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Saffron is our love affair; a culinary crescendo that evokes a warmth of its own. But cooking is so much more than a single ingredient — it’s also about respect. It’s about respecting people from different cultures who dedicate their lives to creating something extraordinary with every dish they serve; family meals or five-star restaurants alike.

And that’s why we’re inviting everyone to join us – to share their recipes, explore new flavors and be part of something special. We know everyone has something delicious to offer!

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

Frequently Asked Questions

What Thai spice is needed to make Thai food at my home?

For authentic Thai cooking at home, you need to be familiar with five essential spices: cayenne, coriander, turmeric, cinnamon, and black pepper. Each ingredient is unique and plays an integral role in the creation of delicious dishes.

Cinnamon adds sweetness, while black pepper brings out savoury flavours. Coriander seeds give curry powder its distinctive yellow colour, while turmeric adds a spicy kick. Cayenne peppers bring the heat while cilantro adds freshness. Finally, cinnamon can add depth and complexity in any dish.

Each of these spices is available in your local grocery. If you'd rather buy them online, the following are our recommendations.

Thai food includes paprika.

Yes. Yes.

Thai cuisine, Mexican, Spanish and Indian food, as well as Thai and Balkan dishes, contain paprika.

Paprika can also be traced back to Ancient Greece, more than 5,000 year ago. The Hungarian language is what "paprika" means.

What's the difference between curried and curry?

It doesn't matter how the spelling is written. Both terms refer to the exact same thing: An Indian dish that combines meat and vegetables with different seasonings.

Curry comes from Hindi word kari that means "to rub". It refers how spice mixtures are applied to food. Curried foods should be cooked until they are golden brown.

While curried dishes were once reserved only for special occasions they are now enjoyed regularly throughout India. You can choose from chicken, beef, lamb or fish as well as vegetables and rice.

Plain white rice is usually served with curried dishes. Another common accompaniment is raita, a yogurt sauce, and chutney, a sweet relish.

How to Store Spices

Keep them out of the sun and heat.

To store spices for longer periods of time, place them in a dark cupboard. This will help preserve the spices and prevent oxidation.

Keep spices dry and away from sunlight in a cool, dry place. The spice may lose flavour and aroma if placed near a window or heater.

Spices can be best kept in an airtight container or tin. Avoid storing spices in plastic containers.

After opening the seal, make sure to inspect it again. Humidity can cause spoilage.

If you have leftover spices, don't throw them away. You can make use of them by adding them to your favorite dishes. To prolong their shelf life you can freeze them.

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)
• 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)

External Links

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• HomePage

[TAG103]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin: 10 Health Benefits

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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


• Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies - A Systematic Review

How To

How to store cooking spices?

Here's how to store your cooking spices for maximum performance. First of all, we need to establish an understanding of the science behind the storage of foodstuffs.

Because light can diminish the flavour of spices, they should be kept in sealed containers. This is due oxygen reacting with organic compounds such that spices, causing oxidation.

To prevent oxidation, spices should be stored in dark cupboards. These conditions can cause spices to quickly lose their flavor.

The best way to preserve the flavour of spices is to keep them in airtight jars away from direct sunlight.

You can add herbs and spices to water to make a flavoured drink. For example, you could mix 2 tablespoons of ground cinnamon in 1/2 cup of warm milk and stir it well. Add a squeezed lemon juice and serve immediately.

Dried herbs can be added to soups stews, casseroles pasta dishes rice dishes salads and desserts. Sprinkle the spice mixture evenly on the dish, and let it sit for five to ten minutes before you serve.

Remaining cooked vegetables, fruit and meats can be used in your favorite recipes to make snacks.

You can enjoy the fresh flavours of fresh herbs or spices by chopping them up and adding them to food while they are still hot. You can also freeze herbs and spices by placing them in ice cube trays or muffin cups and freezing them. Once frozen transfer to zip-top plastic bags or freezer bags.

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