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Frequently Asked Questions

Which are the best Thai spice?

Galangal and coriander are some of the best Thai spices. Some other good spices include cayenne pepper, clove, cardamom, black peppercorn, fennel seeds, star anise, and cloves.

Other valuable spices include bay leaves, curry, pandan, curry leaves. Kaffir lime leaves. Vanilla beans. Tamarind pods. Lemon grass. Basil.

What's the difference between cooking whole and with ground spices? Ground Spices?

There isn't any difference between cooking with whole spices and ground spices. After harvesting, spices are ground. It doesn't make a difference in terms of quality.

But the price gap is significant. Because of the labor involved in making whole spices, they cost more. The flavor is well worth the effort.

Bulk purchases of whole spices can often get you additional discounts. If you buy a whole bag of cinnamon sticks, you may get a discount.

The same is true for nutmeg cloves ginger, cardamom, and ginger. You may be able save money if you buy these spices in bulk.

Whole spices also last longer than ground spices. This is because ground spices lose their potency quickly due to oxidation.

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

A delicious curry can be made with whole turmeric as opposed to ground turmeric. For chicken dishes, whole coriander seeds can be ground to make a spice blend.

Additionally, spices need to be ground. A large amount of whole spices is a good idea. This will ensure that you don't run out of spices quickly.

What is the importance and purpose of spices?

A spice is a seasoning used to enhance flavour in food. Spices can be powdered, liquids or oils. They are also known for their versatility and ability to be used as flavours and condiments.

Spice up your meals with a variety of spices. For extra flavor and excitement, you can add many spices to your dishes.

It may be that adding a few drops to your bowl of soup makes it more flavorful. Mixing a couple of cayenne peppers in a cup rice can make it even more delicious.

Fresh ingredients are the best way to try new spicing techniques. Buy organic dried herbs. Fresh herbs are more durable than dried herbs.

While some spices are essential for cooking, others might be better to avoid. Cinnamon sticks are high in coumarin so you should avoid them if your liver has been affected. Ginger also contains some coumarin but it is less concentrated. People who do not have any liver problems are safe.

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)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• 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)

External Links

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• Vanilla


• Full text

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• PubMed. Acute Inflammation. Metabolism.


• PubMed - Aging, inflammation, the environment

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin are proving to have health benefits.

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• Cumin – Wikipedia


• Charlemagne - Wikipedia

How To

Do You Know How to Make Curry Paste?

Curry paste is made from dried chillies, shallots and galangal root. It also contains lemongrass, galangal root (lemongrass), lemongrass, kaffir Lim leaf, garlic, shrimp paste and sugar. It is widely used in Thai cuisine.

One of the most widely used condiments in Southeast Asia is curry paste. It adds a unique flavour to many dishes, such as curries, soups, stir-fries, salads, rice dishes, noodles, and desserts.

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

Step1 - Prepare Ingredients

• Before you can start the recipe, it is important to have all the ingredients ready.
• First, peel and chop shallots (2 cups). Next, chop galangal root into small pieces (3 inches in length) and place aside.
• Next, cut four garlic cloves into pieces. Next, peel and mince the lemongrass stems (about 1/2-inch thick).
• Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
• Next, cut kaffir lime leaves into thin strips (about 5 inches long). The white part of your stem should be removed and put aside.
• Then drain the shrimp paste (6 ounces) and then coarsely mash it.
• Finally, measure out sugar and salt.

Step2 - Grind Ingredients

• Mix all ingredients until well combined.
• The texture should be very similar to peanut butter.
• If you would like to reduce the amount oil in your dish, you could substitute water for some of it.

Step3 - Add Coconut Milk

• Add coconut milk to the mixture, and mix well.
• To prevent the coconut milk from becoming too sticky, slowly add it.
• If you prefer less spice, add less chillies to the recipe and more galangalroot.
• You may prefer it hotter, so add more chilies or less galangalroot. The final result should taste good to you.

Step4: Serve

• Serve with your favourite foods.
• Enjoy!

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