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Frequently Asked Questions

Can you add spice into a drink

I love the way spices add flavour to food. But how can you make them live when they're used in drinks.

Spices are great because they bring out the best in any beverage. From coffee to tea, hot chocolate to cocktails, there's nothing more satisfying than adding a dash of cinnamon or nutmeg to a glass of wine or beer.

Most recipes call for ground spices. This means that you'll need fresh whole spice. While this makes sense, it is costly, takes time and requires storage space.

That's where the magic happens. With a little creativity, you can make your favorite spices easy to use in powdered form. You can then mix the spices into your favorite beverages to make delicious spiced drinks.

These powders can be made in two ways. One way is to grind whole spices into fine powder. Another method is to use a mortar & pestle to grind the spices until they are finely ground.

No matter which method you use, the powder will be much easier to measure and store than whole spices. Plus, the powder keeps well so that you won't run out of stock.

You can experiment with mixing spices to create different flavours. For example, you could combine peppermint and spearmint leaves to make minty water. For spicy ginger tea, use ginger and cardamom capsules.

Once you've learned how to make powdered spices from scratch, you can apply the same process to herbs. Some of the most common herbs are basil, rosemary, thyme, oregano and sage.

There are many options. Powdered spices can enhance the flavor and texture of beverages, such as soups or salads, as well as the taste of pasta.

What is the most recognizable ingredient in Thai food?

Thailand has two main ingredients that make up the heart and soul of all dishes: rice, curry, and steamed vegetables. These two ingredients combine to produce a unique flavor.

Thais call this combination "Khao pad Krai," which translates to "the best dish." This is because the two basic foods can be combined to create something truly delicious and irresistible.

It's the same for your life. The right combination of perseverance and hard work can bring you great success.

As Khao Pad Krai did, passion and purpose can be combined to make you successful. Combine them and you will create something truly extraordinary.

When you are craving Thai food, don't forget to add rice and curry! Try experimenting with other ingredients and see how much fun it can be!

Does Thai use ginger?

The answer is yes. In traditional Thai cuisine, ginger is used extensively. Ginger is used extensively in Thai traditional cooking. It's often added to soups and stir-fries, and it's also common in desserts and drinks like lassis.

Ginger is a native to China and Japan. The origins of ginger go back over 5,000 year. It is believed to have originated in Southeast Asia, where it was cultivated for medicinal purposes.

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

In Thailand, ginger is most often used fresh. The ginger root is then cut into thin strips. Once dried, it can be stored for future use. Ginger root can be purchased in cans or jars at Asian markets.

How to Store Spices

Keep them in an airtight, dry container away from heat or light.

For longer storage, store spices in a dark cabinet. This will help keep them fresh and prevent any deterioration due to 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 can be best kept in an airtight container or tin. Avoid storing spices in plastic containers.

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

You don't have to throw out leftover spices. Use them instead by adding them into other dishes. You can even freeze them to extend their shelf life.

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)
• 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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• Vanilla


• Full Text

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


• PubMed: Molecular mechanisms curcumins suppressing cancer angiogenesis, tumorigenesis, and metastasis. We focus on the NF-kB pathway.

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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

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• HomePage

How To

Do You Know How to Make Curry Paste?

Curry paste uses dried chillies, shallots, galangal root, lemongrass, kaffir lime leaf, garlic, shrimp paste, sugar, salt, and sometimes coconut milk. It is widely used in Thai cuisine.

One of the most widely used condiments in Southeast Asia is curry paste. Curry paste can add a distinct flavour to many dishes like curries.

It's not difficult to make at home! Just follow our step-by-step guide below:

Step1 - Prepare Ingredients

• Before starting the recipe, you will need to prepare all ingredients.
• Begin by peeling and cutting shallots into small pieces (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.
• Crush the red chilli peppers with about four tablespoons of water and remove the seeds.
• Next, cut the kaffir-lime leaves into thin strips (5 inches). Take out the white part and place it in a bowl.
• After that, wash and drain shrimp paste (about 6 ounces), then coarsely mash it.
• Finally, measure out sugar and salt.

Step2 - Grind Ingredients

• Blend all ingredients until smooth
• The texture should look similar 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

• Add coconut milk to the mixture and mix well.
• Slowly add coconut milk to ensure that the paste doesn't become too sticky.
• If you like it milder, reduce the number of chillies used and add more galangal root.
• You can make it more spicy by adding more chilies and less galangal root. The final result should taste delicious to you.

Step4: Serve

• Serve with your favourite foods.
• Enjoy!

Resources:

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