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Frequently Asked Questions

What are the main spices, condiments, seasonings and herbs used in Thai cuisine?

Thai cuisine is a combination of influences from all over Asia. It is rooted in India and China along with Southeast Asia.

Freshness is the main ingredient in Thai cuisine. It is easier to get the best flavour from ingredients if they are picked earlier and cooked quickly. This is why meat, fish and vegetables, as well fruits, vegetables, herbs, seeds, and nuts are often eaten raw, then heated.

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 ingredients are common.

What is the Thai use for mint?

The most common type of mint used in Thai cuisine is lime-leaf mint (Mentha Cervina).

Its mild, lemony taste adds freshness and zest to dishes. Other spices such as lemongrass, galangal, garlic and coriander are also frequently added to enhance the flavour of Thai dishes.

Mint is versatile and can be used both in sweet and savoury recipes. Using the right spices, herbs, and aromatics is essential to achieving delicious authentic Thai flavours.

If you're making Thai dishes, be sure to include lime-leaf fresh mint!

Happy cooking!

What are the main Flavours of Thai Cooking?

Thai cuisine includes several distinct regional cuisines. These include Northern Thai food, Central Thai food, Southern Thai food, Eastern Thai food, Western Thai food, and Northeastern Thai. Each region has its own unique flavour profile.

Thai food contains many flavors.

Thais value sweetness as it makes the food more enjoyable. Thai cuisine is rich in sweet ingredients like coconut milk and palm sugar (gula melanka).

Sourness is also very popular in Thailand. Hot dishes often pair well with sour foods. This helps to balance the heat.

Thai food includes spicy food. Thai cuisine is rich in spices like galangal, ginger root and chilli pepper.

How to store your spices?

Keep them in an airtight container away from light and heat.

You can store them for long periods in a dark cupboard. This will ensure that they stay fresh and prevent any possible oxidation.

Keep your spices out of direct sunlight and in a cool dry place. A heater or window can cause the spice to lose its aroma and flavour.

Spices need to be kept in an airtight glass container or tin. You should ensure that the containers are not moistened if you store them in plastic containers.

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

Don't toss out any leftover spices. You can make use of them by adding them to your favorite dishes. To extend their shelf life, you can freeze them.

Does Thai use ginger?

The answer is yes. In traditional Thai cuisine, ginger is used extensively. Ginger is often used to make stir-fries and soups. It is also used in desserts, drinks, such a lassis.

Ginger is native to China, Japan, and Korea, and its origins date back more than 5,000 years. It is thought that it originated in Southeast Asia, where its medicinal uses were cultivated.

Ginger is well-known for its ability to relieve nausea and stimulate digestion. It may even help prevent migraines. Ginger is also known to reduce muscle spasms and joint pains as well as treating arthritis.

In Thailand, ginger is most often used fresh. The ginger root is then cut into thin strips. Once dried, it can be stored for future use. In Asian markets, you can purchase ginger root in cans or in jars.

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 the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• India contributes to 75% of global spice production. (en.wikipedia.org)

External Links

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• Cumin – Wikipedia


• Charlemagne - Wikipedia

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• PubMed: Inflammation and Metabolism Acute - PubMed


• PubMed: Aging, inflammation, and the environment

How To

How can I store my cooking spices?

Here's how to store your cooking spices for maximum performance. We must first understand the science behind food storage.

Because spice's flavour is diminished by light exposure, it should be stored in airtight containers. This is due to oxygen combining with organic compounds, such as spices.

To prevent oxidation of spices, keep them in dark cupboards. If these conditions are not met, spices will quickly lose their flavour.

Keep spices fresh by storing them in airtight jars out of direct sunlight.

For a flavoured beverage, add herbs and spices. For example, you could mix 2 tablespoons of ground cinnamon in 1/2 cup of warm milk and stir it well. Add a squeeze or lemon juice to the mixture and serve immediately.

Dried herbs and spices can be added to soups and stews, casseroles and rice dishes. Just sprinkle the spice mix evenly over the dish. Let it rest for 5-10 minutes before you serve.

As snacks, leftover cooked vegetables and fruits can be added into your favourite recipes.

Fresh herbs and spices can be enjoyed by being chopped or broken up. 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.

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