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Frequently Asked Questions

What's the difference between cooking whole and with ground spices? Ground Spices?

There are no significant differences in the cooking of whole and ground spices. All spices are ground after harvesting. So there is no difference in quality.

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

This is true for cloves, ginger and cardamom. If you purchase these spices in bulk, you may be able to save money.

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

But the main reason why we recommend purchasing whole spices is that they add a lot of character to recipes.

For instance, you can make a delicious curry with whole turmeric instead of ground turmeric. You can also grind whole coriander leaves to make a spice mix for chicken dishes.

Also, grinding spices takes time. When you buy whole spices, it makes sense to buy a large quantity. This will ensure that you don't run out of spices quickly.

What is the most recognizable ingredient in Thai food?

Two main ingredients are the heart of Thai cuisine: curry and rice. These two ingredients combine to produce a unique flavor.

This combination is known in Thailand as "Khao Pa Krai," meaning "the best dish." It happens when these two basic foods are combined and make a delicious, irresistible dish.

The same is true of your personal life. The right combination of perseverance and hard work can bring you great success.

The right ingredients can make you successful, like Khao Pad Krai: passion and purpose. When you combine these ingredients, you can create something remarkable.

Next time you feel like eating Thai food, remember that it takes more than just rice and curry to make a memorable meal. Try out other ingredients and have fun!

What is the Thai use for mint?

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

It has a mild, citrusy flavour that gives dishes a freshness and zing. Thai dishes often include other spices such as galangal (lemongrass), garlic, and coriander.

Mint is a versatile herb that can be used in both sweet as well as savoury meals. You can create authentic Thai flavours by choosing the right herbs, spices, and aromatics.

Make a Thai dish next time and add some lime-leaf mint to give it extra flavor.

Enjoy your 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 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)
• 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

[TAG21]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin have 10 proven health benefits

[TAG24]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG27]

• PubMed - Acute Inflammation & Metabolism


• PubMed - Aging, inflammation, the environment

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• HomePage

How To

How to Cut Shiitake Mushrooms

The shiitakes seem to be doing well. There is nothing wrong with them. How do we cut them? We have tried every method, including using scissors. But they keep slipping out of our hands. Is there something wrong?

The trick is simple. Put a rubber band around your mushroom stem and twist it tight. By doing this, you won’t slip and get cut.

It may sound too simple. Well, it is. However, it is also very efficient.

The rubber band makes it slippery so that it feels natural when you pick up the stem. The stem can be held securely.

Now, go ahead and try it. You'll be amazed at how much easier it is to cut mushrooms now.

Resources:

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