Story of the Spice Wheel

Saffron is particularly special for us; its magical scent along with its unique flavour inspires us each day and reveals a world of possibility in the kitchen.

We invite all brave souls who are keen to share their culinary secrets! If you have something delicious on your mind, don't hesitate to share it at [email protected] Let's show our appreciation for all those incredible cultures who dedicate their time and effort towards tantalising taste buds!

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

About ten years back, I had the first idea of pursuing spices as a profession. I worked in the specialty coffee industry for many years and did many caffeinated deep dives into the single origin coffee world where the term "terroir" was commonly used. The French term terroir refers to earth and climate, which give a food its unique flavor. A coffee bean can have a completely different taste depending on whether it is grown in Bolivia, East Timor, or any other place. Terroir is the taste of a place, it's a taste that comes from air, dirt, minerals and water. It can also come from monkey whispers and moonlight. This is a term that's often used in the wine industry but can also be found in coffee, chocolate and spices.
After leaving the coffee industry and getting tired of espresso, I moved on to the spice world, but didn't know how to improve my taste. I could not find a formal education in spices and I didn't want to go back to school. I searched and searched and finally found a natural perfume course in Berkeley, California, taught by a former therapist who is now a perfumer. Perfect. Bring on the smell and feelings!

Mandy Aftel's classes opened my eyes to the idea of layers of fragrance. Just like in a chorus, where the bass singers sing the low notes and the altos the middle notes, the layers combine to create harmony.

Mandy’s perfume wheel inspired me, especially her idea of grouping scents in musical categories: base, middle, and top notes.
Smell is one of our least understood senses. Scientists continue to study how we perceive scents and how messages are transmitted in the brain. Smell, taste, and flavor are difficult to describe. Our brains are able to quickly grasp the complex set of smell molecules and link them with associated emotions, experiences, or preferences. The scents of rhubarb and sage are a combination that is hard to describe. Jasmine and buttermilk. Cinnamon toast. And decaying leaves. How can we make sense out of all this? How do we choose what to cook? There are a variety of factors that influence our decision-making process, including associations, olfactory receptors, memories and different sensitivities. It's a fascinating journey that reveals why food brings us so much joy and meaning.

At first, I created Curio’s spice wheel for myself to learn more about the spices and how they compare in a vast flavor landscape with over 10,000 distinct aromas that our noses are able to detect but not always identify. As taught by my Aunt Judy, I used watercolor to show how flavors and scents can overlap, and not always form hard lines. The colorful side of this wheel is intended to fuel curiosity and increase knowledge by visualizing flavors. Keep in mind, however, that the colors do not work like an art color wheel. If you're looking for complementary flavors (that concept of art class does not need to apply), keep this fact in mind. As you explore your spice wheel, here are some fun challenges:

• The two types of cinnamon are not next to one another on the wheel. Do a taste and smell comparison after you find them on the wheel. What do you observe?
• There are some 'piney,''resinous and resinous' flavors in the wheel. Think about the flavor associations and what they bring to mind.
• Put a few seeds of fennel in your mouth, and then plug your nose. After a few seconds, release the plug from your nose. What's different? When you remove your nose plug, do you see any colors?
• You can start by looking for a spice you are familiar with and then look at the section below to see if it has any spices that you have never used before. Try experimenting with flavors adjacent to those you are familiar with and see how they create a different yet familiar flavor experience.

Follow your nose, says our bear emblem in our logo.

Click here to purchase a Curio Spice Wheel

Frequently Asked Questions

What Thai spice should I use to cook Thai food in my own kitchen?

In order to cook authentic Thai food at home you will need five spices: black pepper (cayenne), coriander seeds (coriander seeds), turmeric and cinnamon. Each of these ingredients has its distinct flavour profile and plays a vital role in creating delicious dishes.

