is the same.

But the price gap is significant. Whole spices are more expensive due to the labour required for processing them. But the flavour is well worth it.

You'll often find extra discounts for bulk purchases when you buy whole spices. A whole bag of cinnamon sticks might be eligible for a discount.

The same applies to nutmeg and cloves, ginger or cardamom. You might be able to save money by buying these spices in bulk.

Whole spices also last longer than ground spices. Ground spices lose their potency rapidly due to oxygenation.

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

Whole turmeric can be used to make delicious curry. To make a spice mixture for chicken dishes, you can grind whole coriander seed.

Grinding spices takes time. It makes sense to purchase large quantities of whole spices when you are buying them. That way, you won't run out of spices too fast.

What's the difference of curry and curried

There is no difference between the spellings. Both words are used to describe the same thing: Indian dishes that combine meat or vegetables with various seasonings.

Curry comes from the Hindi word kari meaning "to rub." This term refers to how the spice mixture is rubbed onto the food. Curry foods are usually cooked until golden brown.

Although curried dishes used to be reserved for special occasions, today they are enjoyed all over India. You can choose from chicken, beef, lamb or fish as well as vegetables and rice.

Curried dishes can be served alongside plain white or brown rice. Other common accompaniments include raita (a yogurt sauce) and chutney (a sweet relish).

What are the 7 Indian spices you use?

Indian spices are a group of spices used in Indian food. They are usually made up of cardamoms, cumins, corianders, turmeric and fenugreek. This spice blends natural ingredients to create flavour and aroma. The unique flavour profiles created by spices are what make Indian cooking special.

Cardamom has a pungent, sweet taste with hints o citrus and ginger. It is often used to flavour curries and rice dishes like biryani. Cumin has a strong, earthy aroma as well as a rich and nuanced flavor. It is often added to dals, curries, and meat dishes. Coriander's sweet, citrus aroma adds a subtle sweetness to dishes. It is often used in seasoning 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 has an earthy aroma, a slight bitter flavor, and earthy tones. It is often used to season meat dishes like kebabs and curries. It is spicy and pungent with citrus hints. It can be used to spice up soups, curries and chutneys. Asafoetida is a spice that has strong flavors and a pungent smell.

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

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 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

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• PubMed - Acute Inflammation & Metabolism


• Aging, inflammation and the environment - PubMed

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• Vanilla


• Herbs & Spices

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


• Molecular mechanisms that curcumins have on tumorigenesis, angigenesis and metastasis. This article is from PubMed.

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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 do you store your cooking spices?

This article will show you how to store cooking spice for optimal performance. First of all, we need to establish an understanding of the science behind the storage of foodstuffs.

Because spice's flavour is diminished by light exposure, it should be stored in airtight containers. This is due to oxidation which occurs when oxygen combines with organic compounds such as those found in spices.

To prevent oxidation, spices should be stored in dark cupboards. Spice tends to lose its flavour quickly if these conditions aren't met.

It is the best way to preserve spices' flavours by keeping them out of direct sunlight.

You can flavor water by adding herbs and spices. Mix 2 teaspoons ground cinnamon with 1/2 cup of warm liquid and stir. Serve immediately with a squeeze of lemon.

Add dried herbs and spices to soups. Simply sprinkle the spice mixture evenly over the dish and sit for 5-10 minutes before serving.

Remaining cooked vegetables, fruit and meats can be used in your favorite recipes to make snacks.

You can enjoy the fresh flavours of fresh herbs or spices by chopping them up and adding them to food while they are still hot. Also, you can freeze herbs and spice by placing them into ice cube dishes or muffin cups. Transfer frozen items to zip-top or freezer bags.

Resources:

[TAG42] SPICES BOARD INDIA (Govt. of India) KURANGANI ROAD, BODINAYAKANUR - 625513

[TAG43] SPICES BOARD INDIA (Govt. of India) KURANGANI ROAD, BODINAYAKANUR - 625513

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