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Frequently Asked Questions

What is the difference between cooking with whole spices and using ground spices? Ground Spices?

There are no differences between cooking with whole spices or ground spices. After harvesting, all spices are ground. This ensures that there are no differences in the quality of spices.

The price difference is however significant. Whole spices are more expensive because of the labor required to process them. But the taste is worth it.

You'll often find extra discounts for bulk purchases when you buy whole spices. For example, you might receive a discount if you buy an entire bag of cinnamon sticks.

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

Whole spices also last longer than ground spices. This is because ground spices lose their potency quickly due to oxidation.

The main reason we recommend whole spices over dried is that they can add lots of flavor to recipes.

For instance, you can make a delicious curry with whole turmeric instead of ground turmeric. To make a spice mixture for chicken dishes, you can grind whole coriander seed.

The process of grinding spices takes a lot of time. A large amount of whole spices is a good idea. That way, you won't run out of spices too fast.

What are the seven Indian spices?

Indian spices are a collection of spices used in Indian cuisine. They are usually made up of cardamoms, cumins, corianders, turmeric and fenugreek. These spices add flavour and aroma to dishes by blending and complementing natural ingredients such as meats and vegetables. Combining spices creates unique flavour profiles that make Indian food so special.

Cardamom's sweet, pungent flavor is balanced with ginger and citrus notes. It is used often to flavor curries and rice dishes such as biryani. Cumin has an earthy, rich aroma and a nutty flavor. It is used to spice up curries, dals and meat dishes. Coriander has a sweet citrus aroma and adds a subtle nuttiness to dishes. It is often used in seasoning vegetables and lentils.

Turmeric has an earthy flavour with mustard, spices, and pepper hints. This spice is commonly used in curries and other dishes and has a golden hue. Fenugreek's aroma is rich and has earthy tones. It is often used to season meat dishes like kebabs and curries. Ginger is pungent and spicy with hints of citrus. It can be used to spice up soups, curries and chutneys. Asafoetida (hing), has a strong flavor and pungent smell that can be used in place of onion and garlic in certain recipes.

These spices produce unique flavors, which make Indian cooking distinctive.

Almond Flour and Almond Meal: What is the Difference?

As an almond flour alternative, an almond meal is more versatile because it can be used for baking, cooking, and even making nut-free dishes.

Almond flour might also contain gluten, which can make it hard to digest. Avoid gluten-free food if you have celiac disease, or any other digestive disorder.

While almond flour isn't considered a "superfood" per se, it contains healthy fats, fibre, protein, and vitamin E. It's also low in calories and sodium and contains no cholesterol.

The almond meal provides nutritional benefits such as magnesium, iron, zinc and manganese. It also contains vitamin A, B1 (thiamin), C, and folate.

Almond flour is made of almonds. Almond oil is made from polyunsaturated, monounsaturated, fatty oils. Both types lower LDL (bad cholesterol) and increase HDL(good cholesterol).

In addition, almond flour is rich in antioxidants, including flavonoids, phenolics, and proanthocyanidins. These compounds help to prevent oxidative damage from free radicals.

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.

Thai food includes paprika.

Yes. It is an ingredient in many dishes, including Pad See Ew (Thai fried rice), from eggs cooked in coconut milk.

Thai food, Mexican, Spanish or Indian cuisines, Thai food, Mexican, Spanish, Indian, Chinese, Thai, Thai, Greek, Turkish and Balkan cuisines all contain paprika.

Paprika can be traced back over 5,000 years ago to Ancient Greece. The Hungarian language means "pepper" and the word "paprika".

What is the Thai use for mint?

Lime-leaf mint (Mentha cervina) is the most commonly used type of mint in Thai cuisine.

Its mild, lemony taste adds freshness and zest to dishes. Thai dishes can also be enhanced by adding other spices such galangal or coriander to their flavour.

Mint can be used as a sweet or savoury herb. You can create authentic Thai flavours by choosing the right herbs, spices, and aromatics.

Next time you make Thai food, add some lime-leafmint for more flavor!

Happy cooking!

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

[TAG20]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin have 10 proven health benefits

[TAG23]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG26]

• PubMed - Acute Inflammation & Metabolism


• PubMed: Aging, inflammation, and the environment

[TAG29]

• Vanilla


• Genes & Nutrition

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 the most loved condiments in Southeast Asia. Curry paste can add a distinct flavour to many dishes like curries.

It's not difficult to make at home! Follow our step by step guide below.

Step1 - Prepare Ingredients

• Before you can start the recipe, it is important to have all the ingredients ready.
• To begin, you will need to peel and chop shallots (about 2 cups). Next, chop galangal root into small pieces (3 inches in length) and place aside.
• Next, you will need to peel and slice the garlic cloves (about 4 cloves). Lemongrass stems about 1/2 inch thick should be removed and finely chopped.
• Then, crush dried red chilli peppers (about four tablespoons) and remove the seeds (optional).
• Next, trim the kaffir lime leaves into strips about 5 inches in length. Set aside the white portion of the stem.
• After draining the shrimp paste, wash it well and then coarsely smash it.
• Finally, measure the sugar and salt.

Step2 - Grind Ingredients

• Blend all ingredients together until smooth.
• It should have a texture similar to 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

• Add coconut milk to the mixture, and mix well.
• You should slowly add the coconut milk so that it doesn't get too sticky.
• If you like it milder, reduce the number of chillies used and add more galangal root.
• If you prefer it spicy, add more chillies or less galangal roots. The final product should be tasty to you.

Step4 – Serve

• Serve on top of your favourite foods.
• Enjoy!

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