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Frequently Asked Questions
Can you spice up a drink?
I love how spices add flavor to food. But how can you make them live when they're used in drinks.
Spices add a wonderful depth to any beverage. Add a pinch of cinnamon or nutmeg to your favorite beverage, such as coffee, tea, or hot chocolate.
But most recipes call for ground spices, meaning you'll need fresh whole spices. This is sensible, but it can be expensive, time-consuming, and requires storage space.
Here's where the magic happens. With your creativity, you can turn your favorite spices into easy-to-use powdered products. These spices can be mixed into favorite beverages to create tasty spiced drinks.
There are two possible ways to create these powders. A second method is to grind whole spices into fine powder. One method involves using a mortar-and-pestle to grind spices into a finer consistency.
You'll find it easier to make powder than whole spices, regardless of the method. Plus, the powder keeps well so that you won't run out of stock.
You can even experiment with mixing different spices to create new flavours. To make minty water, you can combine spearmint and peppermint leaves. You can also make spicy ginger-ginger tea by combining ginger and cardamom seeds.
Once you've mastered making powdered spices, you can apply the same technique to herbs. Some popular herbs include basil, oregano, rosemary, thyme, and sage.
There are many options. Powdered spices are a great way to make your drinks more flavorful or to enhance dishes like soups and salads.
What spices are used in Thai cooking?
Thai cuisine is well-known for its rich flavour profiles. These unique flavours are created with flavorful spices, which result in delicious dishes.
Common ingredients for Thai cooking are galangal, lemongrass, kaffirlim leaves, chillies and garlic.
Each one of these spices adds to Thai cuisine’s unique flavour profile. Lemongrass is often used in soups, curries, and stews; galangal adds a slight peppery note to dishes; kaffir lime leaves impart a citrusy aroma; chillies provide a spicy kick; garlic adds a sharp and pungent flavour to dishes; shrimp paste adds an umami depth to food; coriander has a mild, yet fragrant aroma; cumin brings a smoky note to dishes; and turmeric gives food a vibrant yellow hue.
Combining these spices together creates complex flavour profiles, which are unique to Thai food. Chefs can create delicious and aromatic dishes by using a variety of spices. If you're looking to bring the flavours of Thailand into your kitchen, be sure to stock up on these spices!
Almond Flour or Almond Meal? What is the difference?
As an almond flour alternative, an almond meal is more versatile because it can be used for baking, cooking, and even making nut-free dishes.
Almond flour can also be gluten-containing, which can make it difficult to digest. Gluten-free foods should be avoided if you have celiac Disease or any other digestive condition.
While almond flour isn't considered a "superfood" per se, it contains healthy fats, fibre, protein, and vitamin E. It's also low in calories and sodium and contains no cholesterol.
The almond meal provides nutritional benefits such as magnesium, iron, zinc and manganese. It also contains vitamin A, B1 (thiamin), C, and folate.
Because it's made from almonds, almond flour contains monounsaturated fatty acids, while almond oil contains polyunsaturated fatty acids. Both types reduce LDL (bad) cholesterol and increase HDL ("good") cholesterol.
Almond flour is also rich in antioxidants such as flavonoids and phenolics. These compounds protect against free radical-induced oxidative harm.
In a study published in Journal of Agricultural Food Chemistry, almond flour was found to have an antioxidant activity comparable to blueberries, cranberries or pomegranates and red wine grapes juice.
Almond flour is usually sold alongside almond milk, fortified with additional nutrients.
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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- PubMed: Acute Inflammation, Metabolism and Metabolism
- PubMed: Aging, inflammation, and the environment
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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
Are You able to make curry paste?
Curry paste is made from dried chillies, shallots and galangal root. It also contains lemongrass, galangal root (lemongrass), lemongrass, kaffir Lim leaf, garlic, shrimp paste and sugar. It's used extensively in Thai cuisine.
Curry paste is a very popular condiment in Southeast Asia. Curry paste can add a distinct flavour to many dishes like curries.
It is very easy to make it at home. Follow the steps below to make it easy!
Step1 - Prepare Ingredients
- Before you start making this recipe, prepare all ingredients.
- Begin by peeling and cutting shallots into small pieces (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). Lemongrass stems about 1/2 inch thick should be removed and finely chopped.
- Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
- Cut the kaffirlime leaves into small strips, approximately 5 inches in length. Take out the white part and place it in a bowl.
- Next, drain and wash the shrimp paste (6 ounces), and then coarsely mashing it.
- Last, take out the salt and sugar.
Step2 - Grind Ingredients
- Blend all ingredients together until smooth.
- It should have a texture similar to peanut butter.
- Not to worry if the dish contains too much oil, you can use water to replace it.
Step3 - Add Coconut Milk
- Mix coconut milk with the mixture.
- Add coconut milk slowly so that the paste does not become too sticky.
- For a milder taste, use less chillies and more galangal roots.
- If you like it spicier, add more chillies and less galangal root. The end result should be delicious.
Step4 -- Serve
- Serve on top of your favourite foods.
- Enjoy!
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Did you miss our previous article...
https://belovedsaffron.com/spices/easy-homemade-sugaroilsalt-free-ketchup-marinara-and-salsa-with-kathy-hester