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Frequently Asked Questions

What is the most well-known ingredient in Thai cuisine?

Two main ingredients are the heart of Thai cuisine: curry and rice. These two ingredients combine to produce a unique flavor.

This combination is known in Thailand as "Khao Pa Krai," meaning "the best dish." It happens when these two basic foods are combined and make a delicious, irresistible dish.

The same goes for life. If you combine hard work with perseverance, you can achieve great success.

The right ingredients can make you successful, like Khao Pad Krai: passion and purpose. You'll create something amazing if you combine them.

When you are craving Thai food, don't forget to add rice and curry! Experiment with other ingredients to see what fun it can be.

What is the difference between curried curry and curried curry?

The spellings are the same. Both words refer the same thing: Indian food that uses meats and vegetables along with different seasonings.

Curry derives its name from the Hindi word kari which means "to rub." The spice mixture is then applied to the food. Curried foods are generally cooked until they become golden.

Curried dishes are no longer reserved for special occasions. They're now commonplace in India. These dishes can be chicken, beef (lamb), fish, or vegetables.

Curried dishes can be served alongside plain white or brown rice. Another common accompaniment is raita, a yogurt sauce, and chutney, a sweet relish.

How to Store Your Spices?

They should be kept out of direct sunlight and heat in an airtight container.

You can store them for long periods in a dark cupboard. This will keep the spices fresh and prevent any oxidation.

Store your spices in a cool, dry area away from direct sunlight. If the spice is placed near a heater or window, it may lose its flavour and aroma.

Spices are best stored in an airtight glass jar or tin. Make sure that there is no moisture in any plastic containers you store spices in.

Always check the seal after opening and resealing, as humidity can cause spoilage.

If you have leftover spices, don't throw them away. Use them instead by adding them into other dishes. To extend their shelf life, you can freeze them.

Is Paprika used in Thai food?

Yes. Yes.

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, which means "pepper", is where the word "paprika" came from.

What are the 11 Indian spice blends?

Indian cuisine includes eleven spices, including cumin, coriander, cumin, mustard, fennel, and nigella seed, as well as black pepper, cloves and cinnamon sticks, dry red chill powder, turmeric, cardamom, and black pepper.

These ingredients can be found used in almost every recipe. These spices impart a distinct flavor to dishes such as curries (lentils), curries and chutneys. They also add a unique taste to rice, bread, and sweets.

The health benefits of spices can be found in their medicinal properties. To fight cancer cells, turmeric is an example. Bad breath is protected by cloves. Black pepper decreases cholesterol. Cinnamon lowers blood pressure. And ginger aids digestion.

The spice rack is an excellent kitchen tool as it allows you to experiment and create new combinations of flavors. You can make your spice mix or buy ready-made blends that contain many of the essential spices.

Some people don't like spices. These people believe spices are a masking agent and do not enhance natural flavors. There is nothing wrong with adding salt or pepper to enhance the flavor of your meals.

Most chefs agree spices are essential to culinary art. Without them, many dishes would be bland and tasteless. Try a new recipe next time you feel adventurous.

Statistics

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

External Links

[TAG29]

• Vanilla


• Genes & Nutrition

[TAG32]

• Amazon.com. Spend less. Smile more.


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

[TAG35]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG38]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin Have Proven Health Benefits

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's easy to make at-home! Just follow our step-by-step guide below:

Step1 - Prepare Ingredients

• Before you can start the recipe, it is important to have all the ingredients ready.
• Start by peeling and chopping shallots (about 2 cups). Cut galangal root in small pieces, about 3 inches long. Set aside.
• Next, slice four garlic cloves. Next, peel and mince the lemongrass stems (about 1/2-inch thick).
• 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). Next, remove the white part from the stem and leave it alone.
• After that, wash and drain shrimp paste (about 6 ounces), then coarsely mash it.
• Last, take out the salt and sugar.

Step2 - Grind Ingredients

• Blend all ingredients together until smooth.
• It should have a texture similar to peanut butter.
• Not to worry if the dish contains too much oil, you can use water to replace it.

Step3 - Add Coconut Milk

• Mix coconut milk with the mixture.
• 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 may prefer it hotter, so add more chilies or less galangalroot. The final product should be tasty to you.

Step4 -- Serve

• Top with your favorite food.
• Enjoy!

Resources:

[TAG41] SPICES BOARD INDIA (Govt. of India) KURANGANI ROAD, BODINAYAKANUR - 625513

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

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