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Frequently Asked Questions

What is the difference between curried curry and curried curry?

There is no difference in spelling. Both words mean the same thing: Indian cuisine that includes meat and vegetables mixed with different seasonings.

Curry derives its name from the Hindi word kari which means "to rub." The spice mixture is then applied to the food. Curry foods are usually cooked until golden brown.

Although curried dishes used to be reserved for special occasions, today they are enjoyed all over India. You can choose from chicken, beef, lamb or fish as well as vegetables and rice.

Curried dishes are typically served alongside plain white rice. You can also add raita (a yogurt sauce), or chutney (a sweet relish).

What are the best Thai spices?

The best Thai spices include lemongrass, galangal, coriander, turmeric, cinnamon, and ginger. You can also use clove, cardamom black peppercorn, clove, cardamom clove, cardamom, fennel seed, star anise, cloves and cayenne pepper as spices.

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

What are the 7 Indian spices you use?

Indian spices are a collection of spices used in Indian cuisine. These spices include cumin, cardamom and coriander as well as turmeric, fenugreek and ginger. Spices add flavour to dishes by blending natural ingredients like meats, vegetables and spices. Together, spices create unique flavour profiles that make Indian cooking so distinct.

Cardamom has a pungent, sweet taste with hints o citrus and ginger. It is often used to flavour curries and rice dishes like biryani. Cumin has an earthy aroma and a rich, nutty flavour. It is often added in to curries, dals, or meat dishes. Coriander's sweet, citrus aroma adds a subtle sweetness to dishes. It is commonly used to season vegetables, lentils, and other foods.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is often used in curries, and other dishes. It also has a golden hue. Fenugreek has a rich aroma, earthy tones, and a slightly bitter flavour. It is often used to season meat dishes like kebabs and curries. Ginger is spicy, pungent, and has 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.

Together, these spices create unique flavors that make Indian cooking so distinct.

What mint is used for Thai food?

Thai cuisine's most used type is lime-leaf, or Mentha cervina.

It has a mild, lemony flavour that adds freshness and zing to dishes. Thai dishes can also be enhanced by adding other spices such galangal or coriander to their flavour.

Mint is a versatile herb and can be used in both sweet and savoury recipes. For authentic Thai flavours, you must use the right spices and herbs.

Next time you make Thai food, add some lime-leafmint for more flavor!

Happy cooking!

What spices are commonly used in Thai cuisine?

Thai cuisine is renowned for its complex flavour profiles. These flavor combinations are made with unique and delicious spices that produce many delicious dishes.

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

Each one of these spices adds to Thai cuisine’s unique flavour profile. 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.

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

Statistics

• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• 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)

External Links

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• PubMed: Inflammation and Metabolism Acute - PubMed


• PubMed: Aging, inflammation, and the environment

[TAG32]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin Have Proven Health Benefits

[TAG35]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG38]

• Development and Validation of Novel Dietary and Lifestyle Inflammation Scores - PMC


• Molecular mechanisms that curcumins have on tumorigenesis, angigenesis and metastasis. This article is from PubMed.

How To

Do you know how to make curry paste?

Curry paste includes dried chillies (scallions, shallots), galangal root and lemongrass as well as kaffir lime leaves, garlic, shrimp pastes, sugar, salt and sometimes coconut milk. It's used extensively in Thai cuisine.

Curry paste is a very popular condiment in Southeast Asia. It adds a unique flavour to many dishes, such as curries, soups, stir-fries, salads, rice dishes, noodles, and desserts.

It is easy to make your own at-home recipes! Follow our step-by–step guide below.

Step1 - Prepare Ingredients

• Before you can start the recipe, it is important to have all the ingredients ready.
• Start by peeling and chopping shallots (about 2 cups). Next, cut galangal root into small chunks (about 3 inches) and put aside.
• Next, peel and slice garlic cloves (about four cloves). 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 kaffir lime leaves into thin strips (about 5 inches long). Set aside the white portion of the stem.
• Then drain the shrimp paste (6 ounces) and then coarsely mash it.
• Finally, measure out sugar and salt.

Step2 - Grind Ingredients

• Combine all ingredients and blend until smooth.
• The texture should be comparable to peanut butter.
• Note: if you want to reduce the amount of oil in the dish, you can substitute some water for some of the oil.

Step3 - Add Coconut Milk

• Mix coconut milk with the mixture.
• Add coconut milk slowly so that the paste does not become too sticky.
• You can reduce the amount of chillies and increase the quantity of galangal root if you prefer it less spicy.
• If you prefer it spicy, add more chillies or less galangal roots. You should enjoy the final product.

Step4: Serve

• Top it with your favorite foods.
• Enjoy!

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