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Frequently Asked Questions

What is the difference in curry and curried?

It doesn't matter how the spelling is written. Both terms refer to the exact same thing: An Indian dish that combines meat and vegetables with different seasonings.

Curry is derived in Hindi from kari, which means to rub. This refers the way that the spice mix is applied onto the food. Curried foods should be cooked until they are golden brown.

Curried dishes are no longer reserved for special occasions. They're now commonplace in India. They can be made with chicken, beef or lamb and include vegetables as well.

Plain white rice is usually served with curried dishes. The most common accompaniments are raita (a yogurt paste) and chutney.

How to Store Spices

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

To store spices for longer periods of time, place them in a dark cupboard. This will help keep them fresh and prevent any deterioration due to oxidation.

Store your spices in a cool, dry area away from direct sunlight. The spice may lose flavour and aroma if placed near a window or heater.

Spices are best stored in an airtight glass jar or tin. Avoid storing spices in plastic containers.

Always check the seal after opening and resealing, as humidity can cause spoilage.

You don't have to throw out leftover spices. Don't throw them away, instead use them in new recipes. To extend their shelf life, you can freeze them.

What are the seven Indian spices?

Indian spices include a range of spices that are used to make Indian cuisine. They typically include cardamom, cumin, coriander, turmeric, fenugreek, ginger, and asafoetida (also known as hing). The spices are used to enhance the flavour and aroma of foods by combining and complementing natural ingredients, such as meats or vegetables. Together, spices create unique flavour profiles that make Indian cooking so distinct.

Cardamom's sweet, pungent flavor is balanced with ginger and citrus notes. It is often used to flavour curries and rice dishes like biryani. Cumin has a earthy aroma and a rich, bitter 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 used often to season vegetables and lentils.

Turmeric's earthy flavour is enhanced by mustard, spices, pepper hints, and other spices. This spice is popularly used in curries as well as other dishes. Fenugreek has a rich aroma, earthy tones, and a slightly bitter flavour. It is often used as a seasoning for meat dishes like kebabs. Ginger is spicy, pungent, and has hints of citrus. It adds the perfect kick to dishes such as curries, chutneys, and soups. Asafoetida (hing), has a strong flavor and pungent smell that can be used in place of onion and garlic in certain recipes.

Together, these spices create unique flavors that make Indian cooking so distinct.

What are the main Flavours of Thai Cooking?

Thai cuisine includes several distinct regional cuisines. These include Northern, Central and Southern Thai food. Each region is unique in its flavour profiles.

Thai food is known for its sweet, salty and sour flavors.

Thais love sweetness because it makes their dishes more delicious. Thai cuisine has a lot of sweet ingredients such as coconut milk and palm sugar (gula Melaka).

In Thailand, sourness is very popular. Hot dishes are often paired with sour foods. This combination balances out the heat.

Thai food also includes spicy food. Thai cuisine uses a lot of spices, including galangal ginger root, chilli pepper, and garlic.

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)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• 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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• 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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• PubMed - Acute Inflammation & Metabolism


• PubMed - Aging, inflammation, the environment

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin are proving to have health benefits.

How To

Are you a master of making curry paste?

Curry paste is made from dried chillies, shallots and galangal root. It also contains lemongrass, galangal root (lemongrass), lemongrass, kaffir Lim leaf, garlic, shrimp paste and sugar. It is used extensively in Thai cuisine.

Curry paste is a popular condiment in Southeast Asia. Curry paste adds a distinctive flavour to many dishes such as curries and soups, stir fries, stir-fries or rice dishes.

It is easy to make your own at-home recipes! Follow our step-bystep guide below.

Step1 - Prepare Ingredients

• Before you start making this recipe, prepare all ingredients.
• 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). Finely chop the lemongrass stems to about 1/2 inch in thickness.
• Then, crush dried red chilli peppers (about four tablespoons) and remove the seeds (optional).
• Next, trim the kaffir lime leaves into strips about 5 inches in length. The white part of your stem should be removed and put aside.
• Once the shrimp paste has been drained, rinse it and then coarsely crush it.
• Last, take out the salt and sugar.

Step2 - Grind Ingredients

• Combine all ingredients and blend 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

• Mix coconut milk with the mixture.
• You should slowly add the coconut milk so that it doesn't get too sticky.
• If you like it milder, reduce the number of chillies used and add more galangal root.
• For a more spicy taste, increase the amount of chillies and reduce the use of galangal root. The final result should taste delicious to you.

Step4 - Serve

• Top your favorite foods with this topping.
• Enjoy!

Resources:

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