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Frequently Asked Questions

What kind of mint are used in Thai cuisine?

Thai cuisine has the most widespread use of lime-leaf mint (Mentha certvina).

It has a mild, citrusy flavour that gives dishes a freshness and zing. To enhance Thai cuisine's flavour, other spices like galangal, coriander, lemongrass and garlic are often added.

Mint is a versatile herb that can be used in both sweet as well as savoury meals. To achieve authentic Thai flavours, it is important to use the right spices, herbs and aromatics.

Make a Thai dish next time and add some lime-leaf mint to give it extra flavor.

Happy cooking!

What are the 11 Indian spices used in Indian cooking

Indian cuisine has eleven spices: cumin seeds (coriander seeds), mustard seeds (fennel seeds), nigella seeds and black pepper.

These ingredients can be found used in almost every recipe. These spices impart a distinct flavor to dishes such as curries (lentils), curries and chutneys. They also add a unique taste to rice, bread, and sweets.

Spices are also important for health reasons. Turmeric, for example, is known to fight cancer cells. Bad breath is protected by cloves. Black pepper helps lower cholesterol levels. Cinnamon lowers blood pressure. And ginger aids digestion.

The spice rack is an excellent kitchen tool as it allows you to experiment and create new combinations of flavors. You can either make your own spice blends or purchase ready-made spices.

Some people choose not to add spice to their food. They believe that spices only mask natural flavors and do nothing to improve them. There is nothing wrong with adding salt or pepper to enhance the flavor of your meals.

Most chefs agree that spices are a vital part of culinary art. Many dishes would taste bland and boring without spices. If you are feeling adventurous, try out a new dish and see what happens.

How to store your spices?

Keep them in an airtight container away from light and heat.

You can store them for long periods in a dark cupboard. This will preserve them and prevent any oxidation.

Keep your spices out of direct sunlight and in a cool dry place. It is possible for the spice to lose its flavor and aroma if it's placed in close proximity to a window or heater.

Spices need to be kept in an airtight glass container 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.

Do not throw away any spices that you have left over. Use them instead by adding them into other dishes. You can even freeze them to extend their shelf life.

Which are the best Thai spice?

The best Thai spices include lemongrass, galangal, coriander, turmeric, cinnamon, and ginger. Some other good spices include cayenne pepper, clove, cardamom, black peppercorn, fennel seeds, star anise, and cloves.

Other valuable spices include bay leaves, curry, pandan, curry leaves. Kaffir lime leaves. Vanilla beans. Tamarind pods. Lemon grass. Basil.

What is the importance and purpose of spices?

A spice is a seasoning used to enhance flavour in food. Spices can take many forms such as powders (liquids), oils, pastes and seeds. They are also known for their versatility and ability to be used as flavours and condiments.

It's a great way of adding variety to your meals by spiceing them up. Numerous spices can be added to dishes for extra flavour and excitement.

A few drops of hot sauce can make a soup taste better. A cup of cooked rice could be made more delicious by adding a few cayenne to the soup.

Fresh ingredients are the best option to spice up your recipes. Look for organic dried herbs when you purchase them. Fresh herbs keep longer than dried ones.

Some spices are essential to cooking; however, there are some that you might prefer to avoid. Cinnamon sticks contain high amounts of coumarin, so they should not be eaten if you have a history of liver disease. Ginger also contains high amounts of coumarin. However, it is much more concentrated. It's safe for those without any history of liver problems.

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 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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• PubMed. Acute Inflammation. Metabolism.


• PubMed: Aging and inflammation in the environment

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin have 10 proven health benefits

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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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• Vanilla


• Herbs, Spices, and Biomarkers Based on Human Intervention Studies – A Systematic Review

How To

Do you know how to make curry paste?

Curry paste uses dried chillies, shallots, galangal root, lemongrass, kaffir lime leaf, garlic, shrimp paste, sugar, salt, and sometimes coconut milk. It is an important ingredient in Thai cuisine.

Curry paste is a very popular condiment in Southeast Asia. It gives many dishes a unique taste, including curries, soups stir-fries, stir-fries and salads.

It's easy 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.
• Peel and chop shallots (about two cups). Cut galangal root in small pieces, about 3 inches long. Set aside.
• Next, you will need to peel and slice the garlic cloves (about 4 cloves). Finely chop the lemongrass stems to about 1/2 inch in thickness.
• Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
• Next, cut the kaffir-lime leaves into thin strips (5 inches). The white part of your stem should be removed and put aside.
• Next, drain and wash the shrimp paste (6 ounces), and then coarsely mashing it.
• Final, weigh out salt and sugar.

Step2 - Grind Ingredients

• Combine all ingredients and blend 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 coconut milk with the mixture.
• Slowly add coconut water to prevent the paste from getting too sticky.
• For a milder taste, use less chillies and more galangal roots.
• If you like it spicier, add more chillies and less galangal root. The final product should be tasty to you.

Step4: Serve

• Top it with your favorite foods.
• Enjoy!

Resources:

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