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Frequently Asked Questions

What are the 7 Indian spices?

Indian spices are a group of spices used in Indian food. They typically include cardamom, cumin, coriander, turmeric, fenugreek, ginger, and asafoetida (also known as hing). These spices add flavour and aroma to dishes by blending and complementing natural ingredients such as meats and vegetables. Spices create unique flavour profiles, which make Indian cuisine so distinctive.

Cardamom has an earthy, sweet flavor with notes of ginger and citrus. It's used in many dishes, including biryani and curries. Cumin has an earthy aroma and a rich, nutty flavour. It is commonly added to curries and meat dishes, as well as dals. Coriander has a sweet citrus aroma and adds a subtle nuttiness to dishes. It is commonly used to season vegetables, lentils, and other foods.

Turmeric has an earthy flavour with mustard, spices, and pepper hints. This spice is commonly used in curries and other dishes and has a golden hue. Fenugreek's aroma is rich and has earthy tones. It is often used as a seasoning for meat dishes like kebabs. It is spicy and pungent with citrus hints. It can be used to spice up soups, curries and chutneys. Asafoetida or hing has a pungent scent and strong taste that can replace onion and garlic for some recipes.

These spices together create unique flavors that make Indian food so special.

What are the 11 Indian spices?

Indian cuisine is made up of eleven spices: coriander seeds; cumin seeds; fennel and mustard seeds; nigella and black pepper; cloves, cinnamon sticks; dry red chili powder; turmeric and cardamom.

These ingredients can be found in almost all dishes. These spices lend a unique flavour to dishes such dal (lentils), curries chutneys pickles rice, bread and sweets.

Health benefits can also be attained from spices. To fight cancer cells, turmeric is an example. Cloves protect against bad breath. Black pepper decreases cholesterol. Cinnamon lowers blood pressure. And ginger aids digestion.

A spice rack can be a wonderful kitchen tool, as it allows for you to try different flavors. You can either make your own spice blends or purchase ready-made spices.

Some people are against adding spices to their food. They believe that spices only mask natural flavors and do nothing to improve them. A pinch of salt and pepper can enhance the flavor of your food.

Most chefs agree that spices are an essential part of cooking art. Without them, many dishes would be bland and tasteless. If you are feeling adventurous, try out a new dish and see what happens.

Which are the best Thai spice?

Galangal (lemongrass), coriander, turmeric and cinnamon are the best Thai spice. The best spices are clove, cardamom. black peppercorn. fennel seeds. star anise.

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.

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 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

pubmed.ncbi.nlm.nih.gov

• PubMed: Acute Inflammation, Metabolism and Metabolism


• PubMed: Aging, inflammation, and the environment

doi.org

• Vanilla


• Genes. Nutrition

en.wikipedia.org

• Cumin - Wikipedia


• Charlemagne - Wikipedia

healthline.com

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin: 10 Health Benefits

How To

Are You able to make curry paste?

Curry paste includes dried chillies (scallions, shallots), galangal root and lemongrass as well as kaffir lime leaves, garlic, shrimp pastes, sugar, salt and sometimes coconut milk. It is used extensively in Thai cuisine.

Curry paste is one of the most popular condiments in Southeast Asia. Curry paste can add a distinct flavour to many dishes like curries.

It's not difficult to make at home! Follow our step-by–step guide below.

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. The lemongrass stems should be roughly 1/2 inch thick.
• 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. Remove the white part of the stem and set it aside.
• Then drain the shrimp paste (6 ounces) and then coarsely mash it.
• Final, weigh out salt and sugar.

Step2 - Grind Ingredients

• Grind all ingredients together until smooth.
• The texture should look similar to peanut-butter.
• Note: if you want to reduce the amount of oil in the dish, you can substitute some water for some of the oil.

Step3 - Add Coconut Milk

• Add coconut milk to the mixture and mix well.
• Add coconut milk slowly so that the paste does not become too sticky.
• If you like it milder, reduce the number of chillies used and add more galangal root.
• If you like it spicier, add more chillies and less galangal root. The final result should taste good to you.

Step4 -- Serve

• Top with your favorite food.
• Enjoy!