Chicken in Creamy Saffron Sauce | Ramadan special | by Yalla Foodies

By Jessica Rogers March 21, 2023 13 mins read 5001 Views

At Belovedsaffron.com, we are passionate about spices, herbs, recipes and organic eating and on a mission to bring you awareness about flavours from around the world. We provide access to a full range of spices, herbs and organic food from sustainable farming inspiring us to spread the joy of cooking through this website.

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For now, love yourself and enjoy this one ...

Frequently Asked Questions

What are the 7 Indian spices?

Indian spices refers to a variety of spices that are used in Indian cooking. They typically include cardamom, cumin, coriander, turmeric, fenugreek, ginger, and asafoetida (also known as hing). This spice blends natural ingredients to create flavour and aroma. 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 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 has a sweet citrus aroma and adds a subtle nuttiness to dishes. It is used often to season vegetables and lentils.

Turmeric's earthy flavour is enhanced by mustard, spices, pepper hints, and other spices. This spice is commonly used in curries and other dishes and 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 gives a great kick to 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 combine to create unique flavours that make Indian cuisine so distinctive.

What is the most recognizable ingredient in Thai food?

Thailand's main ingredients for all dishes are rice and curry. This is how you get an unforgettable 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.

This is true for all aspects of life. It is possible to achieve great success by combining the two key ingredients of hard work, perseverance, and determination.

As Khao Pad Krai did, passion and purpose can be combined to make you successful. When you combine these ingredients, you can create something remarkable.

You should remember that Thai food requires more than curry and rice to create memorable meals. Try out other ingredients and have fun!

What are some of the best Thai spices you can find?

The best Thai spices include lemongrass, galangal, coriander, turmeric, cinnamon, and ginger. You can also use clove, cardamom black peppercorn, clove, cardamom clove, cardamom, fennel seed, star anise, cloves and cayenne pepper as spices.

Rose petals, bay leaves and pandan leaves are all valuable spices.

What spices are used to make Thai cuisine?

Thai cuisine is well-known for its rich flavour profiles. These delicious flavours are made from unique and flavorful ingredients that make many delicious dishes.

Common ingredients used in Thai cooking include lemongrass, galangal, kaffir lime leaves, chillies, garlic, shrimp paste, coriander, cumin, turmeric, and more.

Each of these spices contributes to the distinctive flavour profile of Thai cuisine. In Thai cuisine, lemongrass is commonly used in soups and stews. Galangal provides a subtle peppery flavour to dishes. Kaffir lime leaves add a zesty, citrusy fragrance to dishes. Chillies give dishes a spicy kick. Shrimp paste enhances the umami flavor of dishes. Coriander gives off a light, yet fragrant aroma. Cumin adds to dishes a rich, smokey aroma. Turmeric gives dishes a vibrant, yellow hue.

These spices create complex flavour profiles that are unique to Thai cuisine. Chefs can create delicious and aromatic dishes by using a variety of spices. Stock up on these spices if you want to incorporate the Thai flavours into your cooking.

Statistics

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)
Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.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

Are you a master of making 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 used extensively in Thai cuisine.

Curry paste is one the most loved condiments in Southeast Asia. This unique flavor can be added to many dishes including curries, soups and stir-fries as well as rice dishes, noodles, desserts, and rice dishes.

It's very simple to make this 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 chop galangal root into small pieces (about 3 inches long) and set aside.
Next, remove and cut the cloves of garlic (about four cloves). Lemongrass stems about 1/2 inch thick should be removed and finely chopped.
Then, crush dried red chilli peppers (about four tablespoons) and remove the seeds (optional).
Next, trim the kaffir lime leaves into strips about 5 inches in length. 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.
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

Mix coconut milk with 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.
If you like it spicier, add more chillies and less galangal root. The final result should taste good to you.

Step4 -- Serve