We Blind Tested 5 Jarred Sauces And Were Shocked By The Results

By Cherry Crawford June 6, 2023 15 mins read 792835 Views

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Frequently Asked Questions

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). These spices add flavour and aroma to dishes by blending and complementing natural ingredients such as meats and vegetables. These spices combine to create distinctive flavour profiles which are the hallmark of Indian cooking.

Cardamom has a pungent, sweet taste with hints o citrus and ginger. 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 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 used often to season vegetables and lentils.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is used in curries and other dishes. It has a golden color. Fenugreek's aroma is rich and has earthy tones. Fenugreek is used to season meat dishes such as kebabs or curries. Ginger is pungent and spicy with hints of citrus. It is a perfect addition to curries, soups, and chutneys. Asafoetida or hing has a pungent scent and strong taste that can replace onion and garlic for some recipes.

These spices combine to create unique flavours that make Indian cuisine so distinctive.

Does Thai use ginger?

The answer is yes. In traditional Thai cuisine, ginger is used extensively. Ginger is often used in stir-fries and soups, as well as desserts and drinks, such as lassis.

Ginger is a common ginger plant in China, Japan, Korea, and elsewhere. Its origins can be traced back to more than 5,000years ago. It is believed to have originated in Southeast Asia, where it was cultivated for medicinal purposes.

Ginger has been known to improve digestion and reduce nausea. It may even help prevent migraines. Ginger aids in relieving muscle spasms and joint pains. It can also treat arthritis.

Ginger is most often fresh in Thailand. It is sliced into thin strips and then dried before being stored for later use. You can buy ginger root in jars or cans from Asian markets.

What Spices or Herbs Go Best With Potatoes?

A potato can be a side dish for any type of meat. You might have been cooking potatoes for a while and know that there are other ways to prepare them.

These versatile vegetables are great additions to many meals, including casseroles, soups and pasta dishes. But did you know that numerous spices and herbs go well with potatoes?

These recipes will help you spice up your next potato dish.

What's the difference in cooking with whole vs. ground spices? Ground Spices?

There is no difference between cooking whole spices and with ground spices. All spices can be ground once they have been harvested. It doesn't make a difference in terms of quality.

However, this price differential is quite significant. Whole spices are more expensive due to the labour required for processing them. The flavor is well worth the effort.

If you purchase whole spices in bulk, you might get an additional discount. You might get a discount if your entire bag is of cinnamon sticks.

The same is true for nutmeg cloves ginger, cardamom, and ginger. You might be able to save money by buying these spices in bulk.

Ground spices last much longer than whole spices. Ground spices lose their potency rapidly due to oxygenation.

However, the main reason we recommend whole spices is because they add character to recipes.

You can make delicious curry using whole turmeric, instead of ground turmeric. You can also grind whole coriander leaves to make a spice mix for chicken dishes.

It takes time to grind spices. It is sensible to purchase large quantities when buying whole spices. This will ensure that you don't run out of spices quickly.

What's the importance of spices in your life?

A spice can be described as a seasoning to enhance flavour in food. Spices can be powdered, liquids or oils. They are also known as condiments and flavours.

You can spice up meals to make them more interesting. Many spices can be added for additional flavor and excitement.

Hot pepper sauce may make soup taste better. Mixing a couple of cayenne peppers in a cup rice can make it even more delicious.

The best way to experiment with spicing recipes is to use fresh ingredients. Organic herbs are better than dried herbs. Fresh herbs will last longer than dried.

Although some spices are essential to cooking, there are others that you might prefer not to use. If you have a history liver disease, cinnamon sticks should be avoided. Although ginger also contains coumarin it is much less concentrated. People who do not have any liver problems are safe.

What are the principal Flavours in Thai Cuisine?

Thai cuisine includes several distinct regional cuisines. There are five main types of Thai cuisine: Northern, Central, Southern and Eastern. Each region is unique in its flavour profiles.

Thai food contains many flavors.

Thais value sweetness as it makes the food more enjoyable. Thai cuisine is rich in sweet ingredients like coconut milk and palm sugar (gula melanka).

Sourness is also very popular in Thailand. Hot dishes can often be paired with sour foods. This combination balances out the heat.

Thai food also includes spicy food. Thai cuisine uses a lot of spices, including galangal ginger root, chilli pepper, and garlic.

What is the most recognizable ingredient in Thai food?

Two main ingredients are the heart of Thai cuisine: curry and rice. This combination creates an unforgettable taste.

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

The same is true of your personal life. You can achieve great success if you combine the right two ingredients - hard work and perseverance.

Combining passion and purpose, as Khao Pad Krai has shown, can help you succeed. If you put them together, you'll produce something extraordinary.

When you are craving Thai food, don't forget to add rice and curry! Try out other ingredients and have fun!

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)
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)
India contributes to 75% of global spice production. (en.wikipedia.org)

External Links

How To

Do You Know How To Make 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's a common ingredient in Thai cuisine.

One of the most widely used condiments in Southeast Asia is curry paste. Curry paste adds a distinctive flavour to many dishes such as curries and soups, stir fries, stir-fries or rice dishes.

It's easy to make at-home! Just follow our step-by-step guide below:

Step1 - Prepare Ingredients

Before starting the recipe, you will need to prepare all ingredients.
To begin, you will need to peel and chop shallots (about 2 cups). Then chop galangal root into small pieces (about 3 inches long) and set aside.
Next, slice four garlic cloves. The lemongrass stems should be roughly 1/2 inch thick.
Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
Next, cut kaffir lime leaves into thin strips (about 5 inches long). Take out the white part and place it in a bowl.
After draining the shrimp paste, wash it well and then coarsely smash it.
Last, take out the salt and sugar.

Step2 - Grind Ingredients

Blend all ingredients together until smooth.
The texture should be similar to that of peanut butter.
Note: if you want to reduce the amount of oil in the dish, you can substitute some water for some of the oil.

Step3 - Add Coconut Milk

Mix in coconut milk and stir well.
Slowly add coconut milk to ensure that the paste doesn't become too sticky.
You can reduce the amount of chillies and increase the quantity of galangal root if you prefer it less spicy.
If you like it spicier, add more chillies and less galangal root. The final result should taste delicious to you.

Step4 -- Serve