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Frequently Asked Questions

What is the use of garlic in Thai cooking?

Garlic is an ingredient used in Thai cuisine. Garlic is commonly added to salads.

In Thailand, garlic can be chopped and fried along with ginger and shallots. It is also often eaten with sticky rice.

Garlic is best chopped finely and mixed with oil, chilli paste, fish sauce, lime juice and oil. This mixture is called Nam Phrik (namphrik). Nam phrik often comes with grilled chicken breast or beef.

What is the most famous ingredient in Thai cooking?

Thailand's main ingredients for all dishes are rice and curry. These two elements combine to create a memorable flavor.

The combination is called "Khao Pad Krai" in Thailand. This means that when two simple foods are combined, they can become irresistible and delicious.

It's the same for your life. You can achieve great success if you combine the right two ingredients - hard work and perseverance.

Combining passion and purpose, as Khao Pad Krai has shown, can help you succeed. Combine them and you will create something truly extraordinary.

If you find yourself craving Thai food, keep in mind that Thai food is more than rice and curry. Try experimenting with other ingredients and see how much fun it can be!

How to Store Spices

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

Place them in a dark cupboard to store spices for extended periods. This will help keep them fresh and prevent any deterioration due to oxidation.

Keep your spices out of direct sunlight and in a cool dry place. You can lose the aroma and flavor of your spice if it is near a heater or window.

Spices are best stored in an airtight glass jar or tin. If you are storing your spices in plastic containers, ensure there is no moisture.

Check the seal every time you open and reseal it. Heat can cause moisture to spoil your product.

Do not throw away any spices that you have left over. Use them instead by adding them into other dishes. They can be frozen to prolong their shelf-life.

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. This ensures that there are no differences in the quality of spices.

However, this price differential is quite significant. Whole spices can be more expensive due to the labor involved in their processing. However, the flavor is worth it.

Buy whole spices and you'll often receive additional discounts. If you buy a whole bag of cinnamon sticks, you may get a discount.

The same goes for nutmeg, cloves, ginger, cardamom, etc. This can help you save money on spices if you buy them in bulk.

Ground spices last much longer than whole spices. Ground spices lose their potency very quickly due to oxidation.

We recommend buying whole spices because they add flavor to your recipes.

You can make a delicious curry by using whole turmeric in place of ground turmeric. For chicken dishes, whole coriander seeds can be ground to make a spice blend.

It takes time to grind spices. A large amount of whole spices is a good idea. This will ensure that you don't run out of spices quickly.

Statistics

• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• India contributes to 75% of global spice production. (en.wikipedia.org)
• 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)

External Links

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• Homepage

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• Validation of Novel Lifestyle Inflammation Scores (PMC)


• PubMed: Molecular mechanisms of curcumins suppressing tumorigenesis, angiogenesis and metastasis. Focus on NF-kB pathway – PubMed

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• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

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• Cumin - Wikipedia


• Charlemagne - Wikipedia

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 is an important ingredient in Thai cuisine.

Curry paste is one of the most popular condiments in Southeast Asia. It gives many dishes a unique taste, including curries, soups stir-fries, stir-fries and salads.

It is easy to make your own at-home recipes! Follow the steps below to make it easy!

Step1 - Prepare Ingredients

• Before you start this recipe, make sure that all ingredients are prepared.
• First, peel and chop shallots (2 cups). Next, cut galangal root into small chunks (about 3 inches) and put aside.
• Next, remove and cut the cloves of garlic (about four cloves). Peel and finely mince lemongrass stems (about 1/2 inch thick).
• Then, crush dried red chilli peppers (about four tablespoons) and remove the seeds (optional).
• Next, slice the kaffir lime leaves in thin strips of about 5 inches. The white part of your stem should be removed and put aside.
• Then drain the shrimp paste (6 ounces) and then coarsely mash it.
• Finally, measure the sugar and salt.

Step2 - Grind Ingredients

• Combine all ingredients and blend until smooth.
• The texture should be very similar to peanut butter.
• You can replace some oil with water if you wish to reduce the oil content of your dish.

Step3 - Add Coconut Milk

• Add coconut milk to the mixture, and mix well.
• Slowly add coconut water to prevent the paste from getting 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. The final result should taste delicious to you.

Step4 – Serve

• Serve with your favourite foods.
• Enjoy!

Resources:

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