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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 words refer the same thing: Indian food that uses meats and vegetables along with different seasonings.

Curry comes from the Hindi word kari meaning "to rub." This term refers to how the spice mixture is rubbed onto the food. Curried foods are typically cooked until browned.

Curried dishes weren't always reserved for special occasions. Today, they can be enjoyed throughout India. These dishes can be chicken, beef (lamb), fish, or vegetables.

Plain white rice is usually served with curried dishes. Another common accompaniment is raita, a yogurt sauce, and chutney, a sweet relish.

What Spices or Herbs Go Best With Potatoes?

A potato is a delicious side dish for almost all meats. You might have been cooking potatoes for a while and know that there are other ways to prepare them.

These versatile vegetables can be used in a variety of dishes including soups, casseroles, and pasta dishes. But did you know that numerous spices and herbs go well with potatoes?

These recipes will help you spice up your next potato dish.

Does Thai use ginger?

The answer is yes. Traditional Thai cooking makes extensive use of ginger. It is often added to stir-fries and soups and is also commonly used in desserts and drinks such as lassis.

Ginger is a native to China and Japan. The origins of ginger go back over 5,000 year. It is believed that ginger originated in Southeast Asia where it was grown for medicinal purposes.

Ginger is known for stimulating digestion and relieving nausea. It may even help prevent migraines. Ginger can also be used to treat arthritis, muscle spasms, joint pains, or relieve them.

In Thailand, ginger is most often used fresh. The ginger root is then cut into thin strips. Once dried, it can be stored for future use. Asian markets sell ginger root in cans and cans.

Statistics

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

External Links

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• HomePage

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin have 10 proven health benefits

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• PubMed: Inflammation and Metabolism Acute - PubMed


• PubMed - Aging. Inflammation. The Environment

[TAG37]

• Amazon.com. Spend less. Smile more.


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

How To

How to store spices for cooking?

I will tell you how to store cooking spices for optimal performance. First, it is important to understand the science behind how foodstuffs are stored.

Keep spices out of direct sunlight as light will reduce their flavor. This is due oxygen reacting with organic compounds such that spices, causing oxidation.

To prevent oxidation of spices, keep them in dark cupboards. Spice tends to lose its flavour quickly if these conditions aren't met.

The best way to preserve the flavour of spices is to keep them in airtight jars away from direct sunlight.

To make flavoured drinks, you can add herbs or spices to water. Mix 2 teaspoons ground cinnamon with 1/2 cup of warm liquid and stir. Add a squeeze of lemon juice and serve immediately.

Dried herbs can be added to soups stews, casseroles pasta dishes rice dishes salads and desserts. Sprinkle the spice mixture evenly on the dish, and let it sit for five to ten minutes before you serve.

You can add leftover cooked vegetables, fruits, meats and shellfish to your favorite recipes as snacks.

To get the best flavours from fresh herbs and spices, cut them or tear them and add them to hot foods. You can also freeze herbs and spices by placing them in ice cube trays or muffin cups and freezing them. Transfer frozen items to zip-top or freezer bags.

Resources:

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