Malek's Inspiring Act: Bringing Joy to Nomadic Kids 👶🏻🧸

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Frequently Asked Questions

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

There are no significant differences in the cooking of whole and ground spices. After harvesting, spices are ground. So there is no difference in quality.

The price difference is however significant. Whole spices are more expensive because of the labor required to process them. But the flavour is worth it.

If you purchase whole spices in bulk, you might get an additional discount. An example: If you buy an entire bag full of cinnamon sticks, you might get a discount.

The same goes for nutmeg, cloves, ginger, cardamom, etc. You might be able to save money by buying these spices in bulk.

Whole spices can also last longer than the ground spices. Ground spices quickly lose their potency due to oxidation.

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

You can make delicious curry using whole turmeric, instead of ground turmeric. You can also use whole coriander to create a spice combination for chicken dishes.

Additionally, spices need to be ground. A large amount of whole spices is a good idea. So you don't run short of spices.

Does Thai use ginger?

The answer is yes. The traditional Thai cooking uses ginger heavily. It is commonly added to stir-fries or soups. Ginger is also used in desserts such as lassis.

Ginger is a native to China and Japan. The origins of ginger go back over 5,000 year. It is believed to have originated from Southeast Asia, where it was cultivated medicinally.

Ginger is well-known for its ability to relieve nausea and stimulate digestion. It may even help prevent migraines. In addition, ginger aids in reducing muscle spasms, relieving joint pains, and treating arthritis.

Ginger is most commonly used fresh in Thailand. Ginger root is first cut into thin strips before drying and stored. In Asian markets, you can purchase ginger root in cans or in jars.

How to Store Spices

Keep them in an airtight, dry container away from heat or light.

If you want to keep spices fresh for a long time, place them into a dark cupboard. This will ensure that they stay fresh and prevent any possible oxidation.

Keep your spices out of direct sunlight and in a cool dry place. The spice may lose flavour and aroma if placed near a window or heater.

Spices work best in an airtight jar or tin. Avoid storing spices in plastic containers.

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

If you have leftover spices, don't throw them away. Use them instead by adding them into other dishes. To prolong their shelf life you can freeze them.

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)
• 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)

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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• Is Pink Himalayan Salt Better Than Regular Salt?


• 10 Proven Health Benefits of Turmeric and Curcumin

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• HomePage

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• Acute Inflammation and Metabolism - PubMed


• Aging, inflammation and the environment - PubMed

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 the most loved condiments in Southeast Asia. This unique flavor can be added to many dishes including curries, soups and stir-fries as well as rice dishes, noodles, desserts, and rice dishes.

It's not difficult to make at home! Just follow our step-by-step guide below:

Step1 - Prepare Ingredients

• You need to prepare all ingredients before starting this recipe.
• Peel and chop shallots (about two cups). Then, cut the galangal roots into small pieces (approximately 3 inches in length), and then set aside.
• Next, cut four garlic cloves into pieces. Peel and finely mince 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). Next, remove the white part from the stem and leave it alone.
• Next, drain and wash the shrimp paste (6 ounces), and then coarsely mashing it.
• Finally, measure out sugar and salt.

Step2 - Grind Ingredients

• Grind all ingredients together until smooth.
• The texture should be similar to that of peanut butter.
• Take note: If you are looking to reduce oil in your dish you can add water to the mix.

Step3 - Add Coconut Milk

• Add coconut milk to the mixture and mix well.
• Add coconut milk slowly so that the paste does not become too sticky.
• If you like it milder, reduce the number of chillies used and add more galangal root.
• For a more spicy taste, increase the amount of chillies and reduce the use of galangal root. The final result should taste good to you.

Step4 – Serve

• Top your favorite foods with this topping.
• Enjoy!

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