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Through our website, we want to bring people closer to delicious, creative meals that nourish both body and soul. We don’t intend to become famous chefs –we just love food!

We firmly believe in celebrating the beauty of different cultures through their cuisine. From home kitchens to 5-star restaurants, each meal has its own secret recipe for success.

The love for Saffron initially inspired us on this journey, but our mission is much larger than that. We strive to provide helpful resources and meaningful conversations about organic farming techniques, cooking tips and culinary customs from around the world.

If you’d like to join us in showcasing your special family recipes or other noteworthy ideas relating to food culture, please reach out at [email protected] –your contribution will be highly cherished!

For now, love yourself and enjoy this one ... 

Frequently Asked Questions

What's the difference of curry and curried

There is no difference between the spellings. Both words refer the same thing: Indian food that uses meats and vegetables along with different seasonings.

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

Curried dishes weren't always reserved for special occasions. Today, they can be enjoyed throughout India. You can choose from chicken, beef, lamb or fish as well as vegetables and rice.

Plain white rice is often served with curried dishes. You can also add raita (a yogurt sauce), or chutney (a sweet relish).

What is Thai cooking's most famous ingredient?

In Thailand, two main ingredients make up the heart of all dishes: rice and curry. These two essential elements come together to create an unforgettable 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.

The same is true of your personal life. You can achieve great success if you combine the right two ingredients - hard work and perseverance.

Like Khao Pad Krai, you can also succeed by combining the right ingredients: passion and purpose. Combining them will produce something special.

You should remember that Thai food requires more than curry and rice to create memorable meals. Experiment with other ingredients to see what fun it can be.

What are the uses of Thai spice?

We've all heard the term "Thai spice" thrown around without knowing exactly what it means. But when we discover our mouths water, we wonder why we haven't been eating more of it.

It isn't just any spice. It's an essential ingredient that adds flavor and depth to dishes that would otherwise be bland.

While there are thousands of Thai-inspired recipes out there, few of them contain the real thing. Let's talk about how to make sure you add these amazing flavors to your meals.

Thais have used herbs and spices since ancient times to enhance food and drink. Thai derives its name from the Sanskrit phrase "to cook".

Thais are still fond of spicy foods. This preference is often attributed to the hot weather in Thailand, which makes it difficult to keep warm without something hot to drink. Thais are also more likely to consume chili peppers as compared to Americans or Europeans.

You can learn the most about Thai spices by visiting a local Asian grocery. There will be a large selection of ingredients available including dried chilies (fresh basil leaves), curry paste, ground black pepper, and curry paste.

You may also come across whole peppercorns, cloves, cinnamon sticks, star anise, cardamom pods, ginger root, turmeric powder, cumin seeds, coriander seeds, fennel seeds, nutmeg, mace, mustard seed, saffron threads, garlic, onion, rice vinegar and tamarind juice.

Thai cuisine uses both dry and wet spices. Dry spices are generally ground, while wet spices can be crushed or pounded finely.

Dry spices are added directly to a dish. A good example is chicken soup with ground red pepper. Mixing wet spices with oil or butter can create a paste.

Wet spices can be used in sauces, dressings, and marinades. Common wet spices include oyster sauce, fish sauce and sesame oils, curry paste, hoisin sauce, and sesame seed oil.

You need to be able to match certain spices with Thai ingredients if you wish to make Thai food at home.

For example, if you are using beef, you should use red pepper flakes. Use white pepper instead if you have seafood such as shrimp.

Online ordering is also possible if you don’t have an Asian market. This market has everything you need, including dried chilies as well as exotic herbs and spices.

You might want to try these Thai recipes next time you feel hungry.

What mint is used for Thai food?

Lime-leaf mint (Mentha cervina) is the most commonly used type of mint in Thai cuisine.

It has a mild, lemony flavour that adds freshness and zing to dishes. To enhance Thai cuisine's flavour, other spices like galangal, coriander, lemongrass and garlic are often added.

Mint is a versatile herb that can be used in both sweet as well as savoury meals. Using the right spices, herbs, and aromatics is essential to achieving delicious authentic Thai flavours.

Next time you make Thai food, add some lime-leafmint for more flavor!

Happy cooking!

