I NEVER ate Apples until prepared like this! (Come with me I'll show you what to do!)

By Cherry Crawford May 4, 2023 16 mins read 29965 Views

At Belovedsaffron.com, we combine our passion for spices, herbs and organic eating with a mission to deliver knowledge and flavors from around the world. We offer access to a wide variety of sustainable spices and herbs for all types of cooking, from family homes to five-star restaurants.

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I NEVER ate Apples until prepared like this! (Come with me I'll show you what to do!)

Frequently Asked Questions

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 native to China, Japan, and Korea, and its origins date back more than 5,000 years. It is believed to have originated from Southeast Asia, where it was cultivated medicinally.

Ginger is known to stimulate digestion and relieve nausea. It may even help prevent migraines. Ginger can also be used to treat arthritis, muscle spasms, joint pains, or relieve them.

Ginger is most commonly used fresh in Thailand. It is then cut into thin strips and dried. You can buy ginger root in jars or cans from Asian markets.

What spices are commonly used in Thai cuisine?

Thai cuisine is well known for its diverse flavour profiles. These flavors are created from unique, flavorful spices which create delicious dishes.

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

Each spice contributes to Thai cuisine's distinctive flavour profile. It is used often in soups and curries; galangal lends a slightly peppery taste to dishes; chillies add a spicy kick; garlic gives dishes an umami depth; shrimp paste adds a subtle, but fragrant, aroma to dishes; coriander brings out a mild, yet pleasant aroma to dishes; cumin adds a smoky flavor to dishes; and turmeric gives food a vivid yellow color.

These spices work together to create unique flavour profiles for Thai cuisine. Mixing spices together can make dishes both tasty and aromatic. Stock up on these spices if you want to incorporate the Thai flavours into your cooking.

What are the 7 Indian spices that you can use?

Indian spices refers to a variety of spices that are used in Indian cooking. They typically include cardamom, cumin, coriander, turmeric, fenugreek, ginger, and asafoetida (also known as hing). The spices are used to enhance the flavour and aroma of foods by combining and complementing natural ingredients, such as meats or vegetables. The unique flavour profiles created by spices are what make Indian cooking special.

Cardamom has a sweet and pungent taste with hints of citrus and ginger. It is used to flavour curries, rice dishes such biryani, and other Asian cuisines. Cumin has a earthy aroma and a rich, bitter flavour. It's often used in curries, dals, and meat dishes. Coriander has a sweet citrus aroma and adds a subtle nuttiness to dishes. It is often used to season vegetables and lentils.

Turmeric's earthy flavour is enhanced by mustard, spices, pepper hints, and other spices. This spice is commonly used in curries and other dishes and has a golden hue. Fenugreek is a spice with a rich aroma and earthy tones. It also has a bitter taste. It is often used as a seasoning for meat dishes like kebabs. It is spicy and pungent with citrus hints. It can be used to spice up soups, curries and chutneys. Asafoetida, or hing, has a pungent aroma and strong flavor. It can be substituted for onion and garlic in some recipes.

These spices produce unique flavors, which make Indian cooking distinctive.

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. All spices are ground after harvesting. So there is no difference in quality.

However, this price differential is quite significant. Whole spices are more expensive because of the labor required to process them. However, the flavor is worth it.

Buy whole spices and you'll often receive additional discounts. An example: If you buy an entire bag full of cinnamon sticks, you might get a discount.

The same applies to nutmeg and cloves, ginger or cardamom. These spices can be purchased in bulk to save money.

Ground spices are also more durable than whole spices. Ground spices quickly lose their potency due to oxidation.

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

A delicious curry can be made with whole turmeric as opposed to ground turmeric. Or you can grind whole coriander seeds to create a spice blend for chicken dishes.

It takes time to grind spices. 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.

What is the importance and purpose of spices?

A spice is a seasoning used to enhance flavour in food. Spices can take many forms such as powders (liquids), oils, pastes and seeds. They are also known as condiments and flavours.

