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At Belovedsaffron.com, we are dedicated to exploring the amazing world of spices and herbs, encouraging sustainable eating practices and sharing meaningful stories.

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 are the main Flavours of Thai Cooking?

Thai cuisine includes several distinct regional cuisines. There are five main types of Thai cuisine: Northern, Central, Southern and Eastern. Each region has its unique flavour profile.

Thai food can be described as sweet, salty or sour.

Thais appreciate sweetness. It makes Thai food taste better. Thai cuisine has a lot of sweet ingredients such as coconut milk and palm sugar (gula Melaka).

Thailand's most popular food is sourness. Hot dishes can often be paired with sour foods. This combination balances out the heat.

Thai food has a lot of spicy ingredients. Thai recipes often include spices such as galangal and ginger root.

What is the Thai use for mint?

The most common type of mint used in Thai cuisine is lime-leaf mint (Mentha Cervina).

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

Mint can be used in sweet or savoury dishes. You can create authentic Thai flavours by choosing the right herbs, spices, and aromatics.

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

Enjoy your cooking!

What's the difference between cooking whole and with ground spices? Ground Spices?

There isn't any difference between cooking with whole spices and ground spices. All spices are ground after harvesting. This ensures that there are no differences in the quality of spices.

However, the price differences are significant. Because of the labor involved in making whole spices, they cost more. But the flavour is well worth it.

Bulk purchases of whole spices can often get you additional discounts. For example, you might receive a discount if you buy an entire bag of cinnamon sticks.

The same is true for nutmeg cloves ginger, cardamom, and ginger. This can help you save money on spices if you buy them in bulk.

Whole spices also last longer than ground spices. This is because ground spices lose their potency quickly due to oxidation.

Whole spices are a great way to add personality and flavor to your recipe.

For instance, you can make a delicious curry with whole turmeric instead of ground turmeric. To make a spice mixture for chicken dishes, you can grind whole coriander seed.

It takes time to grind spices. It is sensible to purchase large quantities when buying whole spices. So you don't run short of spices.

What are the uses of Thai spice?

We all have heard the term Thai spices, but we don't understand what it really means. It makes our mouths water when we try it.

It's more than just a spice. It is an important ingredient that gives flavor and depth to bland dishes.

There are thousands of Thai recipes, but very few include the authentic flavor. So let's help you figure out how to ensure you're adding these delicious flavors to your meals.

Thais have been using spices and herbs to flavor food and drinks since ancient times. Thai comes from the Sanskrit term for "to prepare".

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 also consume more chili peppers per capita than Americans and Europeans.

A local Asian grocery store is the best place to learn more about Thai spice. There, you'll find a wide variety of ingredients, including dried chilies, fresh basil leaves, curry paste, and even ground black pepper.

Whole peppercorns, whole cloves, cinnamon sticks and star anise may also be found.

There are two types of spices in Thai cuisine: dry and wet. Most Thai cuisine uses dry spices, which are ground and pulverized finely.

Dry spices are typically added directly to a dish. A good example is chicken soup with ground red pepper. Wet spices are commonly mixed with oil or butter to form a paste.

Wet spices are used in dressings, sauces and marinades. Some common wet spices include fish sauce, oyster sauce, soy sauce, sesame oil, curry paste, and hoisin sauce.

To make Thai food at your home, it is important to understand which spices are best with particular 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. This market has everything you need, including dried chilies as well as exotic herbs and spices.

These Thai recipes will make you hungry next time!

Can you add spice to a beverage?

I love how spices bring flavour to food. How can you make spices come to life when they are used in drinks?

Spices are great because they bring out the best in any beverage. Add a pinch of cinnamon or nutmeg to your favorite beverage, such as coffee, tea, or hot chocolate.

But most recipes call for ground spices, meaning you'll need fresh whole spices. This is sensible, but it can be expensive, time-consuming, and requires storage space.

Here's where the magic happens. With some creativity, your favourite spices can be made into powdered forms that are easy to use. Mix them with your favorite drinks to make delicious spiced beverages.

There are two possible ways to create these powders. One method involves grinding whole spices into fine powder. Another way is to grind the spices in a mortar and pestle.

Whatever method you choose to use, you will find that powders are much easier than whole spices. Powder keeps well, so you will never run out.

Mixing spices can be fun to create new flavors. You could make minty water by combining spearmint and peppermint. For spicy ginger tea, use ginger and cardamom capsules.

Once you have mastered the art of making powdered spices you can use that same technique for herbs. Some popular herbs include basil, oregano, rosemary, thyme, and sage.

The possibilities are limitless. Powdered spices can enhance the flavor and texture of beverages, such as soups or salads, as well as the taste of pasta.

Statistics

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)
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)
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)

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How To

Are you a master of making curry paste?

Curry paste is made from dried chillies, shallots and galangal root. It also contains lemongrass, galangal root (lemongrass), lemongrass, kaffir Lim leaf, garlic, shrimp paste and sugar. It is used extensively in Thai cuisine.

Curry paste is a very popular condiment in Southeast Asia. Curry paste adds a distinctive flavour to many dishes such as curries and soups, stir fries, stir-fries or rice dishes.

It's very simple to make this at home. Follow the steps below to make it easy!

Step1 - Prepare Ingredients

You need to prepare all ingredients before starting this recipe.
Begin by peeling and cutting shallots into small pieces (about 2 cups). Next, chop galangal root into small pieces (3 inches in length) and place aside.
Next, you will need to peel and slice the garlic cloves (about 4 cloves). Next, peel and mince the lemongrass stems (about 1/2-inch thick).
Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
Next, trim the kaffir lime leaves into strips about 5 inches in length. Next, remove the white part from the stem and leave it alone.
Then drain the shrimp paste (6 ounces) and then coarsely mash it.
Measure out the sugar and salt.

Step2 - Grind Ingredients

Blend all ingredients until smooth
The texture should be very similar 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.
You should slowly add the coconut milk so that it doesn't get too sticky.
If you like it milder, reduce the number of chillies used and add 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