Cooking Chicken Koobide Kabob with Saffron Rice in my water garden

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Frequently Asked Questions

Does Thai food have cumin in it?

Cumin is one of the most commonly used spices in Thai cuisine. Combining cumin with ginger, garlic, coriander and other spices can create a variety of flavours that are characteristic for many Thai dishes.

Stir-fries and soups, as well as salads, are some of the most popular uses for cumin. Cumin can be used in marinades, dressings, sauces, and other preparations. Although cumin is the main ingredient in Thai food, there are other spices that can be used.

Chilli peppers, garlic, ginger and fish sauce add unique spices and flavours to the mix. These spices can be combined in different ways to create authentic Thai dishes.

Overall, cumin is essential in Thai cooking and is often found in many traditional dishes. The flavours brought about by this spice provide a unique and complex taste that is integral to the experience of eating Thai food. Cumin adds its distinct spices to many popular dishes, making it an essential part of Thai cuisine.

By adding spices such as cumin to their dishes, chefs can create delicious and unique flavours that capture the essence of Thai cooking. The answer is yes, cumin is an essential component of many Thai traditional dishes.

How to Store Spices

Keep them away from heat and light.

You can store them for long periods in a dark cupboard. This will help preserve the spices and prevent oxidation.

Store your spices in a cool, dry area away from direct sunlight. The spice may lose flavour and aroma if placed near 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.

It is vital to always check the seal after opening, resealing and before storing.

Don't throw out any spice leftovers. Use them instead by adding them into other dishes. You can even freeze them to extend their shelf life.

What are the spices, condiments and seasonings Thailand uses in its dishes?

Thai cuisine is a blend of influences from Asia. Its roots are found in India and China, as well as Southeast Asia.

Freshness is the main ingredient in Thai cuisine. Fresh ingredients have more flavor when they are picked and prepared quickly. This is why meat, fish, vegetables, fruits, herbs, nuts, seeds, and grains are often eaten raw and served hot.

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. are commonly used.

What's the difference between cooking whole and with ground spices? Ground Spices?

There is no difference between cooking whole spices and with ground spices. All spices can be ground once they have been harvested. It doesn't make a difference in terms of quality.

But the price gap is significant. Whole spices are more expensive due to the labour required for processing them. But the taste is worth it.

Buy whole spices and you'll often receive additional discounts. You might get a discount if your entire bag is of cinnamon sticks.

The same applies to nutmeg and cloves, ginger or cardamom. You might be able to save money by buying these spices in bulk.

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

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

You can make delicious curry using whole turmeric, instead of ground turmeric. To make a spice mixture for chicken dishes, you can grind whole coriander seed.

Also, grinding spices takes time. When you buy whole spices, it makes sense to buy a large quantity. So you don't run short of spices.

Statistics

• 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)
• 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 a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)

External Links

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• Cumin – Wikipedia


• Charlemagne - Wikipedia

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin have 10 proven health benefits

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• HomePage

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• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

How To

How to store cooking spices?

I'll show you how to store spices properly for best results. First of all, we need to establish an understanding of the science behind the storage of foodstuffs.

Keep spices out of direct sunlight as light will reduce their flavor. This is due oxygen reacting with organic compounds such that spices, causing oxidation.

To prevent oxidation, spices should be stored in dark cupboards. Spices lose their flavor quickly if these conditions don't exist.

Keep spices in airtight containers away from direct sun to preserve their flavour.

For a flavoured beverage, add herbs and spices. Mix 2 teaspoons ground cinnamon with 1/2 cup of warm liquid and stir. Add a squeeze of lemon juice and serve immediately.

Dried herbs can be added to soups stews, casseroles pasta dishes rice dishes salads and desserts. Just sprinkle the spice mix evenly over the dish. Let it rest for 5-10 minutes before you serve.

As snacks, leftover cooked vegetables and fruits can be added into your favourite recipes.

Fresh herbs and spices can be enjoyed by being chopped or broken up. It is also possible to freeze herbs and spices in muffin cups or ice cube trays. Once frozen, transfer to freezer bags or zip-top plastic bags.

Resources:

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