6 Healthy and Super Delicious Recipes

For now, love yourself and enjoy this one ... 

Frequently Asked Questions

What is the use of garlic in Thai cooking?

Thai cuisine includes garlic. Garlic is often used to make Thai dishes, including salads and soups, stir-fries and curries, as well as sauces and sauces.

Thai garlic is chopped and fried together with ginger, shallots and other spices. You can also eat it with sticky rice.

Garlic can be eaten in a variety of ways. This mixture is known as Nam Phrik (namphrik). Nam phrik can be served with grilled chicken and beef.

What are the most delicious Thai spices?

Galangal, galangal, coriander, turmeric, ginger, cinnamon and clove are the best Thai herbs. The best spices are clove, cardamom. black peppercorn. fennel seeds. star anise.

Rose petals, bay leaves and pandan leaves are all valuable spices.

What are the main Flavours of Thai Cooking?

Thai cuisine includes several distinct regional cuisines. These include Northern and Central Thai cuisines, as well as Southern, Eastern, Western, Eastern, Western, Northeastern Thai food. Each region has its own unique flavour profile.

Thai food can be described as sweet, salty or sour.

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.

Thailand is also a popular place for sourness. Hot dishes often pair well with sour foods. This helps to balance the heat.

Thai food also includes spicy food. Spices such as chilli pepper, galangal, ginger root, and garlic are used extensively in Thai recipes.

What are the 7 Indian spices?

Indian spices include a range of spices that are used to make Indian cuisine. These spices include cumin, cardamom and coriander as well as turmeric, fenugreek and ginger. 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 has an earthy, sweet flavor with notes of ginger and citrus. It is used to flavour curries, rice dishes such biryani, and other Asian cuisines. Cumin has an earthy, rich aroma and a nutty flavor. It's often used in curries, dals, and meat dishes. Coriander is sweet and citrusy, adding a hint of nuttiness to dishes. It is often used to season vegetables and lentils.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is used in many dishes, including curries. It has a golden colour. Fenugreek is a spice with a rich aroma and earthy tones. It also has a bitter taste. It is often used as a seasoning for meat dishes like kebabs. 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.

Together, these spices create unique flavors that make Indian cooking so distinct.

Statistics

• 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)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• India contributes to 75% of global spice production. (en.wikipedia.org)

External Links

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• Vanilla


• Full text

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• Acute Inflammation and Metabolism - PubMed


• Aging, inflammation and the environment - PubMed

[TAG107]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG110]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin Have Proven Health Benefits

How To

Do You Know How to Make Curry Paste?

Curry paste can be made with dried chillies. It's a common ingredient in Thai cuisine.

Curry paste is one the most loved condiments in Southeast Asia. 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! Follow our step-bystep guide below.

Step1 - Prepare Ingredients

• Before you start making this recipe, prepare all ingredients.
• Start by peeling and chopping shallots (about 2 cups). Cut galangal root in small pieces, about 3 inches long. Set aside.
• Next, remove and cut the cloves of garlic (about four cloves). Next, peel and mince the lemongrass stems (about 1/2-inch thick).
• Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
• Cut the kaffirlime leaves into small strips, approximately 5 inches in length. Take out the white part and place it in a bowl.
• Then drain the shrimp paste (6 ounces) and then coarsely mash it.
• Measure out the sugar and salt.

Step2 - Grind Ingredients

• Blend all ingredients until smooth
• The texture should be very 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.
• Slowly add coconut water to prevent the paste from getting too sticky.
• If you like it milder, reduce the number of chillies used and add more galangal root.
• You can make it more spicy by adding more chilies and less galangal root. You should enjoy the final product.

Step4 -- Serve

• Serve with your favourite foods.
• Enjoy!

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