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Frequently Asked Questions

What are the most common spices, condiments and seasonings that Thais use in their cuisine?

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

The essential ingredient of Thai food is freshness. You get more flavor if ingredients are picked in the early stages of cooking and then cooked quickly. This is the reason meat, fish, fruits and vegetables are often eaten raw.

The addition of spices and sauces can add depth and aroma 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.

Which Spices and Herbs are Best Served with Potatoes?

A potato makes a great side dish with almost any meat. You may be familiar with the many ways you can serve potatoes other than mashed.

These versatile veggies can be used as a side dish in many dishes. Many spices and herbs are good with potatoes, did you know?

These delicious recipes will spice up your next potato recipe.

What Thai spice will I need to make Thai food home?

You will need to know five key spices in order to make authentic Thai food at your home: cayenne pepper, coriander seeds and turmeric. Each of these ingredients has its distinct flavour profile and plays a vital role in creating delicious dishes.

Cinnamon adds sweetness, while black pepper brings out savoury flavours. Coriander seeds provide a spicy kick and turmeric gives curry powder the yellow color it is known for. Cayenne peppers provide heat and cilantro provides freshness. A final ingredient is cinnamon, which adds depth and complexity.

These spices are available at most grocery stores. However, if you prefer to order them online, we have recommendations.

What spices are used to make Thai cuisine?

Thai cuisine is renowned for its complex flavour profiles. These flavors are created from unique, flavorful spices which create delicious dishes.

Common ingredients used in Thai cooking include lemongrass, galangal, kaffir lime leaves, chillies, garlic, shrimp paste, coriander, cumin, turmeric, and more.

Each spice adds to Thai cuisine's distinct flavour profile. You will often find lemongrass in soups, curries and stews. Galangal gives dishes a peppery flavor; chilies add a spicy kick to dishes. Shrimp paste adds umami depth to dishes. Coriander adds a mild yet fragrant aroma to dishes. Cumin adds a smokey flavour to dishes. Turmeric gives dishes a bright yellow hue.

These spices create complex flavour profiles that are unique to Thai cuisine. The combination of spices allows chefs to create dishes that are both delicious and aromatic. These spices will help you bring Thailand's flavours to your kitchen.

What's the difference between cooking whole and with ground spices? Ground Spices?

There are no differences between cooking with whole spices or ground spices. After harvesting, all spices are ground. So there is no difference in quality.

However, the price difference is substantial. Whole spices are more expensive because of the labor required to process them. But the taste is worth it.

When you buy bulk spices, you may get additional discounts. An example: If you buy an entire bag full of cinnamon sticks, you might get a discount.

This is true for cloves, ginger and cardamom. These spices can be purchased in bulk to save money.

Ground spices last much longer than whole spices. Ground spices lose their potency very quickly due to oxidation.

But the main reason why we recommend purchasing whole spices is that they add a lot of character to recipes.

For instance, you can make a delicious curry with whole turmeric instead of ground turmeric. To make a spice mixture for chicken dishes, you can grind whole coriander seed.

It takes time to grind spices. If you're buying whole spices it makes sense for you to buy large quantities. This will ensure that you don't run out of spices quickly.

Is Paprika used in Thai food?

Yes. It's an ingredient in many dishes including Pad See Ew (Thai Fried Rice), and eggs cooked in coconut milk.

Paprika is found in Thai food and Mexican, Italian, Spanish, Indian, Chinese, French, Moroccan, Middle Eastern, Lebanese, Greek, Turkish, and Balkan cuisines.

Paprika dates back more than 5,000 years to Ancient Greece. The Hungarian language, which means "pepper", is where the word "paprika" came from.

What are 7 Indian spices?

Indian spices are a group of spices used in Indian food. These spices include cumin, cardamom and coriander as well as turmeric, fenugreek and ginger. This spice blends natural ingredients to create flavour and aroma. The unique flavour profiles created by spices are what make Indian cooking special.

Cardamom is sweet and pungent with hints ginger and citrus. It is used often to flavor curries and rice dishes such as biryani. Cumin has a earthy aroma and a rich, bitter flavour. It is used to spice up curries, dals and meat dishes. Coriander adds a delicate nuttiness and sweet citrus aroma to dishes. It is commonly used to season vegetables, lentils, and other foods.

Turmeric's earthy flavour is enhanced by mustard, spices, pepper hints, and other spices. This spice is often used in curries, and other dishes. It also has a golden hue. Fenugreek has a rich aroma, earthy tones, and a slightly bitter flavour. It is often used as a seasoning for meat dishes like kebabs. Ginger is pungent and spicy with hints o citrus. It adds the perfect kick to dishes such as curries, chutneys, and soups. Asafoetida is a spice that has strong flavors and a pungent smell.

These spices produce unique flavors, which make Indian cooking distinctive.

Statistics

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

External Links

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• Vanilla


• Full Text

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• Cumin - Wikipedia


• Charlemagne - Wikipedia

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• Acute Inflammation and Metabolism - PubMed


• PubMed - Aging. Inflammation. The Environment

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


• PubMed: Molecular mechanisms of curcumins suppressing tumorigenesis, angiogenesis and metastasis. Focus on NF-kB pathway – PubMed

How To

How to Cut Shiitake Mushrooms

The shiitakes are doing well. There is nothing wrong with them. But how do we cut them without cutting ourselves? We tried everything. Even scissors. But they keep falling out our hands. What is the deal?

The trick is simple. Use a rubber band to secure the stem of your mushroom. This will ensure that you don't fall and break your wrists.

You may think it sounds too easy. It is. But it's also very effective.

The rubber band makes stems slippery, making them feel more natural when picked up. The stem can be held securely.

Now, go ahead and try it. You will be amazed at the ease with which you can now cut mushrooms.

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