Cinnamon provides sweetness while black pepper enhances the flavours. Coriander seeds provide a spicy kick and turmeric gives curry powder the yellow color it is known for. Cayenne peppers provide heat and cilantro provides freshness. Finally, cinnamon adds depth and complexity to any dish.

These spices are available at most grocery stores. However, if you prefer to order them online, we have recommendations.

Thai food includes paprika.

Yes. It's an ingredient in many dishes including Pad See Ew (Thai Fried Rice), and eggs cooked in coconut milk.

Thai, Mexican, Spanish, Indian and Chinese cuisines include paprika.

Paprika is a product that dates back over 5,000-years to Ancient Greece. The word "paprika" comes from the Hungarian language meaning "pepper. "

What are the typical spices, condiments, and seasonings used in their dishes in Thailand?

Thai cuisine is a mixture of Asian influences. Its roots lie in India and China, along with Southeast Asia.

The essential ingredient of Thai food is freshness. It is easier to get the best flavour from ingredients if they are picked earlier and cooked quickly. This is the reason meat, fish, fruits and vegetables are often eaten raw.

Spices and sauces add complexity and fragrance to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. are used frequently.

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 can also be gluten-containing, which can make it difficult to digest. If you have celiac disease or another digestive disorder, it's essential to avoid gluten-free foods.

Almond flour isn’t considered a superfood per se but it does contain healthy fats, fibre and protein and no cholesterol.

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.

Almond flour, made from almonds contains monounsaturated and polyunsaturated oil. Both types reduce LDL (bad) cholesterol and increase HDL ("good") cholesterol.

Almond flour is also high in antioxidants, such as 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 milk is often sold with almond flour, which has been fortified with additional nutrients.

What kind of mint is used to make Thai food?

Thai cuisine uses the most popular type of mint, the lime-leaf (Mentha cevina).

Its mild, lemony taste adds freshness and zest to dishes. Thai dishes often include other spices such as galangal (lemongrass), garlic, and coriander.

Mint is a versatile herb and can be used in both sweet and savoury recipes. To achieve authentic Thai flavours, it is important to use the right spices, herbs and aromatics.

For extra flavor, make sure to add lime-leaf mint next time you prepare a Thai meal!

Enjoy your cooking!

Is garlic used in Thai cooking?

Thai cuisine makes use of garlic. Garlic is commonly added to salads.

In Thailand, garlic can be chopped and fried along with ginger and shallots. Also, you can eat it with sticky white rice.

Chilli paste, salt and lime juice are the most popular ways to eat garlic. This is "Nam Phrik" or "namphrik". Nam phrik is often accompanied by grilled chicken or beef.

Which are the best Thai spice?

Galangal, galangal, coriander, turmeric, ginger, cinnamon and clove are the best Thai herbs. Cayenne pepper and clove are also good spices.

Some other valuable spices include rose petals, bay leaves, curry leaves, pandan leaves, kaffir lime leaves, vanilla beans, tamarind pods, lemon grass, basil, and mint.

Statistics

• 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)
• 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: Acute Inflammation, Metabolism and Metabolism


• PubMed - Aging. Inflammation. The Environment

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• HomePage

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• Validation of Novel Lifestyle Inflammation Scores (PMC)


• PubMed: Molecular mechanisms of curcumins suppressing tumorigenesis, angiogenesis and metastasis. Focus on NF-kB pathway – PubMed

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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

How To

How to Cut Shiitake Mushrooms

The shiitakes seem to be doing well. You can't go wrong with them. They are fine. But how can we make them cut without hurting ourselves? We've tried everything, even scissors. But they keep slipping out of our hands. What's the problem?

You have a trick. Use a rubber band to secure the stem of your mushroom. By doing this, you won’t slip and get cut.

You might think that it seems too simple. It is. But it's also very effective.

The rubber band makes the stem slippery, so it feels natural when you pick it up. You can also hold the stem tight.

Do it! It's so easy to chop mushrooms now.

Resources:

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