SPICES BOARD LIVE E-AUCTION 04/09/2023 - MAS

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Frequently Asked Questions

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

There are no significant differences in the cooking of whole and ground spices. After harvesting, all spices are ground. So there is no difference in quality.

But the price gap is significant. Whole spices cost more because of the labour involved in processing them. However, the flavor is worth it.

You'll often find extra discounts for bulk purchases when you buy whole spices. You might get a discount if your entire bag is of cinnamon sticks.

It is the same for cardamom and cloves as well as ginger, ginger, nutmeg, and ginger. This can help you save money on spices if you buy them in bulk.

Whole spices can also last longer than the ground spices. Ground spices lose their potency very quickly due to oxidation.

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

You can make a delicious curry by using whole turmeric in place of ground turmeric. You can also grind whole coriander leaves to make a spice mix for chicken dishes.

Grinding spices takes time. When you buy whole spices, it makes sense to buy a large quantity. So you don't run short of spices.

Does Thai use ginger?

The answer is yes. The traditional Thai cooking uses ginger heavily. It is commonly added to stir-fries or soups. Ginger is also used in desserts such as lassis.

Ginger is native to China, Japan, and Korea, and its origins date back more than 5,000 years. It is thought that it originated in Southeast Asia, where its medicinal uses were cultivated.

Ginger is known to stimulate digestion and relieve nausea. It may even help prevent migraines. Ginger aids in relieving muscle spasms and joint pains. It can also treat arthritis.

Ginger is most commonly used fresh in Thailand. It is then cut into thin strips and dried. You can buy ginger root in jars or cans from Asian markets.

What is the most recognizable ingredient in Thai food?

Thailand's two main ingredients form the heart of all Thai dishes. They are rice and curry. These two elements combine to create a memorable flavor.

The combination is called "Khao Pad Krai" in Thailand. This means that when two simple foods are combined, they can become irresistible and delicious.

This is true for all aspects of life. You can achieve great success if you combine the right two ingredients - hard work and perseverance.

Like Khao Pad Krai, you can also succeed by combining the right ingredients: passion and purpose. Combine them and you will create something truly extraordinary.

If you find yourself craving Thai food, keep in mind that Thai food is more than rice and curry. Try experimenting with other ingredients and see how much fun it can be!

How to Store Spices

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

For longer storage, store spices in a dark cabinet. This will help preserve the spices and prevent oxidation.

Keep spices dry and away from sunlight in a cool, dry place. A heater or window can cause the spice to lose its aroma and flavour.

Spices work best in an airtight 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.

Don't toss out any leftover spices. Make sure to use leftover spices in other recipes. To extend their shelf life, you can freeze them.

Is it possible to add spice to a drink?

I love spices adding flavour to food. How do you make spices alive in drinks?

Spices are great because they bring out the best in any beverage. You can add a little cinnamon or nutmeg to any glass of wine, beer or coffee.

However, most recipes call for ground spice so you will need fresh whole spices. It makes sense but is time-consuming and expensive.

That'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 methods to make these powders. One method involves grinding whole spices into fine powder. Another method is to use a mortar & pestle to grind the spices until they are finely ground.

Whichever method you choose, you'll find that the resulting powder is much easier to measure out and store than whole spices. Plus, the powder keeps well so that you won't run out of stock.

Mixing different spices can create new flavors. For example, you could combine peppermint and spearmint leaves to make minty water. Ginger and cardamom pods can be used to make spicy ginger Tea.

Once you are skilled in the production of powdered spices, it is possible to apply that technique to herbs. Some of the most common herbs are basil, rosemary, thyme, oregano and sage.

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

Almond Flour vs. Almond Meal: What's the Difference?

An almond meal can be used as an alternative to almond flour. It can also be used in cooking and baking.

Almond flour might also contain gluten, which can make it hard to digest. It's important to avoid gluten-free diets if your condition is celiac.

Although almond flour isn’t considered to be a “superfood”, it is rich in healthy fats and fibre.

The nutritional benefits of the almond meal include magnesium, copper, iron, zinc, manganese, phosphorus, potassium, calcium, and vitamins A, B1 (thiamin), and C. In addition, it provides 25 percent of the daily value for folate, 20 percent for niacin, 15 percent for pantothenic acid, and 5 percent for riboflavin.

Because it's made from almonds, almond flour contains monounsaturated fatty acids, while almond oil contains polyunsaturated fatty acids. Both help to lower LDL (bad), and increase HDL levels.

Almond flour is high in antioxidants including phenolics, flavonoids, and proanthocyanidins. These compounds prevent free radical-induced oxidative stress.

The Journal of Agricultural Food Chemistry published a study that found almond flour to have the same antioxidant activity as blueberries, cranberries and pomegranates.

Almond flour can be purchased with almond milk that has been supplemented with nutrients.

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)
• 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 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

[TAG29]

• PubMed: Acute Inflammation, Metabolism and Metabolism


• PubMed: Aging and inflammation in the environment

[TAG32]

• Vanilla


• Herbs, Spices, and Biomarkers Based on Human Intervention Studies – A Systematic Review

[TAG35]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG38]

• HomePage

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 is widely used 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's not difficult to make at home! Follow our step by step guide below.

Step1 - Prepare Ingredients

• You need to prepare all ingredients before starting this recipe.
• First, peel and chop shallots (2 cups). Next, chop galangal root into small pieces (3 inches in length) and place aside.
• Next, remove and cut the cloves of garlic (about four cloves). The lemongrass stems should be roughly 1/2 inch thick.
• Then, crush dried red chilli peppers (about four tablespoons) and remove the seeds (optional).
• Cut the kaffirlime leaves into small strips, approximately 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.
• Final, weigh out salt and sugar.

Step2 - Grind Ingredients

• Combine all ingredients and blend until smooth.
• The texture should look 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 coconut milk with the mixture.
• Add coconut milk slowly so that the paste does not become too sticky.
• If you like it milder, reduce the number of chillies used and add more galangal root.
• You may prefer it hotter, so add more chilies or less galangalroot. You should enjoy the final product.

Step4 -- Serve

• Top your favorite foods with this topping.
• Enjoy!

Resources:

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