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Frequently Asked Questions

What are the typical spices, condiments, and seasonings used in their dishes in Thailand?

Thai cuisine is a mixture of Asian influences. Its roots are in India and China as well as Southeast Asia.

Freshness is the main ingredient in Thai cuisine. There is much more flavour when ingredients are picked early and cooked quickly. This is the reason meat, fish, fruits and vegetables are often eaten raw.

Sauces and spices add depth and flavor to 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. These are often used.

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

There are no significant differences in the cooking of whole and ground spices. After harvesting, spices are ground. 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. You may be able save money if you buy these spices in bulk.

Ground spices are also more durable than whole spices. Ground spices quickly lose their potency due to oxidation.

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

A delicious curry can be made with whole turmeric as opposed to ground turmeric. To make a spice mixture for chicken dishes, you can grind whole coriander seed.

It takes time to grind spices. It makes sense to purchase large quantities of whole spices when you are buying them. That way, you won't run out of spices too fast.

What are some of the best Thai spices you can find?

Galangal (lemongrass), coriander, turmeric and cinnamon are the best Thai spice. Some other good spices include cayenne pepper, clove, cardamom, black peppercorn, fennel seeds, star anise, and cloves.

Some other valuable spices include rose petals, bay leaves, curry leaves, pandan leaves, kaffir lime leaves, vanilla beans, tamarind pods, lemon grass, basil, and mint.

Statistics

• 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 the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• 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)

External Links

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• HomePage

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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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• PubMed: Acute Inflammation, Metabolism and Metabolism


• PubMed: Aging, inflammation, and the environment

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin: 10 Health Benefits

How To

How to Make a Garlic Pressure?

A garlic press is one of the most valuable tools in any home cook's arsenal. It allows you to efficiently mince garlic into a paste or puree it into a smooth sauce, soup, or salad dressing. It is great for crushing whole garlic cloves in a buttery spread, or garlic salt.

You might be wondering where to begin if you don’t have a garlic press. Here are some tips that will help you get started.

First, you will need a large bowl. Then, place the bowl under the press and add the crushed garlic. Now, turn the pressure regulator to maximum.

Next, turn your handle clockwise to hear a click. The top of the press should lift up and expose a flat surface. This will allow you slide the blade back-and-forth over the bowl. Continue to turn the handle counterclockwise, until the blades are closed.

Finally, remove the pressed garlic and enjoy!

Here are other ways you can make use of this versatile tool.

• Use minced garlic in soups, sauces and salads as a seasoning or even as a garnish.
• Use the press to crush whole garlic cloves into a buttery spread
• Put whole garlic cloves on top of pizza dough, before you bake
• Make roasted garlic mashed potatoes, or creamy polenta.
• The press can be used to make pesto from garlic
• Puree garlic in a smooth vinaigrette

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