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Whether it's from a family recipe or from a 5-star restaurant, we believe everyone should have the chance to experience delightful cuisine. If you would like to contribute your talents or stories on our blog please contact us at [email protected] - we'd love to hear from you!

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Frequently Asked Questions

What are the most common spices, condiments and seasonings that Thais use in their cuisine?

Thai cuisine is a mixture of Asian influences. Its roots are in India and China as well as Southeast Asia.

The essential ingredient of Thai food is freshness. Fresh ingredients have more flavor when they are picked and prepared quickly. This is the reason meat, fish, fruits and vegetables are often eaten raw.

Sauces and spices add depth and flavor to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. These are often used.

How to Store Spices

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

To store spices for longer periods of time, place them in a dark cupboard. This will help keep them fresh and prevent any deterioration due to 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. If you are storing your spices in plastic containers, ensure there is no moisture.

As humidity can cause mold growth, it is important to check the seal before opening or resealing.

Don't throw out any spice leftovers. Instead, use them up by adding them to other dishes. They can be frozen to prolong their shelf-life.

What are the seven Indian spices?

Indian spices is a collection Indian spices. They include coriander and turmeric as well as cardamom, cumin and coriander. This spice blends natural ingredients to create flavour and aroma. Combining spices creates unique flavour profiles that make Indian food so 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 an earthy, rich aroma and a nutty flavor. It is often added in to curries, dals, or 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 used in many dishes, including curries. It has a golden colour. Fenugreek has an earthy aroma, a slight bitter flavor, and earthy tones. Fenugreek is used to season meat dishes such as kebabs or curries. Ginger is spicy, pungent, and has hints of citrus. It is a perfect addition to curries, soups, and chutneys. Asafoetida, or hing, has a pungent aroma and strong flavor. It can be substituted for onion and garlic in some recipes.

These spices produce unique flavors, which make Indian cooking distinctive.

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 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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• Vanilla


• Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies - A Systematic Review

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• Cumin – Wikipedia


• Charlemagne - Wikipedia

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• PubMed - Acute Inflammation & Metabolism


• PubMed: Aging, inflammation, and the environment

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• HomePage

How To

How do you decide which spices to purchase?

Knowing how to choose the best herbs and spices for your dishes is essential to being a good cook. There are many choices. So where do you start?

Three main factors should be considered when selecting spices: price, shelf life and flavour profile. The flavour profiles of different types of food can vary depending on whether they are used to cook meat, fish or vegetables, as well as pasta, eggs and bread. Once you have decided on a category you will need to narrow your options based on the differences.

Also, shelf lives can vary widely. Some spices can last forever while others go bad quickly. For example, cayenne pepper lasts for years, whereas oregano loses its potency after two months. Price is another important factor. Spices are available in a range of prices, from $1 per tablespoon to more expensive than $100 per an ounce. This means you need to balance quality and price.

Also, consider whether organic or not organic ingredients. Organic products have fewer pesticides and chemicals that conventional products, which is better for your health as well as the environment. They can be more expensive, so it's important to weigh the costs and the benefits.

Online shopping is the best option to find the right spices. Online retailers provide extensive information about each product including reviews, prices, ratings and ratings.

Once you have narrowed down your choices, you can place an online order with the retailer. When you have received your items, make sure to keep them in an airtight container.

Resources:

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