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Frequently Asked Questions

What is the difference between cooking Whole and Ground Spices? Ground Spices?

There are no differences between cooking with whole spices or ground spices. After harvesting, spices are ground. The quality is the same.

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

You'll often find extra discounts for bulk purchases when you buy whole spices. For example, you might receive a discount if you buy an entire bag of cinnamon sticks.

It is the same for cardamom and cloves as well as ginger, ginger, nutmeg, and ginger. These spices can be purchased in bulk to save money.

Ground spices don't last as long as whole spices. This is because ground spices lose their potency quickly due to oxidation.

But the main reason why we recommend purchasing whole spices is that they add a lot of character to recipes.

A delicious curry can be made with whole turmeric as opposed to ground turmeric. You can also grind whole coriander leaves to make a spice mix for chicken dishes.

Grinding spices takes time. A large amount of whole spices is a good idea. That way, you won't run out of spices too fast.

What are the best Thai spices?

Galangal, galangal, coriander, turmeric, ginger, cinnamon and clove are the best Thai herbs. Cayenne pepper and clove are also good spices.

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

How to store your spices?

Keep them in an airtight container away from light and heat.

You can store them for long periods in a dark cupboard. This will help preserve the spices and prevent oxidation.

Keep spices away from direct sunlight in a dry, cool place. If the spice is placed near a heater or window, it may lose its flavour and aroma.

Spices should be stored in an airtight tin or glass jar. You should ensure that the containers are not moistened if you store them in plastic containers.

As humidity can cause mold growth, it is important to check the seal before opening or resealing.

If you have leftover spices, don't throw them away. Make sure to use leftover spices in other recipes. To extend their shelf life, you can freeze them.

Statistics

• 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)
• 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)

External Links

[TAG19]

• Vanilla


• Genes. & Nutrition

[TAG22]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin have 10 proven health benefits

[TAG25]

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

[TAG28]

• Cumin - Wikipedia


• Charlemagne - Wikipedia

How To

How do you store your cooking spices?

Here's how to store your cooking spices for maximum performance. First, let's understand how foods are stored.

Keep spices out of direct sunlight as light will reduce their flavor. This is because oxygen reacts with organic compounds like those in spices to cause oxidation.

To avoid oxidation, spices must be kept in dark cupboards. Spices will lose their flavour quickly if the conditions aren’t met.

It is the best way to preserve spices' flavours by keeping them out of direct sunlight.

To make flavoured drinks, you can add herbs or spices to water. Mix two teaspoons of ground cinnamon and 1/2 cup warm water. Stir well. Add a squeeze of 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. Also, you can freeze herbs and spice by placing them into ice cube dishes or muffin cups. Once frozen, transfer them to freezer bags and zip-top plastic bag.

Resources:

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