MOST EXPENSIVE LOUIS BURGERS, SPICY MEATBALL CURRY WITH NAAN BREAD, CHICKEN FRANKIE & MINI BAO BUNS

By Caroline Anderson April 30, 2023 15 mins read 226907 Views

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Frequently Asked Questions

Thai food contains paprika.

Yes. Yes.

Thai food is a good example of paprika.

Paprika dates back more than 5,000 years to Ancient Greece. The Hungarian language is what "paprika" means.

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

There are no significant differences in the cooking of whole and ground spices. All spices are ground after harvesting. There is no quality difference.

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

If you purchase whole spices in bulk, you might get an additional discount. A whole bag of cinnamon sticks might be eligible for a discount.

The same goes for nutmeg, cloves, ginger, cardamom, etc. You may be able save money if you buy these spices in bulk.

Whole spices can also last longer than the ground spices. Ground spices lose their potency rapidly due to oxygenation.

However, the main reason we recommend whole spices is because they add character to recipes.

For instance, you can make a delicious curry with whole turmeric instead of ground turmeric. You can also use whole coriander to create a spice combination for chicken dishes.

It takes time to grind spices. 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.

What's the difference between curried and curry?

The spellings are the same. Both words are used to describe the same thing: Indian dishes that combine meat or vegetables with various 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 are generally cooked until they become golden.

While curried dishes were once reserved only for special occasions they are now enjoyed regularly throughout India. You can choose from chicken, beef, lamb or fish as well as vegetables and rice.

Plain white rice is usually served with curried dishes. Other common accompaniments include raita (a yogurt sauce) and chutney (a sweet relish).

What is the most popular ingredient in Thai cooking?

Two main ingredients are the heart of Thai cuisine: curry and rice. These two ingredients combine to produce a unique flavor.

Thais call this combination "Khao pad Krai," which translates to "the best dish." This is because the two basic foods can be combined to create something truly delicious and irresistible.

The same applies to life. It is possible to achieve great success by combining the two key ingredients of hard work, perseverance, and determination.

As Khao Pad Krai did, passion and purpose can be combined to make you successful. When you combine these ingredients, you can create something remarkable.

Remember that Thai food doesn't just require rice and curry. Next time you feel the urge to eat Thai food, think about how much more it can be than just rice. You'll be amazed at how much fun you can have experimenting with different ingredients!

What spices are commonly used in Thai cuisine?

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

Common ingredients in Thai cuisine include galangal and kaffir lime leaves, chilies, garlic, chillies, chillies, ginger, coriander and cumin.

Each spice contributes to Thai cuisine's distinctive flavour profile. Lemongrass is often used in soups, curries, and stews; galangal adds a slight peppery note to dishes; kaffir lime leaves impart a citrusy aroma; chillies provide a spicy kick; garlic adds a sharp and pungent flavour to dishes; shrimp paste adds an umami depth to food; coriander has a mild, yet fragrant aroma; cumin brings a smoky note to dishes; and turmeric gives food a vibrant yellow hue.

Combining these spices together creates complex flavour profiles, which are unique to Thai food. The combination of spices allows chefs to create dishes that are both delicious and aromatic. You can bring Thai flavors to your kitchen by stocking up on these spices.

What are the common condiments, spices and seasonings they use in their Thai dishes?

Thai cuisine is a mix of Asian influences. It is rooted in India and China along with Southeast Asia.

Freshness is the key ingredient in Thai cuisine. It is easier to get the best flavour from ingredients if they are picked earlier and cooked quickly. This is why meats, fish, vegetables and fruits are often eaten raw and hot.

Sauces and spices add depth and flavor to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. These are often used.

What are the 7 Indian spices you use?

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). This spice blends natural ingredients to create flavour and aroma. 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 commonly used to flavour rice dishes like biryani and curries. Cumin is a spice with an earthy smell and a rich, nuanced flavour. It's often used in curries, dals, and meat dishes. Coriander's sweet, citrus aroma adds a subtle sweetness to dishes. It is often used in seasoning vegetables and lentils.

Turmeric has an earthy, spicy flavour that includes mustard, spices and pepper hints. This spice is commonly used in curries and other dishes and has a golden hue. Fenugreek's aroma is rich and has earthy tones. It is commonly used to season meat dishes, such as kebabs and curry. Ginger is pungent and spicy with hints of citrus. It adds the perfect kick to dishes such as curries, chutneys, and soups. 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.

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 the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
India contributes to 75% of global spice production. (en.wikipedia.org)

External Links

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 very simple to make this at home. Follow our step-bystep guide below.

Step1 - Prepare Ingredients

You need to prepare all ingredients before starting this recipe.
First, peel and chop shallots (2 cups). Next, chop galangal root into small pieces (3 inches in length) and place aside.
Next, cut four garlic cloves into pieces. Next, peel and mince the lemongrass stems (about 1/2-inch thick).
You can then crush the red chilli bell peppers into small pieces (about 4 tablespoons), and then you can remove the seeds (optional).
Next, cut the kaffir-lime leaves into thin strips (5 inches). Set aside the white portion of the stem.
Next, drain and wash the shrimp paste (6 ounces), and then coarsely mashing it.
Measure out the sugar and salt.

Step2 - Grind Ingredients

Grind all ingredients together until smooth.
The texture should look 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

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.
If you prefer it spicy, add more chillies or less galangal roots. You should enjoy the final product.

Step4: Serve