Can you add spice into a drink

I love how spices bring flavour to food. But how do you make spices liven up when they are added to drinks?

Spices are wonderful because they can add depth and flavor to any beverage. There's nothing better than adding cinnamon or nutmeg in your glass of wine or beer, whether it's coffee, tea, hot chocolate, or cocktails.

However, most recipes call for ground spice so you will need fresh whole spices. While this makes sense, it is costly, takes time and requires storage space.

Here's where the magic happens. You can transform your favourite spices into an easy-to-use powdered form with ingenuity. These spices can be mixed into favorite beverages to create tasty spiced drinks.

Two ways can you make powders. One method involves grinding whole spices into fine powder. Another uses a mortar and pestle to grind the spices into a finer consistency.

Whatever method you choose to use, you will find that powders are much easier than whole spices. Powder keeps well, so you will never run out.

You can even experiment with mixing different spices to create new flavours. To make minty water, you can combine spearmint and peppermint leaves. To make spicy ginger tea, you can also combine ginger and cardamom pods.

Once you are skilled in the production of powdered spices, it is possible to apply that technique to herbs. Basil, rosemary, thyme and sage are some of the most popular herbs.

The possibilities are limitless. Powdered spices can enhance the flavor and texture of beverages, such as soups or salads, as well as the taste of pasta.

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

There is no difference in cooking with whole spices and cooked with ground spices. After harvesting, all spices are ground. So there is no difference in quality.

But the price gap is significant. Whole spices can be more expensive due to the labor involved in their processing. But the flavour is well worth it.

If you purchase whole spices in bulk, you might get an additional discount. For example, you might receive a discount if you buy an entire bag of cinnamon sticks.

It is the same for cardamom and cloves as well as ginger, ginger, nutmeg, and ginger. These spices can be purchased in bulk to save money.

Ground spices last much longer than whole spices. Ground spices lose their potency very quickly due to oxidation.

We recommend buying whole spices because they add flavor to your recipes.

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

Also, grinding spices takes time. It makes sense to purchase large quantities of whole spices when you are buying them. That way, you won't run out of spices too fast.

What are the principal Flavours in Thai Cuisine?

Thai cuisine includes several distinct regional cuisines. These include Northern, Central, Southern, Eastern, Western, and Northeastern Thai food. Each region has its unique flavour profile.

The most common flavours in Thai food are sweet, salty, sour, spicy, bitter, pungent, and nutty.

Thais value sweetness as it makes the food more enjoyable. Thai cuisine is rich in sweet ingredients like coconut milk and palm sugar (gula melanka).

Thailand is also known for its sourness. Hot dishes are often served with sour foods. This helps to balance out the heat.

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

Statistics

• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.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)
• 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)

External Links

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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

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


• Molecular mechanisms that curcumins have on tumorigenesis, angigenesis and metastasis. This article is from PubMed.

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• Vanilla


• Herbs, Spices, and Biomarkers Based on Human Intervention Studies – A Systematic Review

How To

How do you decide which spices to purchase?

Knowing how to choose the best herbs and spices for your dishes is essential to being a good cook. There are hundreds of options, so where do you begin when deciding which ones to add to your pantry?

When selecting spices, you need to be aware of three key factors: cost, shelf life, flavour, and cost. There are many flavour profiles that can be used depending on how you cook meat, poultry, fish and vegetables as well as beans, grains, pastas, eggs, bread, cakes, and other foods. Once you've settled on a category, it's time to narrow down your choices.

There are many factors that affect shelf life. Some spices keep forever, while some others are prone to deterioration quickly. Cayenne pepper has a long shelf life, while oregano is only good for two months. The price is another factor. Spices are available in a range of prices, from $1 per tablespoon to more expensive than $100 per an ounce. This means that you will need to strike a balance between quality and value.

It's also important to determine if organic or nonorganic ingredients you prefer. Organic products are less chemically and pesticide-laden than other alternatives. They are better for your environment and health. They can be more expensive, so it's important to weigh the costs and the benefits.

Shopping online is the best way to ensure you pick the right spices for your kitchen. Online retailers provide comprehensive information on every product, including pricing, reviews and ratings.

After narrowing down your options, you can place an order directly with the retailer. Once you receive your items, store them safely in airtight containers away from heat and light.

Resources:

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