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Saffron is our love affair; a culinary crescendo that evokes a warmth of its own. But cooking is so much more than a single ingredient — it’s also about respect. It’s about respecting people from different cultures who dedicate their lives to creating something extraordinary with every dish they serve; family meals or five-star restaurants alike.
And that’s why we’re inviting everyone to join us – to share their recipes, explore new flavors and be part of something special. We know everyone has something delicious to offer!
For now, love yourself and enjoy this one ...
Frequently Asked Questions
What's the difference in cooking with whole vs. ground spices? Ground Spices?
There is no difference between cooking whole spices and with ground spices. All spices are ground after harvesting. There is no quality difference.
However, the price differences are significant. Whole spices are more expensive due to the labour required for processing them. But the flavour is well worth it.
Buy whole spices and you'll often receive additional discounts. A whole bag of cinnamon sticks might be eligible for a discount.
This is true for cloves, ginger and cardamom. These spices can be purchased in bulk to save money.
Whole spices can also last longer than the ground spices. Ground spices lose their potency rapidly due to oxygenation.
Whole spices are a great way to add personality and flavor to your recipe.
You can make a delicious curry by using whole turmeric in place of ground turmeric. To make a spice mixture for chicken dishes, you can grind whole coriander seed.
Grinding spices takes time. A large amount of whole spices is a good idea. So you don't run short of spices.
What is the difference between curry and curried?
There is no difference in spelling. Both words refer the same thing: Indian food that uses meats and vegetables along with different seasonings.
Curry is derived in Hindi from kari, which means to rub. This refers the way that the spice mix is applied onto the food. Curry is typically prepared until the food is golden brown.
Although curried dishes used to be reserved for special occasions, today they are enjoyed all over 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. Another common accompaniment is raita, a yogurt sauce, and chutney, a sweet relish.
What are the spices, condiments and seasonings Thailand uses in its dishes?
Thai cuisine is a blend of influences from Asia. Its roots lie in India, China, and Southeast Asia.
Freshness is the main ingredient in Thai cuisine. Fresh ingredients have more flavor when they are picked and prepared quickly. This is why meats, fish, vegetables and fruits are often eaten raw and 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 used frequently.
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)
- India contributes to 75% of global spice production. (en.wikipedia.org)
External Links
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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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- 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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How To
How do you store your cooking spices?
I will tell you how to store cooking spices for optimal performance. First, we must understand how food is stored.
Spices are stored in airtight containers away from the light because exposure to light diminishes their flavour. This is due oxygen reacting with organic compounds such that spices, causing oxidation.
To prevent oxidation, spices should be stored in dark cupboards. Spices will lose their flavour quickly if the conditions aren’t met.
It is the best way to preserve spices' flavours by keeping them out of direct sunlight.
To create a flavorful drink, you can add spices and herbs to water. For example, you could mix 2 tablespoons of ground cinnamon in 1/2 cup of warm milk and stir it well. Add a squeezed lemon juice and serve immediately.
Dried herbs can be added to soups stews, casseroles pasta dishes rice dishes salads and desserts. Simply sprinkle the spice mixture evenly over the dish and sit for 5-10 minutes before serving.
As snacks, leftover cooked vegetables and fruits can be added into your favourite recipes.
For the best flavor of fresh herbs, you can chop them up or tear them apart and then add them to your favorite foods. It is also possible to freeze herbs and spices in muffin cups or ice cube trays. Once frozen, transfer to freezer bags or zip-top plastic bags.
Resources:
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