here is delicious food || lajimbudha ||

Through our website, we want to bring people closer to delicious, creative meals that nourish both body and soul. We don’t intend to become famous chefs –we just love food!

We firmly believe in celebrating the beauty of different cultures through their cuisine. From home kitchens to 5-star restaurants, each meal has its own secret recipe for success.

The love for Saffron initially inspired us on this journey, but our mission is much larger than that. We strive to provide helpful resources and meaningful conversations about organic farming techniques, cooking tips and culinary customs from around the world.

If you’d like to join us in showcasing your special family recipes or other noteworthy ideas relating to food culture, please reach out at [email protected] –your contribution will be highly cherished!

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

Frequently Asked Questions

What are the most important flavours in Thai cuisine?

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

The most common flavours in Thai food are sweet, salty, sour, spicy, bitter, pungent, and nutty.

Thais value sweetness as it makes the food more enjoyable. Sweet ingredients such as palm sugar (gula melaka) and coconut milk play a significant role in Thai cuisine.

Thailand is also known for its sourness. Sour foods are often served alongside hot dishes. This combination balances out the heat.

Thai food has a lot of spicy ingredients. Thai recipes often include spices such as galangal and ginger root.

Is Paprika used in Thai food?

Yes. Yes.

Thai cuisine, Mexican, Spanish and Indian food, as well as Thai and Balkan dishes, contain paprika.

Paprika can been traced back to Ancient Greece over 5,000 years ago. The Hungarian language is what "paprika" means.

How to Store Spices

Keep them out of the sun and heat.

To store spices for longer periods of time, place them in a dark cupboard. This will help preserve the spices and prevent oxidation.

Keep spices away from direct sunlight in a dry, cool place. The spice may lose flavour and aroma if placed near a window or heater.

Spices can be best kept in an airtight container or tin. If storing in plastic containers, make sure there is no moisture inside the container.

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

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

What's the difference of curry and curried

The spellings are the same. Both terms refer to the exact same thing: An Indian dish that combines meat and vegetables with different seasonings.

Curry derives its name from the Hindi word kari which means "to rub." The spice mixture is then applied to the food. Curry is typically prepared until the food is golden brown.

Although curried dishes used to be reserved for special occasions, today they are enjoyed all over India. You can choose from chicken, beef, lamb or fish as well as vegetables and rice.

Curried dishes are typically served alongside plain white rice. The most common accompaniments are raita (a yogurt paste) and chutney.

Statistics

• India contributes to 75% of global spice production. (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)
• 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)

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]

• PubMed: Acute Inflammation, Metabolism and Metabolism


• Aging, inflammation and the environment - PubMed

[TAG110]

• Vanilla


• Herbs/Spices-Biomarkers of Intake Based upon Human Intervention Studies -- A Systematic Review

How To

Do you know how 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's a common ingredient in Thai cuisine.

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

It's easy to make at-home! Follow our step by step guide below.

Step1 - Prepare Ingredients

• Before you start this recipe, make sure that all ingredients are prepared.
• Peel and chop shallots (about two cups). Next, chop galangal root into small pieces (3 inches in length) and place aside.
• Next, cut four garlic cloves into pieces. The lemongrass stems should be roughly 1/2 inch thick.
• Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
• Next, cut the kaffir-lime leaves into thin strips (5 inches). Remove the white part of the stem and set it aside.
• Then drain the shrimp paste (6 ounces) and then coarsely mash it.
• Measure out the sugar and salt.

Step2 - Grind Ingredients

• Combine all ingredients and blend until smooth.
• The texture should look 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.
• Slowly add coconut milk to ensure that the paste doesn't become too sticky.
• You can reduce the amount of chillies and increase the quantity of galangal root if you prefer it less spicy.
• If you like it spicier, add more chillies and less galangal root. The final result should taste delicious to you.

Step4 - Serve

• Serve on top of your favourite foods.
• Enjoy!

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