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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. All spices are ground after harvesting. It doesn't make a difference in terms of quality.

However, the price difference is substantial. Because of the labor involved in making whole spices, they cost more. But the flavour is worth it.

Buy whole spices and you'll often receive additional discounts. You might get a discount if your entire bag is of cinnamon sticks.

The same applies to nutmeg and cloves, ginger or cardamom. If you purchase these spices in bulk, you may be able to save money.

Ground spices don't last as long as whole spices. Ground spices quickly lose their potency due to oxidation.

We recommend buying whole spices because they add flavor to your recipes.

A delicious curry can be made with whole turmeric as opposed to ground turmeric. Or you can grind whole coriander seeds to create a spice blend for chicken dishes.

The process of grinding spices takes a lot of time. If you're buying whole spices it makes sense for you to buy large quantities. So that you don’t run out of spices, it’s a smart move.

What is the difference between curried curry and curried curry?

There is no difference in spelling. Both terms refer to the exact same thing: An Indian dish that combines meat and vegetables 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.

Curried dishes were once reserved for special occasions, but today, they're enjoyed frequently throughout India. They include chicken, beef and lamb as well as fish, vegetables and rice.

Plain white rice is usually served with curried dishes. Other common accompaniments include raita (a yogurt sauce) and chutney (a sweet relish).

Can you add spice into a drink

I love how spices bring flavour to food. But how can you make them live when they're used in drinks.

Spices add a wonderful depth to any beverage. There's nothing better than adding cinnamon or nutmeg in your glass of wine or beer, whether it's coffee, tea, hot chocolate, or cocktails.

But, since most recipes call to ground spices, you'll need whole spices. This makes sense, but it is expensive, takes time, and requires storage space.

This is where the magic happens. With some creativity, your favourite spices can be made into powdered forms that are easy to use. To make tasty spiced drinks, you can combine them with your favourite beverages.

Two ways can you make powders. One way is to grind whole spices into fine powder. Another method is to use a mortar & pestle to grind the spices until they are finely ground.

No matter which method you use, the powder will be much easier to measure and store than whole spices. Plus, the powder keeps well so that you won't run out of stock.

Mixing different spices can create new flavors. To make minty water, you can combine spearmint and peppermint leaves. For spicy ginger tea, use ginger and cardamom capsules.

Once you've mastered making powdered spices, you can apply the same technique to herbs. Basil, rosemary, thyme and sage are some of the most popular herbs.

The possibilities are limitless. Powdered spices are a great way to make your drinks more flavorful or to enhance dishes like soups and salads.

What uses is Thai spice?

We've all heard the term "Thai spice" thrown around without knowing exactly what it means. We are left wondering why we don't eat more Thai spice when our mouths water.

But it isn't just any old spice. It's an essential ingredient that adds flavor and depth to dishes that would otherwise be bland.

Thousands of recipes call for Thai spices, but few of them include the real deal. Let's talk about how to make sure you add these amazing flavors to your meals.

Thais have been using herbs and spices in their cooking since antiquity to add flavor to food. Thai, which means "to make", comes from the Sanskrit word.

Many Thais love spicy foods, even today. This preference is often explained by the hot climate in Thailand that makes it difficult to stay warm while drinking hot drinks. Additionally, Thais consume much more chili peppers than Europeans or Americans.

The best way to learn about Thai spices is to visit a local Asian grocery store. There will be a large selection of ingredients available including dried chilies (fresh basil leaves), curry paste, ground black pepper, and curry paste.

You may also come across whole peppercorns, cloves, cinnamon sticks, star anise, cardamom pods, ginger root, turmeric powder, cumin seeds, coriander seeds, fennel seeds, nutmeg, mace, mustard seed, saffron threads, garlic, onion, rice vinegar and tamarind juice.

Thai cuisine offers two types of spices: dry and moist. Dry spices are generally ground, while wet spices can be crushed or pounded finely.

Dry spices are usually added to a dish. For example, ground red pepper is sprinkled onto chicken soup. Mixing wet spices with oil or butter can create a paste.

Wet spices are used in dressings, sauces and marinades. Some common wet spices include fish sauce, oyster sauce, soy sauce, sesame oil, curry paste, and hoisin sauce.

If you want to try making Thai dishes at home, you need to know which spices go well with certain ingredients.

Red pepper flakes are recommended for beef. Use white pepper instead if you have seafood such as shrimp.

Online ordering is also possible if you don’t have an Asian market. You will find everything from dried chilies to exotic herbs and spices here.

This Thai recipe will give you a kick next time your stomach gets rumbling.

Is Thai cuisine made with garlic?

Thai cuisine includes garlic. Garlic is used often in Thai cuisine, such as soups, stir fries, curries, sauces, and salads.

Thai garlic is fried in a mixture of shallots and ginger. It is also often eaten with sticky rice.

Garlic is best chopped finely and mixed with oil, chilli paste, fish sauce, lime juice and oil. This is "Nam Phrik" or "namphrik". Nam phrik is often accompanied by grilled chicken or beef.

Statistics

• 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)
• 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 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)

External Links

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• HomePage

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


• Molecular mechanisms of curcumins suppressing tumourigenesis, metastasis and angiogenesis - PubMed

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• Vanilla


• Genes & Nutrition

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin: 10 Health Benefits

How To

How to Cut Shiitake Mushrooms?

The shiitakes grow well. There's nothing wrong with them. But how do we cut them without cutting ourselves? We tried everything. Even scissors. They keep falling out of our hands. What's going on here?

Well, there's a trick for that. Place a rubber band on the stem of the mushroom and twist it tight. You won't slip, and you won't be cut.

You might think that it seems too simple. It is. It's also extremely effective.

The rubber band makes the stem slippery, so it feels natural when you pick it up. It doesn't hurt to keep the stem in place.

Now, go ahead and try it. You'll be amazed how easy it is to cut mushrooms.

Resources:

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