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At Belovedsaffron.com, we believe that the key to good food and healthy eating is the proper use of spices, herbs, and other fresh ingredients. We strive to bring awareness of sustainable, organic farming and a wide range of flavors worldwide to our readers.

Our mission also includes recognizing the many wonderful chefs and home cooks who dedicate themselves to creating delicious meals for their families or acclaimed restaurants worldwide.

We treasure any contributions you would like to make to our blog, or if you have a family recipe you'd like to share with our community, please reach out at [email protected]. You are amazing, and so should your tasty cooking!

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

Frequently Asked Questions

What is the difference between cooking Whole and Ground Spices? Ground Spices?

There are no significant differences in the cooking of whole and ground spices. All spices are ground after harvesting. This ensures that there are no differences in the quality of spices.

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

When you buy bulk spices, you may get 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. If you purchase these spices in bulk, you may be able to save money.

Ground spices last much longer than whole spices. Because ground spices lose potency quickly from oxidation, this is why whole spices last longer than ground spices.

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

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

The process of grinding spices takes a lot of time. It is sensible to purchase large quantities when buying whole spices. So you don't run short of spices.

What Spices or Herbs Are Best for Potatoes

A potato can be a side dish for any type of meat. There are many ways to cook potatoes, other than just mashed.

These versatile vegetables are great additions to many meals, including casseroles, soups and pasta dishes. Many spices and herbs are good with potatoes, did you know?

These delicious recipes will spice up your next potato recipe.

What uses is Thai spice?

We all have heard the term Thai spices, but we don't understand what it really means. But when we discover our mouths water, we wonder why we haven't been eating more of it.

It isn't just any spice. It's an essential ingredient that adds flavor and depth to dishes that would otherwise be bland.

Although there are many recipes that call for Thai spices in large numbers, very few recipes actually use the true thing. So let's help you figure out how to ensure you're adding these delicious flavors to your meals.

Thais have been cooking with herbs, spices and other flavors since ancient times. Thai is the Sanskrit word that means "to cook".

Many Thais love spicy foods, even today. This preference can often be attributed to Thailand's hot weather, which makes it hard to stay warm without hot beverages. Thais are also more likely to consume chili peppers as compared to Americans or Europeans.

It is a great way to learn more about Thai spices. There you will find a variety of ingredients such as dried chilies fresh basil leaves curry paste and ground black pepper.

You might also find whole peppercorns and cloves as well as cinnamon sticks, star anise pods (star anise), cardamom pods ginger root, cumin seeds coriander seeds seeds, fennel seed, nutmeg mace, mustard seeds, saffron threads garlic, onion, rice vinegar, and tamarind juice.

Thai cuisine has two kinds of spices: wet and dry. Wet spices are ground finely, while dry spices are typically ground.

Dry spices can be added to any dish. You can sprinkle ground red pepper on your chicken soup. To make a paste, wet spices are often mixed with butter or oil.

Wet spices are often used in sauces, marinades, and dressings. Fish sauce, oyster sauces, sesame and sesame olive oils, curry paste and hoisin are some of the most common wet spice options.

You need to be able to match certain spices with Thai ingredients if you wish to make Thai food at home.

For example, red pepper flakes is recommended for beef. White pepper is better for seafood such as shrimp.

Finally, you can always order online if you don't have access to a good quality Asian market. You can find everything here, from dried chilies to exotic spices and herbs.

You might want to try these Thai recipes next time you feel hungry.

What are the 11 Indian spices used in Indian cooking

Indian cuisine includes eleven spices, including cumin, coriander, cumin, mustard, fennel, and nigella seed, as well as black pepper, cloves and cinnamon sticks, dry red chill powder, turmeric, cardamom, and black pepper.

These spices are found in nearly every dish. These spices add a unique flavor to dishes like curries, chutneys and pickles, rice, bread, and desserts.

Also, spices have many health benefits. For example, turmeric helps fight cancer cells. Bad breath is protected by cloves. Black pepper decreases 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 mix your own spices or purchase ready-made spice mixes that include many essential spices.

Some people do not like to add spices 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 are an essential part of cooking art. Many dishes would lack flavor and be boring without them. Try a new recipe next time you feel adventurous.

What are 7 Indian spices?

Indian spices are a group of spices used in Indian food. They typically include cardamom, cumin, coriander, turmeric, fenugreek, ginger, and asafoetida (also known as hing). These spices add flavour and aroma to dishes by blending and complementing natural ingredients such as meats and vegetables. Spices create unique flavour profiles, which make Indian cuisine so distinctive.

Cardamom has a pungent, sweet taste with hints o citrus and ginger. It is often used to flavour curries and rice dishes like biryani. Cumin has an earthy aroma and a rich, nutty flavour. It is often added in to curries, dals, or meat dishes. Coriander adds a delicate nuttiness and sweet citrus aroma 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 often used in curries, and other dishes. It also has a golden hue. Fenugreek is a spice with a rich aroma and earthy tones. It also has a bitter taste. Fenugreek is used to season meat dishes such as kebabs or curries. Ginger is pungent and spicy with hints of citrus. It adds a spicy kick to dishes like soups and chutneys. Asafoetida or hing has a pungent scent and strong taste that can replace onion and garlic for some recipes.

These spices combine to create unique flavours that make Indian cuisine so distinctive.

Statistics

India contributes to 75% of global spice production. (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)
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)

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How To

Do You Know How to Make Curry Paste?

Curry paste uses dried chillies, shallots, galangal root, lemongrass, kaffir lime leaf, garlic, shrimp paste, sugar, salt, and sometimes coconut milk. It's used extensively in Thai cuisine.

Curry paste is a very popular condiment in Southeast Asia. Curry paste can add a distinct flavour to many dishes like curries.

It is very easy to make it at home. Follow the steps below to make it easy!

Step1 - Prepare Ingredients

Before you can start the recipe, it is important to have all the ingredients ready.
Start by peeling and chopping 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.
After that, you will need to crush dried red chili peppers (about four tablespoons) before removing the seeds (optional).
Cut the kaffirlime leaves into small strips, approximately 5 inches in length. Remove the white part of the stem and set it aside.
Then drain the shrimp paste (6 ounces) and then coarsely mash it.
Measure out the sugar and salt.

Step2 - Grind Ingredients

Blend all ingredients until smooth
It should have a texture similar to peanut butter.
Not to worry if the dish contains too much oil, you can use water to replace it.

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.
If you like it spicier, add more chillies and less galangal root. You should enjoy the final product.

Step4 – Serve