Spicing up dishes is a great way to add variety to meals. You can spice up dishes with many different spices for more flavor and excitement.

Perhaps a little hot pepper sauce will enhance the flavor of your soup. Perhaps you can add some cayenne peppers to your cup of rice.

Fresh ingredients are the best option to spice up your recipes. When you are buying dried herbs, make sure they are organic. Fresh herbs are more durable than dried herbs.

Certain spices are essential in cooking. However, you may prefer to avoid some. Cinnamon sticks have high levels of coumarin. They should not be consumed if you have had liver disease in the past. Ginger also contains high amounts of coumarin. However, it is much more concentrated. It is safe for people without a history or liver disease.

What are the 11 spices of Indian cooking?

Indian cuisine is made up of eleven spices: coriander seeds; cumin seeds; fennel and mustard seeds; nigella and black pepper; cloves, cinnamon sticks; dry red chili powder; turmeric and cardamom.

These ingredients are used in almost every dish. These spices give a distinctive taste to dishes such as dal (lentils), curries, chutneys, pickles, rice, bread, and sweets.

Health benefits can also be attained from spices. For example, turmeric helps fight cancer cells. Cloves help protect against bad breath. Black pepper lowers cholesterol. Cinnamon lowers blood pressure. And ginger aids digestion.

A spice rack is a fantastic kitchen tool that allows you experiment with different combinations. You can either make your own spice blends or purchase ready-made spices.

Some people choose not to add spice to their food. They believe spices mask natural flavors and do not improve them. A pinch of salt or pepper will not harm your dishes.

Most chefs agree spices are essential to culinary art. Many dishes would lack flavor and be boring without them. So next time you're feeling adventurous, why not try a new recipe and see what happens?

How to Store Spices

They should be kept out of direct sunlight and heat in an airtight container.

For longer storage, store spices in a dark cabinet. This will ensure that they stay fresh and prevent any possible oxidation.

Keep spices away from direct sunlight in a dry, cool place. It is possible for the spice to lose its flavor and aroma if it's placed in close proximity to a window or heater.

Spices should be stored in an airtight tin or glass jar. Make sure that there is no moisture in any plastic containers you store spices in.

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

If you have leftover spices, don't throw them away. Don't throw them away, instead use them in new recipes. For an extended shelf life, you can freeze the vegetables.

Statistics

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

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How To

Do You Know How to Make Curry Paste?

Curry paste contains dried chillies and shallots, galangal roots, lemongrass (kaffir lime leaf), garlic, shrimp paste, sugar and salt. It's a common ingredient in Thai cuisine.

Curry paste is one of the most popular condiments in Southeast Asia. It adds a unique flavour to many dishes, such as curries, soups, stir-fries, salads, rice dishes, noodles, and desserts.

It's very simple to make this at home. Follow our step-bystep guide below.

Step1 - Prepare Ingredients

Before you can start the recipe, it is important to have all the ingredients ready.
Peel and chop shallots (about two cups). Then, cut the galangal roots into small pieces (approximately 3 inches in length), and then set aside.
Next, you will need to peel and slice the garlic cloves (about 4 cloves). Finely chop the lemongrass stems to about 1/2 inch in thickness.
You can then crush the red chilli bell peppers into small pieces (about 4 tablespoons), and then you can remove the seeds (optional).
Next, cut kaffir lime leaves into thin strips (about 5 inches long). Take out the white part and place it in a bowl.
Then drain the shrimp paste (6 ounces) and then coarsely mash it.
Final, weigh out salt and sugar.

Step2 - Grind Ingredients

Combine all ingredients and blend until smooth.
It should have a texture 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

Mix in coconut milk and stir well.
Slowly add coconut water to prevent the paste from getting too sticky.
You can reduce the amount of chillies and increase the quantity of galangal root if you prefer it less spicy.
For a more spicy taste, increase the amount of chillies and reduce the use of galangal root. The final result should taste delicious to you.

Step4 – Serve