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At Belovedsaffron.com, we're passionate about flavours, cultures and cooking wisdom from around the world. We seek to bring you closer to sustainable ingredients sourced from farmers and producers dedicated to preserving culture and tradition. Our mission is to provide everyone with access to remarkable spices, herbs, recipes and organic food that embraces culinary diversity.

Saffron is particularly special for us; its magical scent along with its unique flavour inspires us each day and reveals a world of possibility in the kitchen.

We invite all brave souls who are keen to share their culinary secrets! If you have something delicious on your mind, don't hesitate to share it at [email protected] Let's show our appreciation for all those incredible cultures who dedicate their time and effort towards tantalising taste buds!

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

Frequently Asked Questions

What spices are used to make Thai cuisine?

Thai cuisine is well-known for its rich flavour profiles. These flavors are created from unique, flavorful spices which create delicious dishes.

Common ingredients for Thai cooking are galangal, lemongrass, kaffirlim leaves, chillies and garlic.

Each spice adds to Thai cuisine's distinct flavour profile. You will often find lemongrass in soups, curries and stews. Galangal gives dishes a peppery flavor; chilies add a spicy kick to dishes. Shrimp paste adds umami depth to dishes. Coriander adds a mild yet fragrant aroma to dishes. Cumin adds a smokey flavour to dishes. Turmeric gives dishes a bright yellow hue.

These spices work together to create unique flavour profiles for Thai cuisine. Mixing spices together can make dishes both tasty and aromatic. If you're looking to bring the flavours of Thailand into your kitchen, be sure to stock up on these spices!

Almond Meal vs. Almond Flour: What's the Difference?

A almond meal is a versatile almond flour alternative that can be used to bake, cook, or even make nut-free dishes.

Almond flour might also contain gluten, which can make it hard to digest. Avoid gluten-free food if you have celiac disease, or any other digestive disorder.

Almond flour isn't considered "superfood", but it is high in healthy fats, fibres, protein, vitamin E, and sodium.

The almond meal provides nutritional benefits such as magnesium, iron, zinc and manganese. It also contains vitamin A, B1 (thiamin), C, and folate.

Almond flour is made from almonds and contains monounsaturated fat acids. Almond oil, however, contains polyunsaturated oils. Both can lower LDL cholesterol and increase HDL cholesterol.

In addition, almond flour is rich in antioxidants, including flavonoids, phenolics, and proanthocyanidins. These compounds protect against oxidative damage caused by free radicals.

A study published by the Journal of Agricultural Food Chemistry revealed that almond flour had an antioxidant activity equal to that of blueberries.

Almond flour is usually sold alongside almond milk, fortified with additional nutrients.

What are the seven Indian spices?

Indian spices is a collection Indian spices. They usually include cardamom (also known by hing), cumin, turmeric, coriander,fenugreek, ginger, and asafoetida. They enhance flavour and aroma of dishes by blending with natural ingredients like meats and vegetables. Combining spices creates unique flavour profiles that make Indian food so special.

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, rich aroma and a nutty flavor. It is commonly added to curries and meat dishes, as well as dals. Coriander has a sweet citrus aroma and adds a subtle nuttiness to dishes. It is commonly used to season vegetables, lentils, and other foods.

Turmeric has an earthy, spicy flavour that includes mustard, spices and pepper hints. This spice is often used in curries, and other dishes. It also has a golden hue. Fenugreek has an earthy aroma, a slight bitter flavor, and earthy tones. Fenugreek is used to season meat dishes such as kebabs or curries. Ginger is pungent and spicy with hints o citrus. It adds a spicy kick to dishes like soups and chutneys. Asafoetida, or hing, has a pungent aroma and strong flavor. It can be substituted for onion and garlic in some recipes.

These spices are a unique combination that creates Indian cuisine.

How to Store Spices

Keep them away from heat and light.

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.

Keep spices dry and away from sunlight in a cool, dry place. It is possible for the spice to lose its flavor and aroma if it's placed in close proximity to 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. For an extended shelf life, you can freeze the vegetables.

What's the difference in cooking with whole vs. ground spices? Ground Spices?

There is no difference between cooking whole spices and with ground spices. All spices are ground after harvesting. The quality is the same.

However, the price differences are significant. Whole spices are more expensive because of the labor required to process them. The flavor is well worth the effort.

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. You may be able save money if you buy these spices in bulk.

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.

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. For chicken dishes, whole coriander seeds can be ground to make a spice blend.

Also, grinding spices takes time. It makes sense to purchase large quantities of whole spices when you are buying them. You won't run low on spices if you buy large quantities.

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)
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)

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How To

Do You Know How To Make Curry Paste?

Curry paste contains dried chillies and shallots, galangal roots, lemongrass (kaffir lime leaf), garlic, shrimp paste, sugar and salt. It's used extensively in Thai cuisine.

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

It's easy to make at-home! Follow our step-bystep guide below.

Step1 - Prepare Ingredients

Before you start making this recipe, prepare all ingredients.
To begin, you will need to peel and chop shallots (about 2 cups). Next, chop galangal root into small pieces (3 inches in length) and place 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).
Cut the kaffirlime leaves into small strips, approximately 5 inches in length. The white part of your stem should be removed and put aside.
Then drain the shrimp paste (6 ounces) and then coarsely mash it.
Last, take out the salt and sugar.

Step2 - Grind Ingredients

Combine all ingredients and blend until smooth.
The texture should be comparable 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

Mix in coconut milk and stir well.
Add coconut milk slowly so that the paste does not become too sticky.
If you prefer less spicy, add fewer chillies and more galangal root.
For a more spicy taste, increase the amount of chillies and reduce the use of galangal root. The final product should be tasty to you.

Step4 - Serve