How to Make and Can Strawberry Butter | Perfect summer recipe for use later in the year!

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Frequently Asked Questions

What spices can be used in Thai cooking

Thai cuisine is well known for its diverse flavour profiles. These flavors are created from unique, flavorful spices which create delicious dishes.

Common ingredients used in Thai cooking include lemongrass, galangal, kaffir lime leaves, chillies, garlic, shrimp paste, coriander, cumin, turmeric, and more.

Each one of these spices adds to Thai cuisine’s unique flavour profile. It is used often in soups and curries; galangal lends a slightly peppery taste to dishes; chillies add a spicy kick; garlic gives dishes an umami depth; shrimp paste adds a subtle, but fragrant, aroma to dishes; coriander brings out a mild, yet pleasant aroma to dishes; cumin adds a smoky flavor to dishes; and turmeric gives food a vivid yellow color.

These spices create complex flavour profiles that are unique to Thai cuisine. A combination of spices can be used to create both aromatic and flavorful dishes. If you're looking to bring the flavours of Thailand into your kitchen, be sure to stock up on these spices!

What's the difference between curried and curry?

There is no difference in spelling. Both words refer to the same thing: an Indian dish combining meat or vegetables with various 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.

While curried dishes were once reserved only for special occasions they are now enjoyed regularly throughout India. They include chicken, beef and lamb as well as fish, vegetables and rice.

Plain white rice is usually served with curried dishes. Another common accompaniment is raita, a yogurt sauce, and chutney, a sweet relish.

What are the most delicious Thai spices?

The best Thai spices include lemongrass, galangal, coriander, turmeric, cinnamon, and ginger. 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. All spices can be ground once they have been harvested. So there is no difference in quality.

However, the price differences are significant. Whole spices cost more because of the labour involved in processing them. However, the flavor is worth it.

If you purchase whole spices in bulk, you might get an additional discount. If you buy a whole bag of cinnamon sticks, you may get a discount.

The same goes for nutmeg, cloves, ginger, cardamom, etc. This can help you save money on spices if you buy them in bulk.

Ground spices don't last as long as whole spices. Ground spices lose their potency rapidly due to oxygenation.

Whole spices are a great way to add personality and flavor to your recipe.

For instance, you can make a delicious curry with whole turmeric instead of ground turmeric. To make a spice mixture for chicken dishes, you can grind whole coriander seed.

The process of grinding spices takes a lot of time. It is sensible to purchase large quantities when buying whole spices. You won't run low on spices if you buy large quantities.

How to Store Your Spices?

Keep them away from heat and light.

To store spices for longer periods of time, place them in a dark cupboard. This will help keep them fresh and prevent any deterioration due to oxidation.

Your spices should be kept in cool and dry areas, away from direct sunlight. You can lose the aroma and flavor of your spice if it is near a heater or window.

Spices work best in an airtight jar or tin. If you are storing your spices in plastic containers, ensure there is no moisture.

Check the seal every time you open and reseal it. Heat can cause moisture to spoil your product.

Do not throw away any spices that you have left over. You can make use of them by adding them to your favorite dishes. You can even freeze them to extend their shelf life.

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). The spices are used to enhance the flavour and aroma of foods by combining and complementing natural ingredients, such as meats or vegetables. Together, spices create unique flavour profiles that make Indian cooking so distinct.

Cardamom has a sweet and pungent taste with hints of citrus and ginger. It is commonly used to flavour rice dishes like biryani and curries. Cumin has an earthy, rich aroma and a nutty flavor. It's often used in curries, dals, and meat dishes. Coriander has a sweet citrus aroma and adds a subtle nuttiness to dishes. It is used often to season vegetables and lentils.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is popularly used in curries as well as other dishes. Fenugreek is a spice with a rich aroma and earthy tones. It also has a bitter taste. It is commonly used to season meat dishes, such as kebabs and curry. Ginger is spicy, pungent, and has hints of citrus. It is a perfect addition to curries, soups, and chutneys. Asafoetida, or hing, has a pungent aroma and strong flavor. It can be substituted for onion and garlic in some recipes.

These spices combine to create unique flavours that make Indian cuisine so distinctive.

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 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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• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

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• Validation and Development of Novel Lifestyle and Dietary Inflammation Scores – PMC


• PubMed: Molecular mechanisms curcumins suppressing cancer angiogenesis, tumorigenesis, and metastasis. We focus on the NF-kB pathway.

[TAG127]

• Acute Inflammation and Metabolism - PubMed


• PubMed - Aging. Inflammation. The Environment

[TAG130]

• Cumin - Wikipedia


• Charlemagne - Wikipedia

How To

How to cut Shiitake Mushrooms

The shiitakes seem to be doing well. There is nothing wrong with them. But how do they be cut? We've tried everything, even scissors. But they just keep slipping from our hands. What is the deal?

There's a trick to that. You must put a rubber band around the mushroom's stem and twist it tight. By doing this, you won’t slip and get cut.

You might think that it seems too simple. It is. However, it is also very efficient.

The rubber band makes the stem slippery, so it feels natural when you pick it up. It doesn't hurt to keep the stem in place.

Now, go ahead and try it. You'll be amazed at how much easier it is to cut mushrooms now.

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