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Frequently Asked Questions
What is the difference between cooking with whole spices and using ground spices? Ground Spices?
There is no difference in cooking with whole spices and cooked with ground spices. After harvesting, all spices are ground. It doesn't make a difference in terms of quality.
However, the price difference is substantial. Whole spices are more expensive due to the labour required for processing them. But the flavour is worth it.
You'll often find extra discounts for bulk purchases when you buy whole spices. You might get a discount if your entire bag is of cinnamon sticks.
The same goes for nutmeg, cloves, ginger, cardamom, etc. You might be able to save money by buying these spices in bulk.
Whole spices can also last longer than the ground spices. Ground spices quickly lose their potency 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. You can also use whole coriander to create a spice combination for chicken dishes.
The process of grinding spices takes a lot of time. When you buy whole spices, it makes sense to buy a large quantity. That way, you won't run out of spices too fast.
What are the primary Flavours in Thai cooking?
Thai cuisine includes several distinct regional cuisines. There are five main types of Thai cuisine: Northern, Central, Southern and Eastern. Each region has a distinct flavour profile.
Thai food is known for its sweet, salty and sour flavors.
Sweetness is essential for Thais because it makes the dishes palatable. Sweet ingredients such as palm sugar (gula melaka) and coconut milk play a significant role in Thai cuisine.
In Thailand, sourness is very popular. Hot dishes are often paired with sour foods. This helps to balance the heat.
Spicy food is another crucial ingredient in Thai food. Thai cuisine is rich in spices like galangal, ginger root and chilli pepper.
What are the 7 Indian spices you use?
Indian spices refers to a variety of spices that are used in Indian cooking. They typically include cardamom, cumin, coriander, turmeric, fenugreek, ginger, and asafoetida (also known as hing). This spice blends natural ingredients to create flavour and aroma. The unique flavour profiles created by spices are what make Indian cooking special.
Cardamom has a sweet and pungent taste with hints of citrus and ginger. It is commonly used to flavour rice dishes like biryani and curries. Cumin has a strong, earthy aroma as well as a rich and nuanced flavor. It is often added in to curries, dals, or meat dishes. Coriander has a sweet citrus aroma and adds a subtle nuttiness to dishes. It is commonly used to season vegetables, lentils, and other foods.
Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is popularly used in curries as well as other dishes. Fenugreek has an earthy aroma, a slight bitter flavor, and earthy tones. It is commonly used to season meat dishes, such as kebabs and curry. Ginger is spicy and pungent, with hints citrus. It is a perfect addition to curries, soups, and chutneys. Asafoetida, or hing, has a pungent aroma and strong flavor. It can be substituted for onion and garlic in some recipes.
These spices produce unique flavors, which make Indian cooking distinctive.
What is the difference in curry and curried?
There is no difference between the spellings. Both words mean the same thing: Indian cuisine that includes meat and vegetables mixed with different seasonings.
Curry is derived in Hindi from kari, which means to rub. This refers the way that the spice mix is applied onto the food. Curried foods are typically cooked until browned.
Although curried dishes used to be reserved for special occasions, today they are enjoyed all over India. They include chicken, beef and lamb as well as fish, vegetables and rice.
Plain white rice is often served with curried dishes. Other common accompaniments include raita (a yogurt sauce) and chutney (a sweet relish).
What are the spices, condiments and seasonings Thailand uses in its dishes?
Thai cuisine is a mix of Asian influences. Its roots lie in India, China, and Southeast Asia.
Freshness is the main ingredient in Thai cuisine. Ingredients that are quickly cooked and picked at the right time will have more flavour. This is the reason meat, fish, fruits and vegetables are often eaten raw.
Spices and sauces enhance the flavor and complexity of 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. They are frequently used.
Statistics
- Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
- 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)
- According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
External Links
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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.
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How To
How can I store my cooking spices?
I will tell you how to store cooking spices for optimal performance. First, it is important to understand the science behind how foodstuffs are stored.
Because spice's flavour is diminished by light exposure, it should be stored in airtight containers. This is due to oxygen combining with organic compounds, such as spices.
To avoid oxidation, spice should be kept in dark cupboards. Spices lose their flavor quickly if these conditions don't exist.
You can preserve the flavor of spices by keeping them in sealed jars, away from direct sunlight.
To make flavoured drinks, you can add herbs or spices to water. Mix 2 teaspoons ground cinnamon with 1/2 cup of warm liquid and stir. Add a squeezed lemon juice and serve immediately.
Dry herbs and spices can also be used in soups, stews or casseroles. Place the spice mixture on top of the dish and allow it to rest for 5-10 mins before serving.
Remaining cooked vegetables, fruit and meats can be used in your favorite recipes to make snacks.
Fresh herbs and spices can be enjoyed by being chopped or broken up. You can freeze herbs or spices by placing them on ice cube tray or muffin cups. Once frozen, transfer them to freezer bags and zip-top plastic bag.
Resources:
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