Spice FM Livestream Tuesday August 29.08.2023 #TheSituationRoom

Saffron is our love affair; a culinary crescendo that evokes a warmth of its own. But cooking is so much more than a single ingredient — it’s also about respect. It’s about respecting people from different cultures who dedicate their lives to creating something extraordinary with every dish they serve; family meals or five-star restaurants alike.

And that’s why we’re inviting everyone to join us – to share their recipes, explore new flavors and be part of something special. We know everyone has something delicious to offer!

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

Frequently Asked Questions

What is the difference between curry and curried?

There is no difference in spelling. Both words refer to the same thing: an Indian dish combining meat or vegetables with various seasonings.

Curry comes from the Hindi word kari meaning "to rub." This term refers to how the spice mixture is rubbed onto the food. Curried foods are typically cooked until browned.

Curried dishes are no longer reserved for special occasions. They're now commonplace in India. You can choose from chicken, beef, lamb or fish as well as vegetables and rice.

Plain white rice is often served with curried dishes. A raita (a yogurt-based sauce) or a chutney is another common accompaniment.

What are the best Thai spices?

Galangal (lemongrass), coriander, turmeric and cinnamon are the best Thai spice. Cayenne pepper and clove are also good spices.

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

Does Thai use ginger?

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 it originated in Southeast Asia. There, it was used for medicinal purposes.

Ginger has been shown to reduce nausea and stimulate digestion. It may even help prevent migraines. Ginger also helps to relieve muscle spasms, reduce joint pain, and treat arthritis.

Ginger is often eaten 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

• 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)
• 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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• HomePage

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• Acute Inflammation and Metabolism - PubMed


• PubMed - Aging. Inflammation. The Environment

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• Is Pink Himalayan Salt Better Than Regular Salt?


• 10 Proven Health Benefits of Turmeric and Curcumin

How To

Are You able to make curry paste?

Curry paste uses dried chillies, shallots, galangal root, lemongrass, kaffir lime leaf, garlic, shrimp paste, sugar, salt, and sometimes coconut milk. It's used extensively in Thai cuisine.

One of the most widely used condiments in Southeast Asia is curry paste. Curry paste can add a distinct flavour to many dishes like curries.

It is easy to make your own at-home recipes! Follow the steps below to make it easy!

Step1 - Prepare Ingredients

• Before you start making this recipe, prepare all ingredients.
• Peel and chop shallots (about two cups). Cut galangal root in small pieces, about 3 inches long. Set aside.
• Next, you will need to peel and slice the garlic cloves (about 4 cloves). Lemongrass stems about 1/2 inch thick should be removed and finely chopped.
• After that, you will need to crush dried red chili peppers (about four tablespoons) before removing the seeds (optional).
• Next, cut the kaffir-lime leaves into thin strips (5 inches). Set aside the white portion of the stem.
• Next, drain and wash the shrimp paste (6 ounces), and then coarsely mashing it.
• Final, weigh out salt and sugar.

Step2 - Grind Ingredients

• Grind all ingredients together until smooth.
• The texture should look similar to peanut-butter.
• You can replace some oil with water if you wish to reduce the oil content of your dish.

Step3 - Add Coconut Milk

• Mix coconut milk with the mixture.
• You should slowly add the coconut milk so that it doesn't get too sticky.
• If you prefer less spice, add less chillies to the recipe and more galangalroot.
• If you like it spicier, add more chillies and less galangal root. The final product should be tasty to you.

Step4 - Serve

• Serve on top of your favourite foods.
• Enjoy!

Resources:

[TAG40] SPICES BOARD INDIA (Govt. of India) KURANGANI ROAD, BODINAYAKANUR - 625513

[TAG41] SPICES BOARD INDIA (Govt. of India) KURANGANI ROAD, BODINAYAKANUR - 625513

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