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Our aim goes far beyond delving into recipes and teaching culinary techniques; we intend to promote sustainable eating as an essential part of preserving humans’ relationship with nature. As such, we invite anyone who shares this same conviction or has a secret family recipe they would like to share with the rest of us to visit us online or contact us at [email protected] for all collaborations and submissions. Let’s show appreciation for those that dedicate their lives using natural deliciousness to establish meaningful human bonds through cuisine!

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

Frequently Asked Questions

What are 7 Indian spices?

Indian spices are a group of spices used in Indian food. They typically include cardamom, cumin, coriander, turmeric, fenugreek, ginger, and asafoetida (also known as hing). These spices add flavour and aroma to dishes by blending and complementing natural ingredients such as meats and vegetables. Combining spices creates unique flavour profiles that make Indian food so special.

Cardamom has a sweet and pungent taste with hints of citrus and ginger. It's used in many dishes, including biryani and curries. Cumin has an earthy, rich aroma and a nutty flavor. It is often added to dals, curries, and meat dishes. Coriander is sweet and citrusy, adding a hint of nuttiness to dishes. It is often used in seasoning vegetables and lentils.

Turmeric's earthy flavour is enhanced by mustard, spices, pepper hints, and other spices. This spice is used in many dishes, including curries. It has a golden colour. Fenugreek's aroma is rich and has earthy tones. It is often used in seasoning meat dishes like kebabs, curries, and kebabs. Ginger is pungent and spicy with hints of citrus. It adds the perfect kick to dishes such as curries, chutneys, and soups. Asafoetida, or hing, has a pungent aroma and strong flavor. It can be substituted for onion and garlic in some recipes.

These spices are a unique combination that creates Indian cuisine.

What spices are used to make Thai cuisine?

Thai cuisine is known for its complex flavour combinations. These flavours come from unique and flavorful spices that create various delicious dishes.

Thai cuisine uses common ingredients such as galangal (lemongrass), kaffir lime leaves and chillies.

Each one of these spices adds to Thai cuisine’s unique flavour profile. The most common uses of lemongrass are in soups, curries, stews, and galangal; galangal is used to add a little peppery kick to dishes, kaffir lime leaves give dishes a citrusy scent, chillies are spicy; shrimp paste gives food an umami flavour; garlic provides a sharp, pungent flavor; cilantro adds a mild aroma to dishes, cumin lends a smoky taste, while turmeric gives dishes a vibrant yellow hue.

These spices create complex flavour profiles that are unique to Thai cuisine. By using a combination of spices, chefs can create dishes that are both flavorful and aromatic. These spices will help you bring Thailand's flavours to your kitchen.

What uses is Thai spice?

We've all heard the term "Thai spice" thrown around without knowing exactly what it means. It makes our mouths water when we try it.

It's more than just a spice. It's an ingredient that can add flavor and depth in dishes that otherwise would be bland.

Thousands of recipes call for Thai spices, but few of them include the real deal. Let's discuss how to incorporate these tasty flavors into your meals.

As far back as ancient times, Thais have been cooking with herbs and spices to add flavor to food and beverages. Thai derives its name from the Sanskrit phrase "to cook".

Many Thais love spicy foods, even today. This preference is often explained by the hot climate in Thailand that makes it difficult to stay warm while drinking hot drinks. Thais also consume more chili peppers per capita than Americans and Europeans.

Visit a local Asian grocery shop to find out more about Thai spices. You'll find many ingredients there, including fresh basil leaves, dried chilies and curry paste.

Whole peppercorns, whole cloves, cinnamon sticks and star anise may also be found.

Thai cuisine can use either dry or wet spices. Dry spices are usually ground, while wet ones are crushed or pounded finely.

Dry spices can be added to any dish. For example, ground red pepper is sprinkled onto chicken soup. A paste is made by combining wet spices and oil with butter or butter.

Wet spices can be used in sauces, dressings, and marinades. Some common wet spices include fish sauce, oyster sauce, soy sauce, sesame oil, curry paste, and hoisin sauce.

To make Thai food at your home, it is important to understand which spices are best with particular ingredients.

Red pepper flakes should be used if you're using beef. White pepper is better for seafood such as shrimp.

If you don't live near an Asian market, you can order online. You will find everything from dried chilies to exotic herbs and spices here.

Next time you're hungry, try one of these delicious Thai recipes!

What is the difference between cooking Whole and Ground Spices? Ground Spices?

There isn't any difference between cooking with whole spices and ground spices. All spices are ground after harvesting. This ensures that there are no differences in the quality of spices.

However, the price difference is substantial. Whole spices cost more because of the labour involved in processing them. However, the flavor is worth it.

You'll often find extra discounts for bulk purchases when you buy whole spices. A whole bag of cinnamon sticks might be eligible for a discount.

This is true for cloves, ginger and cardamom. You might be able to save money by buying these spices in bulk.

Whole spices can also last longer than the ground spices. Ground spices lose their potency very quickly due to oxidation.

The main reason we recommend whole spices over dried is that they can add lots of flavor to recipes.

You can make delicious curry using whole turmeric, instead of ground turmeric. For chicken dishes, whole coriander seeds can be ground to make a spice blend.

The process of grinding spices takes a lot of time. When you buy whole spices, it makes sense to buy a large quantity. So that you don’t run out of spices, it’s a smart move.

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)
• 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)
• 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

[TAG19]

• Validation and development of Novel Lifestyle Inflammation Scores. - PMC


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

[TAG22]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin Have Proven Health Benefits

[TAG25]

• PubMed. Acute Inflammation. Metabolism.


• PubMed: Aging, inflammation, and the environment

[TAG28]

• Cumin - Wikipedia


• Charlemagne - Wikipedia

How To

How to Make a Garlic Press

A garlic press can be one of the most important tools in a home cook's toolbox. You can quickly mince garlic or make a paste. You can also crush whole garlic cloves to make buttery spreads or garlic seasonings.

But if you don't own a garlic press yet, you might wonder where to start with one. We have some tips to help get you started.

First, you will need a large bowl. Place the bowl below the press and pour in the crushed garlic. Now, turn the pressure regulator to maximum.

Next, turn the handle clockwise until you hear a click. The top portion of the press should come off, revealing a flat surface. You can slide the blade across the bowl. Continue turning the handle counterclockwise to close the blades.

Finally, remove the pressed garlic and enjoy!

These are just a few of the many ways you can use this versatile tool.

• Use minced garlic in soups, sauces and salads as a seasoning or even as a garnish.
• Use the press for whole garlic cloves to make a buttery spread
• Before baking, crush whole cloves of garlic on pizza dough
• Blend roasted garlic into mashed potatoes or creamy polenta
• Use the press to make homemade pesto out of garlic
• Puree garlic and make a smooth dressing

Resources:

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