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By Rose Swartz March 24, 2023 15 mins read 570779 Views

Discover the wonders of global cuisine at Belovedsaffron.com! Our mission is to bring you spices, herbs and organic food from all over the world, introducing you to flavors you may never have experienced before. We’re passionate about sustainable farming, sourcing spices, herbs and other ingredients from ethical producers who share our commitment to best practices. Plus, we offer our own recipes for the home cook looking for something new and delicious to try.

If you have a secret recipe or an article perfect for sharing on our blog section, don't hesitate to let us know at [email protected] -- everyone has something extraordinary to offer and we can't wait to hear yours! Join us as we explore delicious flavors around the globe!

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Frequently Asked Questions

What's the difference in cooking with whole vs. ground spices? Ground Spices?

There are no differences between cooking with whole spices or ground spices. After harvesting, all spices are ground. The quality is the same.

But the price gap is significant. Whole spices can be more expensive due to the labor involved in their processing. But the flavour is worth it.

Bulk purchases of whole spices can often get you additional discounts. A whole bag of cinnamon sticks might be eligible for a discount.

It is the same for cardamom and cloves as well as ginger, ginger, nutmeg, and ginger. You might be able to save money by buying these spices in bulk.

Whole spices also last longer than ground spices. Ground spices quickly lose their potency due to oxidation.

The main reason we recommend whole spices over dried is that they can add lots of flavor to recipes.

A delicious curry can be made with whole turmeric as opposed to ground turmeric. You can also grind whole coriander leaves to make a spice mix for chicken dishes.

Also, grinding spices takes time. It is sensible to purchase large quantities when buying whole spices. This will ensure that you don't run out of spices quickly.

What mint is used for Thai food?

Thai cuisine has the most widespread use of lime-leaf mint (Mentha certvina).

It is mild and lemony in flavour, which adds freshness as well as zing to dishes. Other spices such as lemongrass, galangal, garlic and coriander are also frequently added to enhance the flavour of Thai dishes.

Mint is versatile and can be used both in sweet and savoury recipes. To achieve authentic Thai flavours, it is important to use the right spices, herbs and aromatics.

Make a Thai dish next time and add some lime-leaf mint to give it extra flavor.

Happy cooking!

What are the 7 Indian spices?

Indian spices are a collection of spices used in Indian cuisine. They include coriander and turmeric as well as cardamom, cumin and coriander. 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 is sweet and pungent with hints ginger and citrus. It is used often to flavor curries and rice dishes such as 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 commonly used in curries and other dishes and has a golden hue. Fenugreek possesses a rich, earthy scent, slightly bitter flavour, and earthy tone tones. It is often used as a seasoning for meat dishes like kebabs. Ginger is pungent and spicy with hints of citrus. It adds the perfect kick to dishes such as curries, chutneys, and soups. Asafoetida (hing) has a pungent smell and strong flavor that substitutes onion and garlic in some recipes.

These spices are a unique combination that creates Indian cuisine.

What does Thai spice serve?

It's a term we all have heard, even though we don't know what it actually means. But when we discover our mouths water, we wonder why we haven't been eating more of it.

It's more than just a spice. It's an essential ingredient, which adds depth and flavor to dishes otherwise bland.

Although there are many recipes that call for Thai spices in large numbers, very few recipes actually use the true thing. Let's talk about how to make sure you add these amazing flavors to your meals.

Thais have been using spices and herbs to flavor food and drinks since ancient times. Thai, which means "to make", comes from the Sanskrit word.

Today, Thais still love spicy food. This preference is often attributed to the hot weather in Thailand, which makes it difficult to keep warm without something hot to drink. Thais consume more chili peppers than Americans and Europeans.

Visit a local Asian grocery shop to find out more about Thai spices. There you will find a variety of ingredients such as dried chilies fresh basil leaves curry paste and ground black pepper.

You may also come across whole peppercorns, cloves, cinnamon sticks, star anise, cardamom pods, ginger root, turmeric powder, cumin seeds, coriander seeds, fennel seeds, nutmeg, mace, mustard seed, saffron threads, garlic, onion, rice vinegar and tamarind juice.

There are two types of spices in Thai cuisine: dry and wet. The dry spices are usually ground while the wet spices are crushed or pounded finely.

Dry spices are often added to a dish directly. Ground red pepper can be sprinkled on chicken soup, for example. In order to make a paste out of wet spices, oil or butter is often used.

Wet spices can be used in sauces, dressings, and marinades. Some common wet spices include fish sauce, oyster sauce, soy sauce, sesame oil, curry paste, and hoisin sauce.

Thai recipes can be prepared at home by knowing which spices pair well with what ingredients.

Red pepper flakes can be used to season beef. Use white pepper if you are using seafood like shrimp.

Finally, you can always order online if you don't have access to a good quality Asian market. This market has everything you need, including dried chilies as well as exotic herbs and spices.

You might want to try these Thai recipes next time you feel hungry.

How to Store Spices

Keep them in an airtight container away from light and heat.

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 your spices out of direct sunlight and in a cool dry place. You can lose the aroma and flavor of your spice if it is near a heater or window.

Spices work best in an airtight jar or tin. If storing in plastic containers, make sure there is no moisture inside the container.

Check the seal every time you open and reseal it. Heat can cause moisture to spoil your product.

Don't toss out any leftover spices. Use them instead by adding them into other dishes. They can be frozen to prolong their shelf-life.

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)
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)

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How To

Do You Know How To Make Curry Paste?

Curry paste includes dried chillies (scallions, shallots), galangal root and lemongrass as well as kaffir lime leaves, garlic, shrimp pastes, sugar, salt and sometimes coconut milk. It is widely used in Thai cuisine.

Curry paste is one the most loved condiments in Southeast Asia. It gives many dishes a unique taste, including curries, soups stir-fries, stir-fries and salads.

It is very easy to make it at home. Follow our step-bystep guide below.

Step1 - Prepare Ingredients

Before you start making this recipe, prepare all ingredients.
Start by peeling and chopping shallots (about 2 cups). Then, cut the galangal roots into small pieces (approximately 3 inches in length), and then set aside.
Next, remove and cut the cloves of garlic (about four cloves). Next, peel and mince the lemongrass stems (about 1/2-inch thick).
Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
Next, trim the kaffir lime leaves into strips about 5 inches in length. Take out the white part and place it in a bowl.
Then drain the shrimp paste (6 ounces) and then coarsely mash it.
Final, weigh out salt and sugar.

Step2 - Grind Ingredients

Combine all ingredients and blend until smooth.
The texture should be comparable to peanut butter.
Note: if you want to reduce the amount of oil in the dish, you can substitute some water for some of the oil.

Step3 - Add Coconut Milk

Add coconut milk to the mixture and mix well.
To prevent the coconut milk from becoming too sticky, slowly add it.
For a milder taste, use less chillies and more galangal roots.
You may prefer it hotter, so add more chilies or less galangalroot. The final result should taste good to you.

Step4 - Serve