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Frequently Asked Questions

What's the Difference Between Cooking With Whole vs. Ground Spices?

There is no difference in cooking with whole spices and cooked with ground spices. All spices are ground after harvesting. There is no quality difference.

However, the price differences are significant. Because of the labor involved in making whole spices, they cost more. But the taste is worth it.

Buy whole spices and you'll often receive additional discounts. A whole bag of cinnamon sticks might be eligible for a discount.

The same is true for nutmeg cloves ginger, cardamom, and ginger. You may be able save money if you buy these spices in bulk.

Whole spices also last longer than ground 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.

Whole turmeric can be used to make delicious curry. 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.

Which are the best Thai spice?

Galangal, coriander and turmeric are the best Thai spices. Cayenne pepper and clove are also good spices.

Rose petals and bay leaves, pandan leafs, curry leaves, pandan leave, kaffir lemon leaves, vanilla beans. Tamarind pods, lemongrass, basil, mint are other useful spices.

Thai food can Paprika be used?

Yes. It's an ingredient in many dishes including Pad See Ew (Thai Fried Rice), and eggs cooked in coconut milk.

Paprika is found in Thai food and Mexican, Italian, Spanish, Indian, Chinese, French, Moroccan, Middle Eastern, Lebanese, Greek, Turkish, and Balkan cuisines.

Paprika is a product that dates back over 5,000-years to Ancient Greece. The Hungarian language means "pepper" and the word "paprika".

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 a native of China, Japan, Korea and other Asian countries. Its origins go back over 5,000 years. It is believed it originated in Southeast Asia. There, it was used for medicinal purposes.

Ginger has been known to improve digestion and reduce nausea. It may even help prevent migraines. Ginger aids in relieving muscle spasms and joint pains. It can also treat arthritis.

Ginger is most often fresh in Thailand. It is then cut into thin strips and dried. In Asian markets, you can purchase ginger root in cans or in jars.

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)
• 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 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

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• Development and Validation of Novel Dietary and Lifestyle Inflammation Scores - PMC


• Molecular mechanisms of curcumins suppressing effects on tumorigenesis, angiogenesis, and metastasis, focusing on NF-kB pathway - PubMed

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin have 10 proven health benefits

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• HomePage

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• Vanilla


• Full text

How To

How do you store your cooking spices?

How to store cooking spices in a way that maximizes their performance. First, it is important to understand the science behind how foodstuffs are stored.

Because spice's flavour is diminished by light exposure, it should be stored in airtight containers. This is due to oxygen combining with organic compounds, such as spices.

To prevent oxidation of spices, keep them in dark cupboards. These conditions can cause spices to quickly lose their flavor.

Keep spices in airtight containers away from direct sun to preserve their flavour.

You can add herbs and spices to water to make a flavoured drink. Mix two teaspoons of ground cinnamon and 1/2 cup warm water. Stir well. Serve immediately by adding a squeeze lemon juice.

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.

Remaining cooked vegetables, fruit and meats can be used in your favorite recipes to make snacks.

If you want to take advantage of the flavours of fresh herbs and spices, chop or tear them up and add them to foods while they're still hot. You can also freeze spices and herbs by placing them in muffin cups or ice trays and freezing them. Once frozen, transfer them to freezer bags and zip-top plastic bag.

Resources:

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