The best saffron wet cake | I can eat this cake every day

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 ... 

Frequently Asked Questions

What are the most delicious Thai spices?

Galangal, coriander and turmeric are the best Thai spices. Other good spices include clove, cardamom and black peppercorn as well as cloves, star anise and cloves.

Rose petals and bay leaves, pandan leafs, curry leaves, pandan leave, kaffir lemon leaves, vanilla beans. Tamarind pods, lemongrass, basil, mint are other useful spices.

What are the main spices, condiments, seasonings and herbs used in Thai cuisine?

Thai cuisine is a blend of influences from Asia. Its roots lie in India, China, and Southeast Asia.

Freshness is the most important ingredient in Thai food. Ingredients that are quickly cooked and picked at the right time will have more flavour. This is why meats, fish, vegetables and fruits are often eaten raw and hot.

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. These ingredients are common.

What are the 11 spice ingredients in Indian cooking?

Indian cuisine includes eleven spices, including cumin, coriander, cumin, mustard, fennel, and nigella seed, as well as black pepper, cloves and cinnamon sticks, dry red chill powder, turmeric, cardamom, and black pepper.

These ingredients are used in almost every dish. These spices give a distinctive taste to dishes such as dal (lentils), curries, chutneys, pickles, rice, bread, and sweets.

For health reasons, spices are also beneficial. One example is turmeric, which helps fight cancer cells. Bad breath is protected by cloves. Black pepper decreases cholesterol. Cinnamon lowers blood pressure. And ginger aids digestion.

A spice rack is a fantastic kitchen tool that allows you experiment with different combinations. You have the option to make your own mixes of spices, or you can buy ready-made ones that include all the essential spices.

Some people don't like spices. Some people believe spices can only mask the natural flavor of food and don't improve it. However, adding a pinch of salt or pepper is no harm in enhancing the flavor of your meals.

Most chefs agree spices are essential to culinary art. Many dishes would lack flavor and be boring without them. So next time you're feeling adventurous, why not try a new recipe and see what happens?

What is the difference between cooking with whole spices and using 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, this price differential is quite significant. Whole spices are more expensive due to the labour required for processing them. The flavor is well worth the effort.

When you buy bulk spices, you may get additional discounts. An example: If you buy an entire bag full of cinnamon sticks, you might get a discount.

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

Ground spices are also more durable than whole spices. Ground spices lose their potency rapidly due to oxygenation.

We recommend buying whole spices because they add flavor to your recipes.

You can make delicious curry using whole turmeric, instead of ground turmeric. For chicken dishes, whole coriander seeds can be ground to make a spice blend.

The process of grinding spices takes a lot of time. If you're buying whole spices it makes sense for you to buy large quantities. You won't run low on spices if you buy large quantities.

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

External Links

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• PubMed - Acute Inflammation & Metabolism


• PubMed - Aging, inflammation, the environment

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• Cumin – Wikipedia


• Charlemagne - Wikipedia

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• HomePage

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin are proving to have health benefits.

How To

How to store spices for cooking?

I'll show you how to store spices properly for best results. First, we must understand how food is stored.

Because spice's flavour is diminished by light exposure, it should be stored in airtight containers. This is due to oxidation which occurs when oxygen combines with organic compounds such as those found in spices.

To prevent oxidation of spices, keep them in dark cupboards. Spices will lose their flavour quickly if the conditions aren’t met.

You can preserve the flavor of spices by keeping them in sealed jars, away from direct sunlight.

You can add herbs and spices to water to make a flavoured drink. Mix two teaspoons of ground cinnamon and 1/2 cup warm water. Stir well. Serve immediately with a squeeze of lemon.

Dried herbs can be added to soups stews, casseroles pasta dishes rice dishes salads and desserts. Simply sprinkle the spice mixture evenly over the dish and sit for 5-10 minutes before serving.

Remaining cooked vegetables, fruit and meats can be used in your favorite recipes to make snacks.

If you want to take advantage of the flavours of fresh herbs and spices, chop or tear them up and add them to foods while they're still hot. It is also possible to freeze herbs and spices in muffin cups or ice cube trays. Once frozen, place them in freezer bags or zip-top bags.

Resources:

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