The Perfect Molten lava recipe | lotus Biscoff lava cake | Chocolate fondant recipe |

By Caroline Anderson May 20, 2023 13 mins read 705 Views

At Belovedsaffron.com, we are passionate about spices, herbs, good food and organic eating. Our mission is to bring awareness about the different cultures and their culinary art forms from around the globe. We provide recipes from world-renowned chefs and home cooks so that you can treat your taste buds to a full range of flavours that span far and wide. I have a special connection with saffron - the foundation on which this website was built! But there is much more to our site than just saffron and recipes. We strive to promote organic and sustainable eating through our blog posts that feature people who dedicate their lives to creating delicious dishes in home kitchens and 5-star restaurants. If you would like to share your own secret family recipe or contribute in any other way, do not hesitate to contact us at [email protected]. You are awesome, and so should your cooking!

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

The Perfect Molten lava recipe | lotus Biscoff lava cake | Chocolate fondant recipe |

Frequently Asked Questions

What's the Difference Between Cooking With Whole vs. Ground Spices?

There are no significant differences in the cooking of whole and ground spices. All spices can be ground once they have been harvested. So there is no difference in quality.

The price difference is however significant. Whole spices can be more expensive due to the labor involved in their processing. However, the flavor is worth it.

Buy whole spices and you'll often receive additional discounts. You might get a discount if your entire bag is of cinnamon sticks.

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

Ground spices last much longer than whole spices. Because ground spices lose potency quickly from oxidation, this is why whole spices last longer than ground spices.

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

You can make a delicious curry by using whole turmeric in place of ground turmeric. You can also use whole coriander to create a spice combination for chicken dishes.

Grinding spices takes time. It makes sense to purchase large quantities of whole spices when you are buying them. This will ensure that you don't run out of spices quickly.

What is the most recognizable ingredient in Thai food?

In Thailand, two main ingredients make up the heart of all dishes: rice and curry. These two elements combine to create a memorable flavor.

Combining these two basic foods into one dish is known as "Khaopad Krai" in Thailand.

This is true for all aspects of life. If you combine hard work with perseverance, you can achieve great success.

Like Khao Pad Krai, you can also succeed by combining the right ingredients: passion and purpose. When you combine these ingredients, you can create something remarkable.

If you find yourself craving Thai food, keep in mind that Thai food is more than rice and curry. Experiment with other ingredients to see what fun it can be.

How to Store Spices

Keep them away from heat and light.

To store spices for longer periods of time, place them in a dark cupboard. This will ensure that they stay fresh and prevent any possible oxidation.

Store your spices in a cool, dry area away from direct sunlight. If the spice is placed near a heater or window, it may lose its flavour and aroma.

Spices can be best kept in an airtight container or tin. Make sure that there is no moisture in any plastic containers you store spices in.

It is vital to always check the seal after opening, resealing and before storing.

Don't toss out any leftover spices. Don't throw them away, instead use them in new recipes. They can be frozen to prolong their shelf-life.

What are the common condiments, spices and seasonings they use in their Thai dishes?

Thai cuisine is a mixture of Asian influences. Its roots are found in India and China, as well as Southeast Asia.

Freshness, the essential ingredient of Thai cuisine, is key. There is much more flavour when ingredients are picked early and cooked quickly. This is why meat, fish, vegetables, fruits, herbs, nuts, seeds, and grains are often eaten raw and served hot.

Sauces and spices add depth and flavor 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.

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)
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)
Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)

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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 one of the most popular condiments in Southeast Asia. This unique flavor can be added to many dishes including curries, soups and stir-fries as well as rice dishes, noodles, desserts, and rice dishes.

It's very simple to make this at home. Just follow our step-by-step guide below:

Step1 - Prepare Ingredients

You need to prepare all ingredients before starting this recipe.
Start by peeling and chopping shallots (about 2 cups). Cut galangal root in small pieces, about 3 inches long. Set aside.
Next, slice four garlic cloves. Next, peel and mince the lemongrass stems (about 1/2-inch thick).
Crush the red chilli peppers with about four tablespoons of water and remove the seeds.
Next, cut the kaffir-lime leaves into thin strips (5 inches). Take out the white part and place it in a bowl.
After that, wash and drain shrimp paste (about 6 ounces), then coarsely mash it.
Measure out the sugar and salt.

Step2 - Grind Ingredients

Mix all ingredients until well combined.
The texture should be comparable to peanut butter.
Take note: If you are looking to reduce oil in your dish you can add water to the mix.

Step3 - Add Coconut Milk

Add coconut milk to the mixture, and mix well.
Add coconut milk slowly so that the paste does not become too sticky.
You can reduce the amount of chillies and increase the quantity of galangal root if you prefer it less spicy.
You can make it more spicy by adding more chilies and less galangal root. The final product should be tasty to you.

Step4 – Serve