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Frequently Asked Questions

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

There isn't any difference between cooking with whole spices and ground spices. After harvesting, spices are ground. So there is no difference in quality.

The price difference is however significant. Whole spices cost more because of the labour involved in processing them. But the flavour is worth it.

If you purchase whole spices in bulk, you might get an additional discount. An example: If you buy an entire bag full of cinnamon sticks, you might get a discount.

The same is true for nutmeg cloves ginger, cardamom, and ginger. These spices can be purchased in bulk to save money.

Ground spices last much longer than whole 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.

Whole turmeric can be used to make delicious curry. For chicken dishes, whole coriander seeds can be ground to make a spice blend.

The process of grinding spices takes a lot of time. If you're buying whole spices it makes sense for you to buy large quantities. So you don't run short of spices.

Thai food includes paprika.

Yes. Yes.

Thai cuisine, Mexican, Spanish and Indian food, as well as Thai and Balkan dishes, contain paprika.

Paprika can be traced back over 5,000 years ago to Ancient Greece. The word "paprika" comes from the Hungarian language meaning "pepper. "

How to store your spices?

Keep them in an airtight, dry container away from heat or light.

If you want to keep spices fresh for a long time, place them into a dark cupboard. This will help keep them fresh and prevent any deterioration due to oxidation.

Keep your spices out of direct sunlight and 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. You should ensure that the containers are not moistened if you store them in plastic containers.

Check the seal every time you open and reseal it. Heat can cause moisture to spoil your product.

Do not throw away any spices that you have left over. Use them instead by adding them into other dishes. To prolong their shelf life you can freeze them.

What are the best Thai spices?

Galangal and coriander are some of the best Thai spices. The best spices are clove, cardamom. black peppercorn. fennel seeds. star anise.

Rose petals, bay leaves and pandan leaves are all valuable spices.

What is the most popular ingredient in Thai cooking?

Thailand's two main ingredients form the heart of all Thai dishes. They are rice and curry. This is how you get an unforgettable flavor.

Combining these two basic foods into one dish is known as "Khaopad Krai" in Thailand.

The same goes for life. The right combination of perseverance and hard work can bring you great success.

As Khao Pad Krai did, passion and purpose can be combined to make you successful. You'll create something amazing if you combine them.

When you are craving Thai food, don't forget to add rice and curry! Try experimenting with other ingredients and see how much fun it can be!

What spices are used for Thai cooking?

Thai cuisine is well known for its diverse flavour profiles. These unique flavours are created with flavorful spices, which result in delicious dishes.

Thai cuisine uses common ingredients such as galangal (lemongrass), kaffir lime leaves and chillies.

Each of these spices is integral to Thai cuisine's unique 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.

Combining these spices together creates complex flavour profiles, which are unique to Thai food. 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.

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)

External Links

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• PubMed - Acute Inflammation & Metabolism


• PubMed: Aging, inflammation, and the environment

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• Vanilla


• FullText

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• HomePage

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• Validation and development of Novel Lifestyle Inflammation Scores. - PMC


• Molecular mechanisms of curcumins suppressing tumourigenesis, metastasis and angiogenesis - PubMed

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 one of the most popular condiments in Southeast Asia. Curry paste can add a distinct flavour to many dishes like curries.

It's easy to make at-home! Follow the steps below to make it easy!

Step1 - Prepare Ingredients

• You need to prepare all ingredients before starting this recipe.
• First, peel and chop shallots (2 cups). Cut galangal root in small pieces, about 3 inches long. Set aside.
• Next, cut four garlic cloves into pieces. The lemongrass stems should be roughly 1/2 inch thick.
• Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
• Next, cut kaffir lime leaves into thin strips (about 5 inches long). 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

• Combine all ingredients and blend until smooth.
• It should have a texture similar 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.
• Slowly add coconut water to prevent the paste from getting too sticky.
• If you prefer less spicy, add fewer chillies and more galangal root.
• If you like it spicier, add more chillies and less galangal root. The final result should taste good to you.

Step4 -- Serve

• Top with your favorite food.
• Enjoy!

Resources:

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