This is the world's most expensive spice! (Kashmiri Saffron)

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

Frequently Asked Questions

How to Store Spices

They should be kept out of direct sunlight and heat in an airtight container.

Place them in a dark cupboard to store spices for extended periods. This will help preserve the spices and prevent oxidation.

Keep spices away from direct sunlight in a dry, cool place. The spice may lose flavour and aroma if placed near a window or heater.

Spices should be stored in an airtight tin or glass jar. If you are storing your spices in plastic containers, ensure there is no moisture.

Check the seal every time you open and reseal it. Heat can cause moisture to spoil your product.

If you have leftover spices, don't throw them away. Don't throw them away, instead use them in new recipes. They can be frozen to prolong their shelf-life.

What are the principal Flavours in Thai Cuisine?

Thai cuisine includes several distinct regional cuisines. These include Northern and Central Thai cuisines, as well as Southern, Eastern, Western, Eastern, Western, Northeastern Thai food. Each region has its distinctive flavour profile.

The most common flavours in Thai food are sweet, salty, sour, spicy, bitter, pungent, and nutty.

Thais value sweetness as it makes the food more enjoyable. Thai cuisine relies heavily on sweet ingredients, such as coconut milk (gula melaka), and palm sugar.

Sourness is also very popular in Thailand. Hot dishes are often served with sour foods. This helps to balance out the heat.

Thai food has a lot of spicy ingredients. Thai recipes often include spices such as galangal and ginger root.

What are the spices, condiments and seasonings Thailand uses in its dishes?

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

Freshness is the key ingredient in Thai cuisine. There is much more flavour when ingredients are picked early and cooked quickly. This is why meats, fish, vegetables and fruits are often eaten raw and hot.

Spices and sauces give dishes depth and color. 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 commonly used.

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 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)

External Links

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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

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• Cumin – Wikipedia


• Charlemagne - Wikipedia

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• Vanilla


• Genes & Nutrition

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• Validation and Development of Novel Lifestyle and Dietary Inflammation Scores – PMC


• Molecular mechanisms that curcumins have on tumorigenesis, angigenesis and metastasis. This article is from PubMed.

How To

Are you a master of making curry paste?

Curry paste contains dried chillies and shallots, galangal roots, lemongrass (kaffir lime leaf), garlic, shrimp paste, sugar and salt. 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 is easy to make your own at-home recipes! Follow our step by step guide below.

Step1 - Prepare Ingredients

• Before you start this recipe, make sure that all ingredients are prepared.
• Begin by peeling and cutting shallots into small pieces (about 2 cups). Next, chop galangal root into small pieces (3 inches in length) and place aside.
• Next, remove and cut the cloves of garlic (about four cloves). Peel and finely mince lemongrass stems (about 1/2 inch thick).
• Crush the red chilli peppers with about four tablespoons of water and remove the seeds.
• Next, cut kaffir lime leaves into thin strips (about 5 inches long). The white part of your stem should be removed and put aside.
• Once the shrimp paste has been drained, rinse it and then coarsely crush it.
• Finally, measure out sugar and salt.

Step2 - Grind Ingredients

• Combine all ingredients and blend until smooth.
• The texture should be similar to that of peanut butter.
• If you would like to reduce the amount oil in your dish, you could substitute water for some of it.

Step3 - Add Coconut Milk

• Mix the coconut milk into the mixture.
• Add coconut milk slowly so that the paste does not become too sticky.
• If you prefer less spicy, add fewer chillies and more galangal root.
• For a more spicy taste, increase the amount of chillies and reduce the use of galangal root. The final product should be tasty to you.

Step4 - Serve

• Serve with your favourite foods.
• Enjoy!

Resources:

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