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Frequently Asked Questions

What is the difference between cooking with whole spices and using ground spices? Ground Spices?

There is no difference in cooking with whole spices and cooked with ground spices. After harvesting, spices are ground. There is no quality difference.

However, this price differential is quite significant. Because of the labor involved in making whole spices, they cost more. But the taste is worth it.

If you purchase whole spices in bulk, you might get an additional discount. A whole bag of cinnamon sticks might be eligible for a discount.

The same goes for nutmeg, cloves, ginger, cardamom, etc. You might be able to save money by buying these spices in bulk.

Ground spices don't last as long as whole spices. Ground spices lose their potency very quickly due to oxidation.

However, the main reason we recommend whole spices is because they add character to recipes.

You can make delicious curry using whole turmeric, instead of ground turmeric. For chicken dishes, whole coriander seeds can be ground to make a spice blend.

Grinding spices takes time. When you buy whole spices, it makes sense to buy a large quantity. This will ensure that you don't run out of spices quickly.

What are the 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). These spices add flavour and aroma to dishes by blending and complementing natural ingredients such as meats and vegetables. These spices combine to create distinctive flavour profiles which are the hallmark of Indian cooking.

Cardamom has an earthy, sweet flavor with notes of ginger and citrus. It is commonly used to flavour rice dishes like biryani and curries. Cumin has a earthy aroma and a rich, bitter flavour. It's often used in curries, dals, and meat dishes. Coriander adds a delicate nuttiness and sweet citrus aroma to dishes. It is used to season lentils and vegetables.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is often used in curries, and other dishes. It also has a golden hue. Fenugreek's aroma is rich and has earthy tones. It is often used as a seasoning for meat dishes like kebabs. Ginger is spicy and pungent, with hints citrus. It can be used to spice up soups, curries and chutneys. Asafoetida or hing has a pungent scent and strong taste that can replace onion and garlic for some recipes.

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

What is the most popular ingredient in Thai cooking?

In Thailand, two main ingredients make up the heart of all dishes: rice and curry. These two elements combine to create a memorable flavor.

In Thailand, we call this combination "Khao Pad Krai," which means 'the best dish.' This is because when these two basic foods are combined into a single dish, they become incredibly delicious and irresistible.

The same is true of your personal life. If you combine hard work with perseverance, you can achieve great success.

You can achieve success, just like Khao Pad Krai. Passion and purpose are the key ingredients. If you put them together, you'll produce something extraordinary.

Next time you feel like eating Thai food, remember that it takes more than just rice and curry to make a memorable meal. You'll be amazed at how much fun you can have experimenting with different ingredients!

What are the ten most popular spices?

Spices can be used in food and drink flavoring. Some of these are more common than others. There are hundreds upon hundreds of spices. Let's look at the ten most beloved spices and discover why they are so loved.

Because spices add flavour and aroma to food, they are essential for cooking. Essential vitamins and minerals are found in many spices, which can help maintain a healthy body.

Here's a list of the ten most popular spices.

1. Cinnamon – This spice is well-known for its ability to improve digestion and lower cholesterol. It can also help to prevent the flu.
2. Garlic – This spice can boost immunity and fight infection. It can also help lower blood pressure by aiding digestion.
3. Oregano is a spice that boosts energy and increases athletic performance. It helps to fight infection and improve memory.
4. Black Pepper - This spice has many antioxidants as well as anti-inflammatory qualities. It reduces stress and helps prevent heart disease.
5. Basil -Basil has vitamin K, iron, calcium, as well as iron. It helps to fight cancer cells and improves metabolism.
6. Salt & Vinegar - These two ingredients make a tasty combination. Both vinegar and salt are effective against viruses and bacteria.
7. Clove Oil - Clove oils are a natural treatment for sore and painful teeth. It is also great for muscle spasms, cramps, and other issues.
8. Ginger - Ginger has been proven to ease nausea and morning sickness during pregnancy. It helps remove congestion from your sinuses.
9. Curry Powder – Curries have existed since antiquity. They were originally made with coconut milk. However, we use other oils or ghee bases.
10. Turmeric – This spice is one the oldest medicinal herbs.

Use these ten favorite spices to enhance the flavour of your next meal. You may be amazed at the results!

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 a unique flavor profile and plays an essential role in creating delicious dishes.

Black pepper enhances the savoury flavors of curry powder, while cinnamon gives it sweetness. Coriander seeds give curry powder its distinctive yellow colour, while turmeric adds a spicy kick. Cayenne peppers bring the heat while cilantro adds freshness. The final touch is cinnamon which gives depth and complexity to any dish.

You can buy each of these spices in your local grocery shop, or you can order them online.

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 the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• 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)

External Links

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• PubMed. Acute Inflammation. Metabolism.


• PubMed: Aging and inflammation in the environment

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• HomePage

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• Validation of novel Lifestyle Inflammation Scores and Dietary Guidelines - PMC


• PubMed: Molecular mechanisms of curcumins suppressing tumorigenesis, angiogenesis and metastasis. Focus on NF-kB pathway – PubMed

How To

Do You Know How to Make Curry Paste?

Curry paste uses dried chillies, shallots, galangal root, lemongrass, kaffir lime leaf, garlic, shrimp paste, sugar, salt, and sometimes coconut milk. It's a common ingredient in Thai cuisine.

One of the most widely used condiments in Southeast Asia is curry paste. It adds a unique flavour to many dishes, such as curries, soups, stir-fries, salads, rice dishes, noodles, and desserts.

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.
• Peel and chop shallots (about two 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). The lemongrass stems should be roughly 1/2 inch thick.
• You can then crush the red chilli bell peppers into small pieces (about 4 tablespoons), and then you can remove the seeds (optional).
• Cut the kaffirlime leaves into small strips, approximately 5 inches in length. Remove the white part of the stem and set it aside.
• After that, wash and drain shrimp paste (about 6 ounces), then coarsely mash it.
• Measure out the sugar and salt.

Step2 - Grind Ingredients

• Blend all ingredients together until smooth.
• The texture should be comparable to peanut butter.
• Take note: If you are looking to reduce oil in your dish you can add water to the mix.

Step3 - Add Coconut Milk

• Mix the coconut milk into the mixture.
• Add coconut milk slowly so that the paste does not become too sticky.
• If you like it milder, reduce the number of chillies used and add more galangal root.
• You can make it more spicy by adding more chilies and less galangal root. The final result should taste good to you.

Step4 – Serve

• Serve with your favourite foods.
• Enjoy!

Resources:

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[TAG49] SPICES BOARD INDIA (Govt. of India) KURANGANI ROAD, BODINAYAKANUR - 625513

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