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Our mission is to promote sustainable food sources and provide access to the highest quality ingredients with integrity. We aim to encourage healthy eating while bringing joy with beautiful plates full of flavourful dishes.
Whether it's from a family recipe or from a 5-star restaurant, we believe everyone should have the chance to experience delightful cuisine. If you would like to contribute your talents or stories on our blog please contact us at [email protected] - we'd love to hear from you!
With love from Belovedsaffron.com - Enjoy the journey!
For now, love yourself and enjoy this one ...
Frequently Asked Questions
How to store your spices?
They should be kept out of direct sunlight and heat in an airtight container.
If you want to keep spices fresh for a long time, place them into a dark cupboard. This will help keep them fresh and prevent any deterioration due to 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 are best stored in an airtight glass jar or tin. If storing in plastic containers, make sure there is no moisture inside the container.
It is vital to always check the seal after opening, resealing and before storing.
You don't have to throw out leftover spices. Use them instead by adding them into other dishes. You can even freeze them to extend their shelf life.
What are 7 Indian spices?
Indian spices include a range of spices that are used to make Indian cuisine. They are usually made up of cardamoms, cumins, corianders, turmeric and fenugreek. They enhance flavour and aroma of dishes by blending with natural ingredients like meats and vegetables. Spices create unique flavour profiles, which make Indian cuisine so distinctive.
Cardamom has an earthy, sweet flavor with notes of ginger and citrus. It is used to flavour curries, rice dishes such biryani, and other Asian cuisines. Cumin has an earthy aroma and a rich, nutty flavour. It's often used in curries, dals, and meat dishes. Coriander gives dishes a mild nuttiness due to its sweet citrus aroma. It is often used in seasoning vegetables and lentils.
Turmeric's earthy flavour is enhanced by mustard, spices, pepper hints, and other spices. This spice is used in curries and other dishes. It has a golden color. Fenugreek is a spice with a rich aroma and earthy tones. It also has a bitter taste. It is commonly used to season meat dishes, such as kebabs and curry. Ginger is spicy, pungent, and has hints of citrus. It adds the perfect kick to dishes such as curries, chutneys, and soups. Asafoetida (hing) has a pungent smell and strong flavor that substitutes onion and garlic in some recipes.
These spices combine to create unique flavours that make Indian cuisine so distinctive.
What is the difference between cooking Whole and Ground Spices? Ground Spices?
There is no difference between cooking whole spices and with ground spices. After harvesting, spices are ground. So there is no difference in quality.
But the price gap is significant. Whole spices are more expensive due to the labour required for processing them. But the taste is worth it.
Bulk purchases of whole spices can often get you additional discounts. An example: If you buy an entire bag full of cinnamon sticks, you might get a discount.
The same applies to nutmeg and cloves, ginger or cardamom. You may be able save money if you buy these spices in bulk.
Whole spices can also last longer than the ground spices. Ground spices lose their potency very quickly due to oxidation.
However, the main reason we recommend whole spices is because they add character to recipes.
A delicious curry can be made with whole turmeric as opposed to ground turmeric. To make a spice mixture for chicken dishes, you can grind whole coriander seed.
Additionally, spices need to be ground. A large amount of whole spices is a good idea. That way, you won't run out of spices too fast.
What is the most popular ingredient in Thai cooking?
Thailand's main ingredients for all dishes are rice and curry. This is how you get an unforgettable flavor.
In Thailand, we call this combination "Khao Pad Krai," which means 'the best dish.' This is because when these two basic foods are combined into a single dish, they become incredibly delicious and irresistible.
The same goes for life. It is possible to achieve great success by combining the two key ingredients of hard work, perseverance, and determination.
As Khao Pad Krai did, passion and purpose can be combined to make you successful. You'll create something amazing if you combine them.
Remember that Thai food doesn't just require rice and curry. Next time you feel the urge to eat Thai food, think about how much more it can be than just rice. Experiment with other ingredients to see what fun it can be.
Does Thai use ginger?
The answer is yes. In traditional Thai cuisine, ginger is used extensively. Ginger is often used to make stir-fries and soups. It is also used in desserts, drinks, such a lassis.
Ginger is an indigenous plant of China, Japan and Korea. Its roots date back more that 5,000 years. It is thought that it originated in Southeast Asia, where its medicinal uses were cultivated.
Ginger has been known to improve digestion and reduce nausea. It may even help prevent migraines. Ginger is also known to reduce muscle spasms and joint pains as well as treating arthritis.
Ginger is often fresh in Thailand. The ginger root is then cut into thin strips. Once dried, it can be stored for future use. Ginger root can be purchased in cans or jars at Asian markets.
Statistics
- Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
- India contributes to 75% of global spice production. (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)
External Links
[TAG20]
- Is Pink Himalayan Salt Better Than Regular Salt?
- Turmeric and Curcumin have 10 proven health benefits
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How To
How to Make A Garlic Press
A garlic presse is an indispensable tool for home chefs. It makes it easy to mince garlic into a paste, puree it into soups or salad dressings, or even make a sauce. It's also great for crushing whole garlic cloves into a buttery spread or garlic salt.
However, if you don’t already have a garlic pressing machine, you might wonder how to get one. Here are some tips that will help you get started.
First, you need a large dish. Place the bowl underneath the press and pour the crushed garlic into it. Now adjust the pressure regulator to the maximum.
Next, rotate the handle clockwise until it clicks. The top of the press should lift up and expose a flat surface. This will allow you slide the blade back-and-forth over the bowl. Continue turning the handle counterclockwise to close the blades.
Finally, take out the pressed ginger and enjoy!
Here are other ways you can make use of this versatile tool.
- Use minced garlic in soups, sauces and salads as a seasoning or even as a garnish.
- Use the press to crush whole garlic cloves into a buttery spread
- Put whole garlic cloves on top of pizza dough, before you bake
- Blend roasted garlic into mashed potatoes or creamy polenta
- Use the press for homemade pesto
- Puree garlic into a smooth vinaigrette
Resources:
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