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We treasure any contributions you would like to make to our blog, or if you have a family recipe you'd like to share with our community, please reach out at [email protected]. You are amazing, and so should your tasty cooking!

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

Frequently Asked Questions

Does Thai use ginger?

Yes. Traditional Thai cooking makes extensive use of ginger. Ginger is used extensively in Thai traditional cooking. It's often added to soups and stir-fries, and it's also common in desserts and drinks like lassis.

Ginger is a common ginger plant in China, Japan, Korea, and elsewhere. Its origins can be traced back to more than 5,000years ago. It is believed it originated in Southeast Asia. There, it was used for medicinal purposes.

Ginger has been known to improve digestion and reduce nausea. It may even help prevent migraines. Ginger can also be used to treat arthritis, muscle spasms, joint pains, or relieve them.

Ginger is often eaten fresh in Thailand. It is sliced into thin strips and then dried before being stored for later use. In Asian markets, you can purchase ginger root in cans or in jars.

What kind of mint are used in Thai cuisine?

Thai cuisine uses the most popular type of mint, the lime-leaf (Mentha cevina).

It adds freshness to dishes with its mild, lemony flavor. Other spices such as lemongrass, galangal, garlic and coriander are also frequently added to enhance the flavour of Thai dishes.

Mint is a versatile herb that can be used in both sweet as well as savoury meals. You can create authentic Thai flavours by choosing the right herbs, spices, and aromatics.

For extra flavor, make sure to add lime-leaf mint next time you prepare a Thai meal!

Happy cooking!

What spices can be used in Thai cooking

Thai cuisine is famous for its complex flavor profiles. These delicious flavours are made from unique and flavorful ingredients that make many delicious dishes.

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

Each of these spices contributes to the distinctive flavour profile of Thai cuisine. It is used often in soups and curries; galangal lends a slightly peppery taste to dishes; chillies add a spicy kick; garlic gives dishes an umami depth; shrimp paste adds a subtle, but fragrant, aroma to dishes; coriander brings out a mild, yet pleasant aroma to dishes; cumin adds a smoky flavor to dishes; and turmeric gives food a vivid yellow color.

These spices are combined to create complex flavour profiles specific to Thai cuisine. A combination of spices can be used to create both aromatic and flavorful dishes. Get these spices to bring Thailand's flavors into your home.

What are the primary Flavours in Thai cooking?

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

Thai food contains many flavors.

Thais appreciate sweetness. It makes Thai food taste better. Thai cuisine has a lot of sweet ingredients such as coconut milk and palm sugar (gula Melaka).

Thailand is also a popular place for sourness. Hot dishes are often served with sour foods. This combination helps balance out the heat.

Thai food includes spicy food. Spices such as chilli pepper, galangal, ginger root, and garlic are used extensively in Thai recipes.

What are the main spices, condiments, seasonings and herbs used in Thai cuisine?

Thai cuisine is a combination of influences from all over Asia. Its roots lie in India and China, along with Southeast Asia.

Freshness is the main ingredient in Thai cuisine. Ingredients that are quickly cooked and picked at the right time will have more flavour. This is why meat, fish and vegetables, as well fruits, vegetables, herbs, seeds, and nuts are often eaten raw, then heated.

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.

Statistics

• 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)
• 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)

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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• Validation of novel Lifestyle Inflammation Scores and Dietary Guidelines - PMC


• Molecular mechanisms of curcumins suppressing effects on tumorigenesis, angiogenesis, and metastasis, focusing on NF-kB pathway - PubMed

[TAG36]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

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• HomePage

How To

Do you know how to make 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.

One of the most widely used condiments in Southeast Asia is curry paste. 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

• Before you start this recipe, make sure that all ingredients are prepared.
• First, peel and chop shallots (2 cups). Cut galangal root in small pieces, about 3 inches long. Set aside.
• Next, slice four garlic cloves. Next, peel and mince the lemongrass stems (about 1/2-inch thick).
• Crush the red chilli peppers with about four tablespoons of water and remove the seeds.
• Cut the kaffirlime leaves into small strips, approximately 5 inches in length. Remove the white part of the stem and set it aside.
• Next, drain and wash the shrimp paste (6 ounces), and then coarsely mashing it.
• Last, take out the salt and sugar.

Step2 - Grind Ingredients

• Blend all ingredients until smooth
• The texture should be comparable to peanut butter.
• Not to worry if the dish contains too much oil, you can use water to replace it.

Step3 - Add Coconut Milk

• Mix in coconut milk and stir well.
• You should slowly add the coconut milk so that it doesn't get too sticky.
• You can reduce the amount of chillies and increase the quantity of galangal root if you prefer it less spicy.
• 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

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

Resources:

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