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Saffron is particularly special for us; its magical scent along with its unique flavour inspires us each day and reveals a world of possibility in the kitchen.

We invite all brave souls who are keen to share their culinary secrets! If you have something delicious on your mind, don't hesitate to share it at [email protected] Let's show our appreciation for all those incredible cultures who dedicate their time and effort towards tantalising taste buds!

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

Frequently Asked Questions

How to store your spices?

Keep them away from heat and light.

Place them in a dark cupboard to store spices for extended periods. This will preserve them and prevent any oxidation.

Keep spices away from direct sunlight in a dry, cool place. It is possible for the spice to lose its flavor and aroma if it's placed in close proximity to a window or heater.

Spices can be best kept in an airtight container or tin. Avoid storing spices in plastic containers.

It is vital to always check the seal after opening, resealing and before storing.

You don't have to throw out leftover spices. Use them instead by adding them into other dishes. To prolong their shelf life you can freeze them.

Can you put spice in a drink?

I love spices adding flavour to food. But how do you make them come alive when used in drinks?

Spices can bring out the best of any beverage. A dash of cinnamon and nutmeg can make any beverage more delicious, including coffee, tea, hot cocoa, and cocktails.

However, most recipes call for ground spice so you will need fresh whole spices. This is sensible, but it can be expensive, time-consuming, and requires storage space.

Here is where the magic happens. With your creativity, you can turn your favorite spices into easy-to-use powdered products. Mix them with your favorite drinks to make delicious spiced beverages.

There are two methods to make these powders. One method involves grinding whole spices to a fine powder. Another uses a mortar and pestle to grind the spices into a finer consistency.

You'll find it easier to make powder than whole spices, regardless of the method. Powder keeps well, so you will never run out.

You can also experiment with different spices to create new flavor combinations. For minty water you could mix spearmint with peppermint leaves. You can also make spicy ginger-ginger tea by combining ginger and cardamom seeds.

Once you are proficient in making powdered spice, you can also apply this technique to herbs. Oregano and rosemary are all popular herbs.

The possibilities are limitless. Use powdered spices to give your beverages extra flavour or to enhance the taste of dishes such as soups, salads, and pasta.

Which are the best Thai spice?

Galangal, galangal, coriander, turmeric, ginger, cinnamon and clove are the best Thai herbs. You can also use clove, cardamom black peppercorn, clove, cardamom clove, cardamom, fennel seed, star anise, cloves and cayenne pepper as spices.

Rose petals, bay leaves and pandan leaves are all valuable spices.

What spices are used for Thai cooking?

Thai cuisine is well-known for its rich flavour profiles. These flavors are created from unique, flavorful spices which create delicious dishes.

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

Each of these spices contributes to the distinctive flavour profile of Thai cuisine. It is used often in soups and curries; galangal lends a slightly peppery taste to dishes; chillies add a spicy kick; garlic gives dishes an umami depth; shrimp paste adds a subtle, but fragrant, aroma to dishes; coriander brings out a mild, yet pleasant aroma to dishes; cumin adds a smoky flavor to dishes; and turmeric gives food a vivid yellow color.

These spices are combined to create complex flavour profiles specific to Thai cuisine. Mixing spices together can make dishes both tasty and aromatic. These spices will help you bring Thailand's flavours to your kitchen.

Thai food includes paprika.

Yes. It is a key ingredient in many dishes, such as Pad See Ew (Thai-fried rice), made from eggs cooked with coconut milk.

Thai food is a good example of paprika.

Paprika is a product that dates back over 5,000-years to Ancient Greece. The Hungarian language "pepper" is the origin of "paprika".

Do Thai foods contain cumin?

Cumin is one the most common spices in Thai cooking. In Thai cuisine, cumin is often mixed with garlic, ginger or coriander to create different flavours.

Stir-fries (curries), soups, salads and soups are some of the many uses for cumin that Thai cooks use. Additionally, cumin is sometimes added to marinades, dressings and sauces. While cumin gives Thai food its distinctive flavour, other spices are also at play.

Fish sauce, garlic and ginger are all great additions to this mix. These spices can be combined in different ways to create authentic Thai dishes.

