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Frequently Asked Questions

What are the common condiments, spices and seasonings they use in their Thai dishes?

Thai cuisine is a mix of Asian influences. Its roots lie in India and China, along with Southeast Asia.

Freshness, the essential ingredient of Thai cuisine, is key. 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.

Spices and sauces give dishes depth and color. 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 used frequently.

Is Thai cooking made with garlic?

Thai cuisine makes use of garlic. Garlic is used in Thai cuisine as an ingredient in salads, soups and stir-fries.

Garlic is often fried in Thailand with ginger, shallots, and other spices. Additionally, garlic is often eaten with sticky Rice.

Chilli paste, salt and lime juice are the most popular ways to eat garlic. This mixture is known as Nam Phrik (namphrik). Nam phrik is often accompanied by grilled chicken or beef.

How do I make Thai food at home using Thai spices?

For authentic Thai cooking at home, you need to be familiar with five essential spices: cayenne, coriander, turmeric, cinnamon, and black pepper. Each ingredient has a unique flavor profile and plays an essential role in creating delicious dishes.

Cinnamon provides sweetness while black pepper enhances the flavours. Coriander seeds give curry powder its distinctive yellow colour, while turmeric adds a spicy kick. Cayenne peppers bring the heat while cilantro adds freshness. A final ingredient is cinnamon, which adds depth and complexity.

Each of these spices can be found at your local grocery, but you may prefer to buy them online.

How to Store Your Spices?

Keep them out of the sun and heat.

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. You can lose the aroma and flavor of your spice if it is near a heater or window.

Spices should be stored in an airtight tin or glass jar. If storing in plastic containers, make sure there is no moisture inside the container.

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

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 principal Flavours in Thai Cuisine?

Thai cuisine includes several distinct regional cuisines. There are five main types of Thai cuisine: Northern, Central, Southern and Eastern. Each region has its unique flavour profile.

Thai food has many common flavors, including sweet, salty.

Thais love sweetness because it makes their dishes more delicious. Thai cuisine is rich in sweet ingredients like coconut milk and palm sugar (gula melanka).

Thailand is also a popular place for sourness. Hot dishes can often be paired with sour foods. This helps to balance the heat.

Spicy food is another crucial ingredient in Thai food. Thai cuisine is rich in spices like galangal, ginger root and chilli pepper.

Does Thai use ginger?

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

Ginger is native to China, Japan, and Korea, and its origins date back more than 5,000 years. It is believed to have originated from Southeast Asia, where it was cultivated medicinally.

Ginger has been known to improve digestion and reduce nausea. It may even help prevent migraines. Ginger is also known to reduce muscle spasms and joint pains as well as treating arthritis.

Ginger is often eaten fresh in Thailand. It is then cut into thin strips and dried. From Asian markets, ginger root can be bought in cans and jars.

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

Galangal, galangal, coriander, turmeric, ginger, cinnamon and clove are the best Thai herbs. The best spices are clove, cardamom. black peppercorn. fennel seeds. star anise.

Rose petals, bay, pandan leaves (curry leaves), curry leaves; pandan leaves; kaffir lime leaf leaves; vanilla beans; tamarind pods; lemon grass, basil, and mine are some other valuable spices.

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 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.


• PubMed - Aging, inflammation, the environment

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• Vanilla


• Genes & Nutrition

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• HomePage

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• Is Pink Himalayan Salt Better Than Regular Salt?


• 10 Proven Health Benefits of Turmeric and Curcumin

How To

Do You Know How 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 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 easy to make your own at-home recipes! Follow our step-bystep guide below.

Step1 - Prepare Ingredients

• Before you start this recipe, make sure that all ingredients are prepared.
• First, peel and chop shallots (2 cups). Next, chop galangal root into small pieces (3 inches in length) and place aside.
• Next, remove and cut the cloves of garlic (about four cloves). The lemongrass stems should be roughly 1/2 inch thick.
• Then, crush dried red chilli peppers (about four tablespoons) and remove the seeds (optional).
• Next, slice the kaffir lime leaves in thin strips of about 5 inches. Set aside the white portion of the stem.
• Once the shrimp paste has been drained, rinse it and then coarsely crush it.
• Finally, measure the sugar and salt.

Step2 - Grind Ingredients

• Grind all ingredients together until smooth.
• The texture should be comparable to peanut butter.
• If you would like to reduce the amount oil in your dish, you could substitute water for some of it.

Step3 - Add Coconut Milk

• Mix the coconut milk into the mixture.
• To prevent the coconut milk from becoming too sticky, slowly add it.
• If you like it milder, reduce the number of chillies used and add more galangal root.
• For a more spicy taste, increase the amount of chillies and reduce the use of galangal root. The final result should taste good to you.

Step4 -- Serve

• Top your favorite foods with this topping.
• Enjoy!

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