FREESTYLE COOKING! Delicious Recipes By Ringo Today Is Fish

Saffron is particularly special for us; its magical scent along with its unique flavour inspires us each day and reveals a world of possibility in the kitchen.

We invite all brave souls who are keen to share their culinary secrets! If you have something delicious on your mind, don't hesitate to share it at [email protected] Let's show our appreciation for all those incredible cultures who dedicate their time and effort towards tantalising taste buds!

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

Frequently Asked Questions

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

Thai cuisine is a mixture of Asian influences. Its roots lie in India and China, along with Southeast Asia.

Freshness is the main ingredient in Thai cuisine. There is much more flavour when ingredients are picked early and cooked quickly. This is why meat, fish and vegetables, as well fruits, vegetables, herbs, seeds, and nuts are often eaten raw, then heated.

Spices and sauces give dishes depth and color. 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 are 7 Indian spices?

Indian spices are a collection of spices used in Indian cuisine. They are usually made up of cardamoms, cumins, corianders, turmeric and fenugreek. This spice blends natural ingredients to create flavour and aroma. Together, spices create unique flavour profiles that make Indian cooking so distinct.

Cardamom has a pungent, sweet taste with hints o citrus and ginger. It is commonly used to flavour rice dishes like biryani and curries. Cumin has an earthy aroma and a rich, nutty flavour. It is often added in to curries, dals, or meat dishes. Coriander gives dishes a mild nuttiness due to its sweet citrus aroma. It is used often to season vegetables and lentils.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is used in many dishes, including curries. It has a golden colour. Fenugreek possesses a rich, earthy scent, slightly bitter flavour, and earthy tone tones. It is commonly used to season meat dishes, such as kebabs and curry. Ginger is spicy and pungent, with hints 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 produce unique flavors, which make Indian cooking distinctive.

How to Store Spices

Keep them away from heat and light.

If you want to keep spices fresh for a long time, place them into a dark cupboard. This will keep the spices fresh and prevent any 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 should be stored in an airtight tin or glass jar. Avoid storing spices in plastic containers.

Always check the seal after opening and resealing, as humidity can cause spoilage.

You don't have to throw out leftover spices. Use them instead by adding them into other dishes. To extend their shelf life, you can freeze them.

What is the value of spices?

A spice can be described as a seasoning to enhance flavour in food. Spices come in various forms, such as powders, liquids, gums, oils, pastes, and seeds. They can also be known as condiments, flavours, and flavor.

Spice up your meals with a variety of spices. To add more flavour and excitement to dishes, many spices can be used.

It may be that adding a few drops to your bowl of soup makes it more flavorful. Perhaps you can add some cayenne peppers to your cup of rice.

Fresh ingredients are best for experimenting with spicing. Organic herbs are better than dried herbs. Fresh herbs will last longer than dried.

Certain spices are essential in cooking. However, you may prefer to avoid some. If you have a history or liver disease, cinnamon sticks can be dangerous. Ginger also contains coumarin, but it's much less concentrated. People who do not have any liver problems are safe.

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)
• 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

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• Validation and development of Novel Lifestyle Inflammation Scores. - PMC


• Molecular mechanisms of curcumins suppressing tumourigenesis, metastasis and angiogenesis - PubMed

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• Vanilla


• FullText

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin: 10 Health Benefits

[TAG130]

• PubMed - Acute Inflammation & Metabolism


• Aging, inflammation and the environment - PubMed

How To

How to store spices for cooking?

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.

Spices are stored in airtight containers away from the light because exposure to light diminishes their flavour. This is caused by oxidation, which happens when oxygen and organic compounds combine like spices.

Spices should be kept in the dark cupboards and sealed tightly in airtight containers to prevent oxidation. If these conditions are not met, spices will quickly lose their flavour.

Keep spices in airtight containers away from direct sun to preserve their flavour.

For a flavoured beverage, add herbs and spices. Mix 2 teaspoons ground cinnamon with 1/2 cup of warm liquid and stir. Serve immediately with a squeeze of lemon.

Dried herbs and spices can be added to soups and stews, casseroles and rice dishes. Sprinkle the spice mixture evenly on the dish, and let it sit for five to ten 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. You can also freeze spices and herbs by placing them in muffin cups or ice trays and freezing them. Once frozen, transfer them to freezer bags and zip-top plastic bag.

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