Cumin is a vital ingredient in Thai cooking. It can often be found in traditional Thai dishes. The complex flavours of cumin add a special flavor to Thai cuisine. Cumin spices many Thai dishes and is an integral part of Thai cuisine.

Chefs can make delicious, unique Thai dishes by adding cumin to their recipes. So the answer to the question is yes - cumin is a critical component in many traditional Thai dishes.

What are 7 Indian spices?

Indian spices are a collection of spices used in Indian cuisine. They typically include cardamom, cumin, coriander, turmeric, fenugreek, ginger, and asafoetida (also known as hing). Spices add flavour to dishes by blending natural ingredients like meats, vegetables and spices. Spices create unique flavour profiles, which make Indian cuisine so distinctive.

Cardamom is sweet and pungent with hints ginger and citrus. It is commonly used to flavour rice dishes like biryani and curries. Cumin has an earthy aroma and a rich, nutty flavour. It is used to spice up curries, dals and meat dishes. Coriander adds a delicate nuttiness and sweet citrus aroma to dishes. It is commonly used to season vegetables, lentils, and other foods.

Turmeric is a spice that has an earthy flavor. It can be mixed with mustard, spices and pepper hints. This spice is commonly used in curries and other dishes and has a golden hue. Fenugreek has a rich aroma, earthy tones, and a slightly bitter flavour. It is often used to season meat dishes like kebabs and curries. Ginger is pungent and spicy with hints of citrus. It gives a great kick to soups, curries, and chutneys. Asafoetida or hing has a pungent scent and strong taste that can replace onion and garlic for some recipes.

Together, these spices create unique flavors that make Indian cooking so distinct.

Statistics

• India contributes to 75% of global spice production. (en.wikipedia.org)
• 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)
• 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

[TAG29]

• Amazon.com. Spend less. Smile more.


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

[TAG32]

• Validation and development of Novel Lifestyle Inflammation Scores. - PMC


• Molecular mechanisms of curcumins suppressing tumourigenesis, metastasis and angiogenesis - PubMed

[TAG35]

• Is Pink Himalayan Salt Better Than Regular Salt?


• 10 Proven Health Benefits of Turmeric and Curcumin

[TAG38]

• PubMed: Acute Inflammation, Metabolism and Metabolism


• Aging, inflammation and the environment - PubMed

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 a common ingredient in Thai cuisine.

Curry paste is one the most loved condiments in Southeast Asia. Curry paste can add a distinct flavour to many dishes like curries.

It is easy to make your own at-home recipes! Follow the steps below to make it easy!

Step1 - Prepare Ingredients

• Before you can start the recipe, it is important to have all the ingredients ready.
• First, peel and chop shallots (2 cups). Then, cut the galangal roots into small pieces (approximately 3 inches in length), and then set aside.
• Next, you will need to peel and slice the garlic cloves (about 4 cloves). Finely chop the lemongrass stems to about 1/2 inch in thickness.
• Then, crush dried red chilli peppers (about four tablespoons) and remove the seeds (optional).
• Next, cut the kaffir-lime leaves into thin strips (5 inches). Set aside the white portion of the stem.
• After that, wash and drain shrimp paste (about 6 ounces), then coarsely mash it.
• Measure out the sugar and salt.

Step2 - Grind Ingredients

• Mix all ingredients until well combined.
• The texture should be very 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

• Add coconut milk to the mixture, and mix well.
• Slowly add coconut water to prevent the paste from getting too sticky.
• If you prefer less spicy, add fewer chillies and more galangal root.
• For a more spicy taste, increase the amount of chillies and reduce the use of galangal root. You should enjoy the final product.

Step4 - Serve

• Serve on top of your favourite foods.
• Enjoy!

Resources:

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[TAG61]   August 28, 2023Likely that Vietnam's pepper exports in the first 8 months of the year will reach around 183-185,000 tons. If the forecasted annual pepper

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[TAG65]  KEY HIGHLIGHTSAugust 11th 2023The pepper market this week showed a mix response with only Malaysian local white pepper price reported with a decrease.The

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