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Through our website, we want to bring people closer to delicious, creative meals that nourish both body and soul. We don’t intend to become famous chefs –we just love food!
We firmly believe in celebrating the beauty of different cultures through their cuisine. From home kitchens to 5-star restaurants, each meal has its own secret recipe for success.
The love for Saffron initially inspired us on this journey, but our mission is much larger than that. We strive to provide helpful resources and meaningful conversations about organic farming techniques, cooking tips and culinary customs from around the world.
If you’d like to join us in showcasing your special family recipes or other noteworthy ideas relating to food culture, please reach out at [email protected] –your contribution will be highly cherished!
For now, love yourself and enjoy this one ...
Frequently Asked Questions
What is Thai spice used for?
We've all heard the term "Thai spice" thrown around without knowing exactly what it means. But when we discover our mouths water, we wonder why we haven't been eating more of it.
It's more than just a spice. It is an important ingredient that gives flavor and depth to bland dishes.
Although there are many recipes that call for Thai spices in large numbers, very few recipes actually use the true thing. Let's talk about how to make sure you add these amazing flavors to your meals.
As far back as ancient times, Thais have been cooking with herbs and spices to add flavor to food and beverages. Thai, which means "to make", comes from the Sanskrit word.
Most Thais like spicy food, even today. This preference can often be attributed to Thailand's hot weather, which makes it hard to stay warm without hot beverages. Thais are also more likely to consume chili peppers as compared to Americans or Europeans.
A local Asian grocery store is the best place to learn more about Thai spice. You'll find many ingredients there, including fresh basil leaves, dried chilies and curry paste.
You may also come across whole peppercorns, cloves, cinnamon sticks, star anise, cardamom pods, ginger root, turmeric powder, cumin seeds, coriander seeds, fennel seeds, nutmeg, mace, mustard seed, saffron threads, garlic, onion, rice vinegar and tamarind juice.
Thai cuisine has two kinds of spices: wet and dry. Dry spices are usually ground, while wet ones are crushed or pounded finely.
Dry spices can be added to any dish. For example, ground red pepper is sprinkled onto chicken soup. To make a paste, wet spices are often mixed with butter or oil.
Wet spices are often used in sauces, marinades, and dressings. The most popular wet spices are fish sauce (oyster sauce), sesame oil, sesame paste, curry paste, and Hoisin sauce.
If you want to try making Thai dishes at home, you need to know which spices go well with certain ingredients.
Red pepper flakes should be used if you're using beef. Use white pepper instead if you have seafood such as shrimp.
If you don’t have access or the means to order from an Asian market, it is possible to order online. Here you will find everything, from dried chilies and exotic herbs to spices.
This Thai recipe will give you a kick next time your stomach gets rumbling.
What are the most common spices, condiments and seasonings that Thais use in their 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 most important ingredient in Thai food. Fresh ingredients have more flavor when they are picked and prepared quickly. This is why meats, fish, vegetables and fruits are often eaten raw and hot.
Spices and sauces give dishes depth and color. 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. They are frequently used.
Does Thai use ginger?
The answer is yes. The traditional Thai cooking uses ginger heavily. Ginger is often used in stir-fries and soups, as well as desserts and drinks, such as lassis.
Ginger is a native of China, Japan, Korea and other Asian countries. Its origins go back over 5,000 years. It is believed to have originated from Southeast Asia, where it was cultivated medicinally.
Ginger is known to stimulate digestion and relieve nausea. It may even help prevent migraines. Ginger aids in relieving muscle spasms and joint pains. It can also treat arthritis.
Ginger is most often fresh in Thailand. It is then cut into thin strips and dried. In Asian markets, you can purchase ginger root in cans or in jars.
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)
- 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 a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
External Links
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- Validation and Development of Novel Lifestyle and Dietary Inflammation Scores – PMC
- PubMed: Molecular mechanisms of curcumins suppressing tumorigenesis, angiogenesis and metastasis. Focus on NF-kB pathway – PubMed
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How To
How to store cooking spices?
Here's how to store your cooking spices for maximum performance. First, we must understand how food is stored.
Because light can diminish the flavour of spices, they should be kept in sealed containers. This is due oxygen reacting with organic compounds such that spices, causing oxidation.
To avoid oxidation, spices must be kept in dark cupboards. Spices lose their flavor quickly if these conditions don't exist.
You can preserve the flavor of spices by keeping them in sealed 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 squeezed lemon juice and serve immediately.
Dry herbs and spices can also be used in soups, stews or casseroles. Just sprinkle the spice mix evenly over the dish. Let it rest for 5-10 minutes before you serve.
If you have leftover cooked vegetables, fruit, meats, poultry, fish, shellfish, eggs, cheese, bread, crackers, cookies, cakes, pies, or puddings, they can be added to your favourite 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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