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Frequently Asked Questions
What are the 7 Indian spices that you can use?
Indian spices include a range of spices that are used to make Indian cuisine. These spices include cumin, cardamom and coriander as well as turmeric, fenugreek and ginger. Spices add flavour to dishes by blending natural ingredients like meats, vegetables and spices. These spices combine to create distinctive flavour profiles which are the hallmark of Indian cooking.
Cardamom has a sweet and pungent taste with hints of citrus and ginger. It is often used to flavour curries and rice dishes like biryani. Cumin has an earthy, rich aroma and a nutty flavor. It is often added in to curries, dals, or meat dishes. Coriander adds a delicate nuttiness and sweet citrus aroma to dishes. It is used to season lentils and vegetables.
Turmeric's earthy flavour is enhanced by mustard, spices, pepper hints, and other spices. 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 commonly used to season meat dishes, such as kebabs and curry. Ginger is pungent and spicy with hints o citrus. It can be used to spice up soups, curries and chutneys. Asafoetida (hing), has a strong flavor and pungent smell that can be used in place of onion and garlic in certain recipes.
Together, these spices create unique flavors that make Indian cooking so distinct.
Does Thai use ginger?
Yes. Traditional Thai cooking makes extensive use of ginger. It is often added to stir-fries and soups and is also commonly used in desserts and drinks such as lassis.
Ginger is an indigenous plant of China, Japan and Korea. Its roots date back more that 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 also helps to relieve muscle spasms, reduce joint pain, and treat arthritis.
In Thailand, ginger is most often used fresh. It is sliced into thin strips and then dried before being stored for later use. In Asian markets, you can purchase ginger root in cans or in jars.
What Spices or Herbs Are Best for Potatoes
Potatoes are a wonderful side dish to almost any meat. If you've been cooking potatoes lately, you may already know there are more ways to serve them than simply mashed.
These versatile vegetables can be used in a variety of dishes including soups, casseroles, and pasta dishes. You may not know, but many spices and herbs can go well with potatoes.
Spice up your following potato recipe with these delicious recipes.
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)
- 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)
- India contributes to 75% of global spice production. (en.wikipedia.org)
External Links
healthline.com
- Is Pink Himalayan Salt Better Than Regular Salt?
- Turmeric and Curcumin have 10 proven health benefits
amazon.com
- Amazon.com. Spend less. Smile more.
- Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food
en.wikipedia.org
penzeys.com
How To
Are You able to make curry paste?
Curry paste contains dried chillies and shallots, galangal roots, lemongrass (kaffir lime leaf), garlic, shrimp paste, sugar and salt. It is an important ingredient in Thai cuisine.
Curry paste is one of the most popular condiments in Southeast Asia. Curry paste adds a distinctive flavour to many dishes such as curries and soups, stir fries, stir-fries or rice dishes.
It is easy to make your own at-home recipes! Just follow our step-by-step guide below:
Step1 - Prepare Ingredients
- Before starting the recipe, you will need to prepare all ingredients.
- First, peel and chop shallots (2 cups). Cut galangal root in small pieces, about 3 inches long. Set aside.
- Next, remove and cut the cloves of garlic (about four cloves). Peel and finely mince lemongrass stems (about 1/2 inch thick).
- Crush the red chilli peppers with about four tablespoons of water and remove the seeds.
- Next, slice the kaffir lime leaves in thin strips of about 5 inches. Set aside the white portion of the stem.
- Next, drain and wash the shrimp paste (6 ounces), and then coarsely mashing it.
- Last, take out the salt and sugar.
Step2 - Grind Ingredients
- Blend all ingredients until smooth
- The texture should be comparable 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.
- Slowly add coconut water to prevent the paste from getting too sticky.
- If you prefer less spice, add less chillies to the recipe and more galangalroot.
- If you like it spicier, add more chillies and less galangal root. The final product should be tasty to you.
Step4 - Serve
- Serve with your favourite foods.
- Enjoy!
Did you miss our previous article...
https://belovedsaffron.com/videos/cooking-delicious-stuffed-quince-dolma-in-the-oven-easy-recipes
