Thursday, Nov 21, 2024

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Welcome to BelovedSaffron.com, where we celebrate all the wonderful flavours of spices and herbs worldwide! We are not just chefs but food enthusiasts. Our mission is to bring awareness to spices, herbs, organic foods, and sustainable farming. As passionate fans of saffron, this is our way of sharing its wonderful uses with the rest of you! But Beyond saffron recipes and dishes, we seek to cultivate a community of people dedicated to creating delicious meals in their home kitchens or five-star restaurants worldwide! If you have a fantastic family recipe that you would like to share with our readers and us or want to contribute content for our blog, please feel free to contact us at [email protected]. Everyone has the potential to create something unique with spice and herbs in their very own kitchen - show us what you can do!

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

Frequently Asked Questions

What is the difference between cooking with whole spices and using ground spices? Ground Spices?

There isn't any difference between cooking with whole spices and ground spices. After harvesting, spices are ground. There is no quality difference.

The price difference is however significant. Whole spices cost more because of the labour involved in processing them. But the flavour is worth it.

If you purchase whole spices in bulk, you might get an additional discount. If you buy a whole bag of cinnamon sticks, you may get a discount.

It is the same for cardamom and cloves as well as ginger, ginger, nutmeg, and ginger. You might be able to save money by buying these spices in bulk.

Ground spices don't last as long as whole spices. This is because ground spices lose their potency quickly due to oxidation.

However, the main reason we recommend whole spices is because they add character to recipes.

For instance, you can make a delicious curry with whole turmeric instead of ground turmeric. To make a spice mixture for chicken dishes, you can grind whole coriander seed.

It takes time to grind spices. If you're buying whole spices it makes sense for you to buy large quantities. So that you don’t run out of spices, it’s a smart move.


What is the use of garlic in Thai cooking?

Thai cuisine makes use of garlic. Garlic is used often in Thai cuisine, such as soups, stir fries, curries, sauces, and salads.

In Thailand, garlic can be chopped and fried along with ginger and shallots. Also, you can eat it with sticky white rice.

It is common to mince garlic and then mix it with chili paste, salt, fish sauce and lime juice. This is known as "Nam Phrik", or namphrik. Nam Phrik is often served alongside grilled chicken, beef, or pork.


What are the 7 Indian spices you use?

Indian spices is a collection Indian spices. These spices include cumin, cardamom and coriander as well as turmeric, fenugreek and ginger. This spice blends natural ingredients to create flavour and aroma. 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 often to flavor curries and rice dishes such as biryani. Cumin has a strong, earthy aroma as well as a rich and nuanced flavor. It is commonly added to curries and meat dishes, as well as dals. Coriander is sweet and citrusy, adding a hint of nuttiness to dishes. It is commonly used to season vegetables, lentils, and other foods.

Turmeric is a spice that has an earthy flavor. It can be mixed with mustard, spices and pepper hints. This spice is used in many dishes, including curries. It has a golden colour. Fenugreek possesses a rich, earthy scent, slightly bitter flavour, and earthy tone tones. It is often used in seasoning meat dishes like kebabs, curries, and kebabs. Ginger is pungent and spicy with hints o citrus. It adds a spicy kick to dishes like soups and chutneys. Asafoetida is a spice that has strong flavors and a pungent smell.

These spices are a unique combination that creates Indian cuisine.


What are the principal Flavours in Thai Cuisine?

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

Thai food can be described as sweet, salty or sour.

Thais consider sweetness essential because it makes dishes taste good. Thai cuisine includes sweet ingredients like palm sugar (gulamelaka) or coconut milk.

Sourness is also very popular in Thailand. Hot dishes are often paired with sour foods. This helps to balance the heat.

Thai food has a lot of spicy ingredients. Spices such as chilli pepper, galangal, ginger root, and garlic are used extensively in Thai recipes.


Does Thai use ginger?

The answer is yes. Traditional Thai cooking makes extensive use of ginger. It is often added to stir-fries and soups and is also commonly used in desserts and drinks such as lassis.

Ginger is a native of China, Japan, Korea and other Asian countries. Its origins go back over 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 is also known to reduce muscle spasms and joint pains as well as treating arthritis.

Ginger is most often fresh in Thailand. Ginger root is first cut into thin strips before drying and stored. In Asian markets, you can purchase ginger root in cans or in jars.


What are the 11 Indian spice blends?

The eleven spices of Indian cuisine are coriander seeds, cumin seeds, fennel seeds, mustard seeds, nigella seeds, black pepper, cloves, cinnamon sticks, dry red chili powder, turmeric, and cardamom.

These spices are found in nearly every dish. These spices are used in almost every dish, including curries, curries, chutneys (pickles), rice, bread and sweets.

The health benefits of spices can be found in their medicinal properties. One example is turmeric, which helps fight cancer cells. Bad breath is prevented by cloves. Black pepper reduces cholesterol. Cinnamon lowers blood pressure. And ginger aids digestion.

The spice rack is an excellent kitchen tool as it allows you to experiment and create new combinations of flavors. You can make your spice mix or buy ready-made blends that contain many of the essential spices.

Some people choose not to add spice to their food. They believe that spices only mask natural flavors and do nothing to improve them. However, it is possible to enhance the taste of your meals by adding a little salt or pepper.

Most chefs agree that spices form an integral part of good culinary art. Many dishes would lack flavor and be boring without them. Try a new recipe next time you feel adventurous.


What kind of mint are used in Thai cuisine?

The most common type of mint used in Thai cuisine is lime-leaf mint (Mentha Cervina).

It adds freshness to dishes with its mild, lemony flavor. To enhance Thai cuisine's flavour, other spices like galangal, coriander, lemongrass and garlic are often added.

Mint can be used as a sweet or savoury herb. Using the right spices, herbs, and aromatics is essential to achieving delicious authentic Thai flavours.

If you're making Thai dishes, be sure to include lime-leaf fresh mint!

Happy cooking!


Statistics

  • 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 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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How To

Do you know how to make curry paste?

Curry paste includes dried chillies (scallions, shallots), galangal root and lemongrass as well as kaffir lime leaves, garlic, shrimp pastes, sugar, salt and sometimes coconut milk. It's used extensively in Thai cuisine.

One of the most widely used condiments in Southeast Asia is curry paste. Curry paste can add a distinct flavour to many dishes like curries.

It's easy to make at-home! Follow our step-by–step guide below.

Step1 - Prepare Ingredients

  • Before you can start the recipe, it is important to have all the ingredients ready.
  • To begin, you will need to peel and chop shallots (about 2 cups). Then chop galangal root into small pieces (about 3 inches long) and set aside.
  • Next, you will need to peel and slice the garlic cloves (about 4 cloves). Lemongrass stems about 1/2 inch thick should be removed and finely chopped.
  • 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). Set aside the white portion of the stem.
  • Then drain the shrimp paste (6 ounces) and then coarsely mash it.
  • Finally, measure the sugar and salt.

Step2 - Grind Ingredients

  • Blend all ingredients together until smooth.
  • The texture should be very similar to peanut butter.
  • Take note: If you are looking to reduce oil in your dish you can add water to the mix.

Step3 - Add Coconut Milk

  • Add coconut milk to the mixture, and mix well.
  • Add coconut milk slowly so that the paste does not become too sticky.
  • If you prefer less spice, add less chillies to the recipe and more galangalroot.
  • For a more spicy taste, increase the amount of chillies and reduce the use of galangal root. The final result should taste good to you.

Step4 -- Serve

  • Serve with your favourite foods.
  • Enjoy!



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