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Frequently Asked Questions

Almond Flour vs. Almond Meal. What's The Difference?

As an almond flour alternative, an almond meal is more versatile because it can be used for baking, cooking, and even making nut-free dishes.

Almond flour can also contain gluten which makes it more difficult to digest. Avoid gluten-free food if you have celiac disease, or any other digestive disorder.

While almond flour isn't considered a "superfood" per se, it contains healthy fats, fibre, protein, and vitamin E. It's also low in calories and sodium and contains no cholesterol.

The nutritional benefits of almond meal include magnesium and copper, iron and zinc, manganese as well as potassium and vitamin C.

Almond flour, made from almonds contains monounsaturated and polyunsaturated oil. Both types reduce LDL (bad) cholesterol and increase HDL ("good") cholesterol.

Almond flour also contains antioxidants like phenolics and flavonoids. These compounds protect against oxidative damage caused by free radicals.

An experiment published in the Journal of Agricultural Food Chemistry showed that almond flour has an equivalent antioxidant activity to that of blueberries.

Almond flour is typically sold along with almond milk, which is fortified to add additional nutrients.

What does Thai spice serve?

We all have heard the term Thai spices, but we don't understand what it really means. We are left wondering why we don't eat more Thai spice when our mouths water.

It's more than just a spice. It's an ingredient that can add flavor and depth in dishes that otherwise would be bland.

There are thousands of Thai recipes, but very few include the authentic flavor. Let's learn how to include these delicious flavors in your meals.

Thais have been using spices and herbs to flavor food and drinks since ancient times. The name Thai originates from the Sanskrit word for "to cook."

Many Thais love spicy foods, even today. This preference is often due to the heat in Thailand which makes it difficult for people to stay warm without hot drinks. Thais consume more chili peppers than Americans and Europeans.

A local Asian grocery store is the best place to learn more about Thai spice. There are many options available, including dried chilies as well as fresh basil leaves and curry paste.

You may also come across whole peppercorns, cloves, cinnamon sticks, star anise, cardamom pods, ginger root, turmeric powder, cumin seeds, coriander seeds, fennel seeds, nutmeg, mace, mustard seed, saffron threads, garlic, onion, rice vinegar and tamarind juice.

Thai cuisine offers two types of spices: dry and moist. The dry spices are usually ground while the wet spices are crushed or pounded finely.

Dry spices can be added to any dish. Ground red pepper can be sprinkled on chicken soup, for example. Mixing wet spices with oil or butter can create a paste.

Wet spices are commonly used in marinades and sauces. Common wet spices include oyster sauce, fish sauce and sesame oils, curry paste, hoisin sauce, and sesame seed oil.

Thai cuisine can be made at home by learning which spices work well with specific ingredients.

For example, red pepper flakes is recommended for beef. Use white pepper instead if you have seafood such as shrimp.

Online ordering is also possible if you don’t have an Asian market. This market has everything you need, including dried chilies as well as exotic herbs and spices.

These Thai recipes will make you hungry next time!

What are the 11 spices of Indian cooking?

Coriander seeds and cumin seeds are the eleven main spices in Indian cuisine.

These spices are found in nearly every dish. These spices are used in almost every dish, including curries, curries, chutneys (pickles), rice, bread and sweets.

Spices are also important for health reasons. To fight cancer cells, turmeric is an example. Cloves protect against bad breath. Black pepper reduces cholesterol levels. Cinnamon lowers blood pressure. And ginger aids digestion.

A spice rack makes a great kitchen tool. It allows you to experiment with many different combinations of flavours. You can either make your own spice blends or purchase ready-made spices.

Some people don't like spices. Some people believe spices can only mask the natural flavor of food and don't improve it. However, adding a pinch of salt or pepper is no harm in enhancing the flavor of your meals.

Most chefs agree that spices are an essential part of cooking art. Many dishes would be bland and tasteless without spices. Try a new recipe next time you feel adventurous.

What is the difference between cooking Whole and Ground Spices? Ground Spices?

There are no significant differences in the cooking of whole and ground spices. After harvesting, spices are ground. The quality is the same.

However, the price differences are significant. Whole spices are more expensive due to the labour required for processing them. However, the flavor is worth it.

Buy whole spices and you'll often receive additional discounts. A whole bag of cinnamon sticks might be eligible for a discount.

This is true for cloves, ginger and cardamom. This can help you save money on spices if you buy them in bulk.

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

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

Whole turmeric can be used to make delicious curry. Or you can grind whole coriander seeds to create a spice blend for chicken dishes.

The process of grinding spices takes a lot of time. A large amount of whole spices is a good idea. You won't run low on spices if you buy large quantities.

Statistics

• 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)
• 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)

External Links

[TAG101]

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

[TAG104]

• Cumin - Wikipedia


• Charlemagne - Wikipedia

[TAG107]

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


• PubMed: Molecular mechanisms curcumins suppressing cancer angiogenesis, tumorigenesis, and metastasis. We focus on the NF-kB pathway.

[TAG110]

• PubMed: Inflammation and Metabolism Acute - PubMed


• PubMed: Aging and inflammation in the environment

How To

Do You Know How to Make Curry Paste?

Curry paste can be made with dried chillies. It's used extensively in Thai cuisine.

Curry paste is a popular condiment in Southeast Asia. It adds a unique flavour to many dishes, such as curries, soups, stir-fries, salads, rice dishes, noodles, and desserts.

It is very easy to make it at home. Follow the steps below to make it easy!

Step1 - Prepare Ingredients

• Before starting the recipe, you will need to prepare all ingredients.
• Begin by peeling and cutting shallots into small pieces (about 2 cups). Then, cut the galangal roots into small pieces (approximately 3 inches in length), and then set aside.
• Next, cut four garlic cloves into pieces. Lemongrass stems about 1/2 inch thick should be removed and finely chopped.
• You can then crush the red chilli bell peppers into small pieces (about 4 tablespoons), and then you can remove the seeds (optional).
• Cut the kaffirlime leaves into small strips, approximately 5 inches in length. Set aside the white portion of the stem.
• After draining the shrimp paste, wash it well and then coarsely smash it.
• Measure out the sugar and salt.

Step2 - Grind Ingredients

• Grind all ingredients together until smooth.
• The texture should look similar to peanut-butter.
• You can replace some oil with water if you wish to reduce the oil content of your dish.

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 prefer less spicy, add fewer chillies and more galangal root.
• For a more spicy taste, increase the amount of chillies and reduce the use of galangal root. The final result should taste good to you.

Step4 – Serve

• Top with your favorite food.
• Enjoy!

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