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By Jessica Rogers April 12, 2023 14 mins read 15121408 Views

At Belovedsaffron.com, we believe that the key to good food and healthy eating is the proper use of spices, herbs, and other fresh ingredients. We strive to bring awareness of sustainable, organic farming and a wide range of flavors worldwide to our readers.

Our mission also includes recognizing the many wonderful chefs and home cooks who dedicate themselves to creating delicious meals for their families or acclaimed restaurants worldwide.

We treasure any contributions you would like to make to our blog, or if you have a family recipe you'd like to share with our community, please reach out at [email protected]. You are amazing, and so should your tasty cooking!

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

Frequently Asked Questions

What's the difference between curried and curry?

There is no difference between the spellings. Both words are used to describe the same thing: Indian dishes that combine meat or vegetables with various seasonings.

Curry is derived in Hindi from kari, which means to rub. This refers the way that the spice mix is applied onto the food. Curried foods are typically cooked until browned.

Curried dishes were once reserved for special occasions, but today, they're enjoyed frequently throughout India. They can be made with chicken, beef or lamb and include vegetables as well.

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

What are the 7 Indian spices?

Indian spices refers to a variety of spices that are used in Indian cooking. They usually include cardamom (also known by hing), cumin, turmeric, coriander,fenugreek, ginger, and asafoetida. Spices add flavour to dishes by blending natural ingredients like meats, vegetables and spices. These spices combine to create distinctive flavour profiles which are the hallmark of Indian cooking.

Cardamom is sweet and pungent with hints ginger and citrus. It's used in many dishes, including biryani and curries. Cumin has a earthy aroma and a rich, bitter flavour. It is commonly added to curries and meat dishes, as well as dals. Coriander gives dishes a mild nuttiness due to its sweet citrus aroma. It is used often to season vegetables and lentils.

Turmeric has an earthy flavour with mustard, spices, and pepper hints. This spice is popularly used in curries as well as other dishes. Fenugreek possesses a rich, earthy scent, slightly bitter flavour, and earthy tone tones. It is often used in seasoning meat dishes like kebabs, curries, and kebabs. It is spicy and pungent with citrus hints. It adds a spicy kick to dishes like soups and chutneys. Asafoetida, or hing, has a pungent aroma and strong flavor. It can be substituted for onion and garlic in some recipes.

These spices are a unique combination that creates Indian cuisine.

What purpose is Thai spice used?

It's a term we all have heard, even though we don't know what it actually means. But once we start to feel the heat in our mouths, we wonder why it hasn't been eaten more.

It's much more than a spice. It's an essential ingredient that adds flavor and depth to dishes that would otherwise be bland.

Thousands of recipes call for Thai spices, but few of them include the real deal. So let's help you figure out how to ensure you're adding these delicious flavors to your meals.

Thais have been using herbs and spices in their cooking since antiquity to add flavor to food. Thai, which means "to make", comes from the Sanskrit word.

Thais are still fond of spicy foods. This preference can often be attributed to Thailand's hot weather, which makes it hard to stay warm without hot beverages. Thais are also more likely to consume chili peppers as compared to Americans or Europeans.

A local Asian grocery store is the best place to learn more about Thai spice. There will be a large selection of ingredients available including dried chilies (fresh basil leaves), curry paste, ground black pepper, and curry paste.

You may also come across whole peppercorns, cloves, cinnamon sticks, star anise, cardamom pods, ginger root, turmeric powder, cumin seeds, coriander seeds, fennel seeds, nutmeg, mace, mustard seed, saffron threads, garlic, onion, rice vinegar and tamarind juice.

Thai cuisine offers two types of spices: dry and moist. The dry spices are usually ground while the wet spices are crushed or pounded finely.

Dry spices are typically added directly to a dish. For example, you can sprinkle ground red pepper onto your chicken soup. Mixing wet spices with oil or butter can create a paste.

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

Thai recipes can be prepared at home by knowing which spices pair well with what ingredients.

Red pepper flakes should be used if you're using beef. If you use seafood like shrimp, you should use white pepper instead.

Finally, you can always order online if you don't have access to a good quality Asian market. You will find everything from dried chilies to exotic herbs and spices here.

These Thai recipes will make you hungry next time!

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)
India contributes to 75% of global spice production. (en.wikipedia.org)
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)

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How To

Do You Know How To Make 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's used extensively in Thai cuisine.

Curry paste is one of the most popular condiments 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 is very easy to make it at home. Follow our step-bystep guide below.

Step1 - Prepare Ingredients

Before you can start the recipe, it is important to have all the ingredients ready.
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). Peel and finely mince 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).
Cut the kaffirlime leaves into small strips, approximately 5 inches in length. Set aside the white portion of the stem.
After draining the shrimp paste, wash it well and then coarsely smash it.
Finally, measure out sugar and salt.

Step2 - Grind Ingredients

Blend all ingredients until smooth
The texture should be similar to that of 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

Add coconut milk to the mixture and mix well.
You should slowly add the coconut milk so that it doesn't get 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