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Frequently Asked Questions

What are the best Thai spices?

Galangal and coriander are some of the best Thai spices. Cayenne pepper and clove are also good spices.

Other valuable spices include bay leaves, curry, pandan, curry leaves. Kaffir lime leaves. Vanilla beans. Tamarind pods. Lemon grass. Basil.

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

Thai cuisine is an amalgamation of influences from across Asia. Its roots are found in India and China, as well as Southeast Asia.

Freshness is the most important ingredient in Thai food. There is much more flavour when ingredients are picked early and cooked quickly. This is why meat, fish, vegetables, fruits, herbs, nuts, seeds, and grains are often eaten raw and served hot.

Spices and sauces add complexity and fragrance 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. are commonly used.

Does Thai use ginger?

The answer is yes. In traditional Thai cuisine, ginger is used extensively. It is commonly added to stir-fries or soups. Ginger is also used in desserts such as lassis.

Ginger is an indigenous plant of China, Japan and Korea. Its roots date back more that 5,000 years. It is believed to have originated in Southeast Asia, where it was cultivated for medicinal purposes.

Ginger is known to stimulate digestion and relieve nausea. It may even help prevent migraines. Ginger also helps to relieve muscle spasms, reduce joint pain, and treat arthritis.

Ginger is often eaten fresh in Thailand. The ginger root is cut into thin strips, dried and stored in a sealed container for future use. In Asian markets, you can purchase ginger root in cans or in jars.

What are the main Flavours of Thai Cooking?

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

Thai food contains many flavors.

Thais appreciate sweetness. It makes Thai food taste better. Thai cuisine relies heavily on sweet ingredients, such as coconut milk (gula melaka), and palm sugar.

Thailand is also known for its sourness. Sour foods are often served alongside hot dishes. This helps to balance out the heat.

Thai food is not complete without spicy food. Thai cuisine is rich in spices like galangal, ginger root and chilli pepper.

Almond Flour and Almond Meal: What is the Difference?

An almond meal, which can be used as an almond flour substitute, is more versatile than other almond flours because it can be used for baking and cooking, as well as making nut free dishes.

Almond flour can also contain gluten which makes it more difficult to digest. It's important to avoid gluten-free diets if your condition is celiac.

Almond flour isn't considered "superfood", but it is high in healthy fats, fibres, protein, vitamin E, and sodium.

Almond meal has many nutritional benefits, including magnesium, copper and zinc as well as manganese and potassium.

Almond flour is made of almonds. Almond oil is made from polyunsaturated, monounsaturated, fatty oils. Both can lower LDL cholesterol and increase HDL cholesterol.

Almond flour is also rich in antioxidants such as flavonoids and phenolics. These compounds protect against free radical-induced oxidative harm.

A study published by the Journal of Agricultural Food Chemistry revealed that almond flour had an antioxidant activity equal to that of blueberries.

Almond flour is usually sold alongside almond milk, fortified with additional nutrients.

Statistics

• 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)
• India contributes to 75% of global spice production. (en.wikipedia.org)
• 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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• 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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• HomePage

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• PubMed - Acute Inflammation & Metabolism


• PubMed - Aging, inflammation, the environment

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin are proving to have health benefits.

How To

How to decide what spices to buy?

It is important to know how you can choose the right spices and herbs to cook. There are many choices. So where do you start?

When selecting spices, you need to be aware of three key factors: cost, shelf life, flavour, and cost. The flavour profiles of different types of food can vary depending on whether they are used to cook meat, fish or vegetables, as well as pasta, eggs and bread. Once you have decided on a category you will need to narrow your options based on the differences.

The shelf life of spices can also vary. Some spices can last forever while others go bad quickly. For example, cayenne pepper is good for years and oregano lasts only two months. The price is another factor. Spices can range anywhere from $1 per tablespoon to more than $100 per ounce. This means you need to balance quality and price.

You'll also want to determine whether you prefer organic or non-organic ingredients. Organic products are safer for the environment and contain less pesticides and chemicals than their conventional counterparts. They can be more expensive, so it's important to weigh the costs and the benefits.

Online shopping is the best option to find the right spices. Online retailers provide comprehensive information on every product, including pricing, reviews and ratings.

Once you've narrowed your list, you can order directly from the retailer. After you have received your items, keep them safe in an airtight container away from heat or light.

Resources:

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