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Frequently Asked Questions

What's the difference of curry and curried

There is no difference between the spellings. Both terms refer to the exact same thing: An Indian dish that combines meat and vegetables with different seasonings.

Curry comes from Hindi word kari that means "to rub". It refers how spice mixtures are applied to food. Curried foods should be cooked until they are golden brown.

Although curried dishes used to be reserved for special occasions, today they are enjoyed all over India. They include chicken, beef and lamb as well as fish, vegetables and rice.

Plain white rice is commonly served with curried meals. A raita (a yogurt-based sauce) or a chutney is another common accompaniment.

What are the best Thai spices?

Galangal (lemongrass), coriander, turmeric and cinnamon are the best Thai spice. The best spices are clove, cardamom. black peppercorn. fennel seeds. star anise.

Rose petals and bay leaves, pandan leafs, curry leaves, pandan leave, kaffir lemon leaves, vanilla beans. Tamarind pods, lemongrass, basil, mint are other useful spices.

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

There is no difference between cooking whole spices and with ground spices. All spices are ground after harvesting. The quality is the same.

However, the price difference is substantial. Whole spices are more expensive because of the labor required to process them. But the taste is worth it.

When you buy bulk spices, you may get additional discounts. An example: If you buy an entire bag full of cinnamon sticks, you might get a discount.

This is true for cloves, ginger and cardamom. If you purchase these spices in bulk, you may be able to save money.

Ground spices are also more durable than whole spices. Ground spices lose their potency rapidly due to oxygenation.

Whole spices are a great way to add personality and flavor to your recipe.

You can make delicious curry using whole turmeric, instead of ground turmeric. You can also use whole coriander to create a spice combination for chicken dishes.

It takes time to grind spices. A large amount of whole spices is a good idea. That way, you won't run out of spices too fast.

Does Thai use ginger?

The answer is yes. The traditional Thai cooking uses ginger heavily. Ginger is often used to make stir-fries and soups. It is also used in desserts, drinks, such a lassis.

Ginger is a native of China, Japan, Korea and other Asian countries. Its origins go back over 5,000 years. It is believed it originated in Southeast Asia. There, it was used for medicinal purposes.

Ginger has been shown to reduce nausea and stimulate digestion. It may even help prevent migraines. In addition, ginger aids in reducing muscle spasms, relieving joint pains, and treating arthritis.

Ginger is most commonly used fresh in Thailand. The ginger root is then cut into thin strips. Once dried, it can be stored for future use. Asian markets sell ginger root in cans and cans.

How to Store Spices

They should be kept out of direct sunlight and heat in an airtight container.

If you want to keep spices fresh for a long time, place them into a dark cupboard. This will preserve them and prevent any oxidation.

Your spices should be kept in cool and dry areas, away from direct sunlight. 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. Avoid storing spices in plastic containers.

After opening the seal, make sure to inspect it again. Humidity can cause spoilage.

Don't toss out any leftover spices. Instead, use them up by adding them to other dishes. They can be frozen to prolong their shelf-life.

What are the main spices, condiments, seasonings and herbs used in Thai cuisine?

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

The essential ingredient of Thai food is freshness. Fresh ingredients have more flavor when they are picked and prepared quickly. This is the reason meat, fish, fruits and vegetables are often eaten raw.

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 are the 7 Indian spices?

Indian spices are a group of spices used in Indian food. They usually include cardamom (also known by hing), cumin, turmeric, coriander,fenugreek, ginger, and asafoetida. The spices are used to enhance the flavour and aroma of foods by combining and complementing natural ingredients, such as meats or vegetables. These spices combine to create distinctive flavour profiles which are the hallmark of Indian cooking.

Cardamom has a sweet and pungent taste with hints of citrus and ginger. It is used to flavour curries, rice dishes such biryani, and other Asian cuisines. Cumin has an earthy, rich aroma and a nutty flavor. It is commonly added to curries and meat dishes, as well as dals. Coriander is sweet and citrusy, adding a hint of nuttiness to dishes. It is often used to season vegetables and lentils.

Turmeric has an earthy flavour with mustard, spices, and pepper hints. 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 often used to season meat dishes like kebabs and curries. Ginger is pungent and spicy with hints o citrus. It adds the perfect kick to dishes such as curries, chutneys, and soups. Asafoetida is a spice that has strong flavors and a pungent smell.

Together, these spices create unique flavors that make Indian cooking so distinct.

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)
• 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)

External Links

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• Cumin - Wikipedia


• Charlemagne - Wikipedia

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• HomePage

[TAG35]

• Development and Validation of Novel Dietary and Lifestyle Inflammation Scores - PMC


• Molecular mechanisms of curcumins suppressing tumourigenesis, metastasis and angiogenesis - PubMed

[TAG38]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin have 10 proven health benefits

How To

How to Cut Shiitake Mushrooms?

The shiitakes are doing well. They are fine. But how do they be cut? We tried everything. Even scissors. But they just keep slipping from our hands. What's going on here?

There's a trick to that. Use a rubber band to secure the stem of your mushroom. You won't slip or cut yourself.

It may sound too simple. It is. But it's also very powerful.

The rubber band makes your stem slippery and it feels very natural when you pick it it up. You can also hold the stem tight.

You can now try it. You'll be amazed how easy it is to cut mushrooms.

Resources:

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