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Frequently Asked Questions

What are 7 Indian spices?

Indian spices are a group of spices used in Indian food. They typically include cardamom, cumin, coriander, turmeric, fenugreek, ginger, and asafoetida (also known as hing). They enhance flavour and aroma of dishes by blending with natural ingredients like meats and vegetables. Combining spices creates unique flavour profiles that make Indian food so special.

Cardamom has an earthy, sweet flavor with notes of ginger and citrus. It is used to flavour curries, rice dishes such biryani, and other Asian cuisines. Cumin is a spice with an earthy smell and a rich, nuanced flavour. It is commonly added to curries and meat dishes, as well as dals. Coriander has a sweet citrus aroma and adds a subtle nuttiness to dishes. It is often used to season vegetables and lentils.

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 has an earthy aroma, a slight bitter flavor, and earthy tones. It is commonly used to season meat dishes, such as kebabs and curry. Ginger is pungent and spicy with hints of citrus. It can be used to spice up soups, curries and chutneys. Asafoetida (hing), has a strong flavor and pungent smell that can be used in place of onion and garlic in certain recipes.

These spices are a unique combination that creates Indian cuisine.

What's the Difference Between Cooking With Whole vs. Ground Spices?

There are no differences between cooking with whole spices or ground spices. All spices can be ground once they have been harvested. This ensures that there are no differences in the quality of spices.

The price difference is however significant. Whole spices can be more expensive due to the labor involved in their processing. However, the flavor is worth it.

Buy whole spices and you'll often receive additional discounts. For example, you might receive a discount if you buy an entire bag of cinnamon sticks.

It is the same for cardamom and cloves as well as ginger, ginger, nutmeg, and ginger. You may be able save money if you buy these spices in bulk.

Ground spices are also more durable than whole spices. Because ground spices lose potency quickly from oxidation, this is why whole spices last longer than ground spices.

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

A delicious curry can be made with whole turmeric as opposed to ground turmeric. To make a spice mixture for chicken dishes, you can grind whole coriander seed.

Additionally, spices need to be ground. 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 are the spices, condiments and seasonings Thailand uses in its dishes?

Thai cuisine is a combination of influences from all over Asia. Its roots lie in India and China, along with Southeast Asia.

Freshness is the key ingredient in Thai cuisine. You get more flavor if ingredients are picked in the early stages of cooking and then cooked quickly. This is why meat, fish and vegetables, as well fruits, vegetables, herbs, seeds, and nuts are often eaten raw, then heated.

The addition of spices and sauces can add depth and aroma 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.

What's the difference between curried and curry?

There is no difference in spelling. Both terms refer to the exact same thing: An Indian dish that combines meat and vegetables 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. Curry is typically prepared until the food is golden brown.

Curried dishes were once reserved for special occasions, but today, they're enjoyed frequently throughout India. You can choose from chicken, beef, lamb or fish as well as vegetables and rice.

Plain white rice is often served with curried dishes. The most common accompaniments are raita (a yogurt paste) and chutney.

What is Thai cooking's most famous ingredient?

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

The combination is called "Khao Pad Krai" in Thailand. This means that when two simple foods are combined, they can become irresistible and delicious.

The same goes for life. The right combination of perseverance and hard work can bring you great success.

Combining passion and purpose, as Khao Pad Krai has shown, can help you succeed. Combining them will produce something special.

If you find yourself craving Thai food, keep in mind that Thai food is more than rice and curry. Have fun with it!

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


• Charlemagne - Wikipedia

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• Vanilla


• Full Text

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• HomePage

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• PubMed. Acute Inflammation. Metabolism.


• PubMed - Aging. Inflammation. The Environment

How To

How to Make a Garlic Pressure?

A garlic press is an essential tool for any home cook. This allows you to quickly mince garlic and make smooth sauces, soups, and salad dressings. It is great for crushing whole garlic cloves in a buttery spread, or garlic salt.

It's possible to be confused if you don’t yet own a garlicpress. Here are some tips that will help you get started.

First, you will need a large bowl. Place the bowl under the pressure regulator and pour the crushed garlic inside. Now adjust the pressure regulator to the maximum.

Next, turn the handle counterclockwise until you hear a click. The top of the press should lift up and expose a flat surface. This will allow you slide the blade back-and-forth over the bowl. Continue turning the handle counterclockwise until the blades close.

Finally, take the pressed garlic out and enjoy!

Here are some more ways to use this versatile instrument:

• Make minced garlic soups, sauces for salads, dips and seasonings.
• To crush whole garlic cloves, use the press to create a buttery spread
• Put whole garlic cloves on top of pizza dough, before you bake
• Combine roasted garlic with mashed potatoes and creamy polenta
• Make pesto with garlic mashed in the press
• Puree garlic and make a smooth dressing

Resources:

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