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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 ...
Enjoy this beautiful cooking recipe now and try it at home ;)
Frequently Asked Questions
Is it possible to add spice to a drink?
I love spices adding flavour to food. But how do you make spices liven up when they are added to drinks?
Spices are great because they bring out the best in any beverage. Add a pinch of cinnamon or nutmeg to your favorite beverage, such as coffee, tea, or hot chocolate.
Most recipes require ground spices. You will need to use fresh whole spices. This makes sense, but it is expensive, takes time, and requires storage space.
Here is where the magic happens. With some creativity, your favourite spices can be made into powdered forms that are easy to use. You can then mix the spices into your favorite beverages to make delicious spiced drinks.
There are two ways to go about creating these powders. The first involves the grinding of whole spices to make fine powder. Another way is to grind the spices in a mortar and pestle.
You'll find it easier to make powder than whole spices, regardless of the method. You won't run short of powder, and it keeps well.
You can also experiment with different spices to create new flavor combinations. For minty water you could mix spearmint with peppermint leaves. You can also make spicy ginger-ginger tea by combining ginger and cardamom seeds.
Once you are proficient in making powdered spice, you can also apply this technique to herbs. Basil, rosemary, thyme and sage are some of the most popular herbs.
The possibilities are limitless. Powdered spices can be used to add flavour to beverages or enhance the flavor of dishes like soups, salads and pasta.
What mint is used for Thai food?
Thai cuisine's most used type is lime-leaf, or Mentha cervina.
It adds freshness to dishes with its mild, lemony flavor. To enhance Thai cuisine's flavour, other spices like galangal, coriander, lemongrass and garlic are often added.
Mint is a versatile herb and can be used in both sweet and savoury recipes. You can create authentic Thai flavours by choosing the right herbs, spices, and aromatics.
Next time you make Thai food, add some lime-leafmint for more flavor!
Happy cooking!
Which are the best Thai spice?
Galangal, galangal, coriander, turmeric, ginger, cinnamon and clove are the best Thai herbs. Other good spices include clove, cardamom and black peppercorn as well as cloves, 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.
What is the difference in curry and curried?
There is no difference in spelling. Both words mean the same thing: Indian cuisine that includes meat and vegetables mixed with different seasonings.
Curry comes from Hindi word kari that means "to rub". It refers how spice mixtures are applied to food. Curry is typically prepared until the food is 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.
Curried dishes are typically served alongside plain white rice. The most common accompaniments are raita (a yogurt paste) and chutney.
What are 7 Indian spices?
Indian spices are a collection of spices used in Indian cuisine. They typically include cardamom, cumin, coriander, turmeric, fenugreek, ginger, and asafoetida (also known as hing). They enhance flavour and aroma of dishes by blending with natural ingredients like meats and vegetables. 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 often used to flavour curries and rice dishes like biryani. Cumin has an earthy, rich aroma and a nutty flavor. It is used to spice up curries, dals and meat dishes. Coriander's sweet, citrus aroma adds a subtle sweetness to dishes. It is commonly used to season vegetables, lentils, and other foods.
Turmeric has an earthy, spicy flavour that includes mustard, spices and pepper hints. This spice is commonly used in curries and other dishes and has a golden hue. 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 gives a great kick to soups, curries, and chutneys. Asafoetida (hing) has a pungent smell and strong flavor that substitutes onion and garlic in some recipes.
These spices combine to create unique flavours that make Indian cuisine so distinctive.
What is the difference between cooking with whole spices and using ground spices? Ground Spices?
There is no difference between cooking whole spices and with ground spices. After harvesting, all spices are ground. There is no quality difference.
However, the price difference is substantial. Whole spices can be more expensive due to the labor involved in their processing. But the taste is worth it.
You'll often find extra discounts for bulk purchases when you buy whole spices. 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. If you purchase these spices in bulk, you may be able to save money.
Whole spices also last longer than ground spices. Because ground spices lose potency quickly from oxidation, this is why whole spices last longer than ground spices.
The main reason we recommend whole spices over dried is that they can add lots of flavor to recipes.
You can make delicious curry using whole turmeric, instead of ground turmeric. You can also use whole coriander to create a spice combination for chicken dishes.
Grinding spices takes time. When you buy whole spices, it makes sense to buy a large quantity. So that you don’t run out of spices, it’s a smart move.
How to Store Spices
Keep them away from heat and light.
You can store them for long periods in a dark cupboard. This will help preserve the spices and prevent oxidation.
Keep your spices out of direct sunlight and in a cool dry place. It is possible for the spice to lose its flavor and aroma if it's placed in close proximity to a window or heater.
Spices work best in an airtight jar or tin. If storing in plastic containers, make sure there is no moisture inside the container.
After opening the seal, make sure to inspect it again. Humidity can cause spoilage.
Don't toss out any leftover spices. Make sure to use leftover spices in other recipes. They can be frozen to prolong their shelf-life.
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)
- 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)
External Links
ncbi.nlm.nih.gov
- 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
en.wikipedia.org
doi.org
- Vanilla
- Herbs/Spices-Biomarkers of Intake Based upon Human Intervention Studies -- A Systematic Review
pubmed.ncbi.nlm.nih.gov
How To
How to store spices for cooking?
I will tell you how to store cooking spices for optimal performance. First, let's understand how foods are stored.
Keep spices out of direct sunlight as light will reduce their flavor. This is due to oxidation which occurs when oxygen combines with organic compounds such as those found in spices.
To prevent oxidation, spices should be stored in dark cupboards. If these conditions are not met, spices will quickly lose their flavour.
It is the best way to preserve spices' flavours by keeping them out of direct sunlight.
For a flavoured beverage, add herbs and spices. To make a cinnamon-flavored drink, combine two teaspoons of ground ginger with half a cup of warm water. Stir and mix well. Add a squeeze of lemon juice and serve immediately.
Dried herbs can be added to soups stews, casseroles pasta dishes rice dishes salads and desserts. Just sprinkle the spice mix evenly over the dish. Let it rest for 5-10 minutes before you serve.
Remaining cooked vegetables, fruit and meats can be used in your favorite recipes to make snacks.
For the best flavor of fresh herbs, you can chop them up or tear them apart and then add them to your favorite foods. It is also possible to freeze herbs and spices in muffin cups or ice cube trays. Once frozen transfer to zip-top plastic bags or freezer bags.
