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Frequently Asked Questions

What are the 11 Indian spice blends?

Indian cuisine is made up of eleven spices: coriander seeds; cumin seeds; fennel and mustard seeds; nigella and black pepper; cloves, cinnamon sticks; dry red chili powder; turmeric and cardamom.

These ingredients are used in almost every dish. These spices lend a unique flavour to dishes such dal (lentils), curries chutneys pickles rice, bread and sweets.

Also, spices have many health benefits. For example, turmeric helps fight cancer cells. Cloves protect against bad breath. Black pepper helps lower cholesterol levels. Cinnamon lowers blood pressure. And ginger aids digestion.

The spice rack is an excellent kitchen tool as it allows you to experiment and create new combinations of flavors. You can make your own blends of spices or buy ready-made mixes containing many essential spices.

Some people do not like to add spices to their food. They believe that spices only mask natural flavors and do nothing to improve them. A pinch of salt and pepper can enhance the flavor of your food.

Most chefs agree that spices form an integral part of good culinary art. Without spices, many dishes are bland and tasteless. If you are feeling adventurous, try out a new dish and see what happens.

What's the difference between curried and curry?

It doesn't matter how the spelling is written. Both words are used to describe the same thing: Indian dishes that combine meat or vegetables with various seasonings.

Curry comes from the Hindi word kari meaning "to rub." This term refers to how the spice mixture is rubbed onto the food. Curried foods are typically cooked until browned.

Curried dishes were once reserved for special occasions, but today, they're enjoyed frequently throughout India. These dishes can be chicken, beef (lamb), fish, or vegetables.

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

What is the use of garlic in Thai cooking?

Thai cuisine uses garlic. Garlic is often used to make Thai dishes, including salads and soups, stir-fries and curries, as well as sauces and sauces.

In Thailand, garlic can be chopped and fried along with ginger and shallots. You can also eat it with sticky rice.

Garlic can be eaten in a variety of ways. This mixture is known as Nam Phrik (namphrik). Nam Phrik is often served alongside grilled chicken, beef, or pork.

What spices are used in Thai cooking?

Thai cuisine is well-known for its rich flavour profiles. These flavours come from unique and flavorful spices that create various delicious dishes.

Common ingredients for Thai cooking are galangal, lemongrass, kaffirlim leaves, chillies and garlic.

Each spice adds to Thai cuisine's distinct flavour profile. The most common uses of lemongrass are in soups, curries, stews, and galangal; galangal is used to add a little peppery kick to dishes, kaffir lime leaves give dishes a citrusy scent, chillies are spicy; shrimp paste gives food an umami flavour; garlic provides a sharp, pungent flavor; cilantro adds a mild aroma to dishes, cumin lends a smoky taste, while turmeric gives dishes a vibrant yellow hue.

These spices are combined to create complex flavour profiles specific to Thai cuisine. A combination of spices can be used to create both aromatic and flavorful dishes. You can bring Thai flavors to your kitchen by stocking up on these spices.

Does Thai use ginger?

The answer is yes. Traditional Thai cooking makes extensive use of ginger. It is commonly added to stir-fries or soups. Ginger is also used in desserts such as lassis.

Ginger is a native of China, Japan, Korea and other Asian countries. Its origins go back over 5,000 years. It is believed it originated in Southeast Asia. There, it was used for medicinal purposes.

Ginger is well-known for its ability to relieve nausea and stimulate digestion. It may even help prevent migraines. Ginger can also be used to treat arthritis, muscle spasms, joint pains, or relieve them.

Ginger is most often fresh in Thailand. Ginger root is first cut into thin strips before drying and stored. You can buy ginger root in jars or cans from Asian markets.

What's the Difference Between Cooking With Whole vs. Ground Spices?

There are no differences between cooking with whole spices or ground spices. All spices can be ground once they have been harvested. It doesn't make a difference in terms of quality.

However, the price difference is substantial. Because of the labor involved in making whole spices, they cost more. The flavor is well worth the effort.

If you purchase whole spices in bulk, you might get an additional discount. A whole bag of cinnamon sticks might be eligible for a discount.

This is true for cloves, ginger and cardamom. 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 lose their potency very quickly due to oxidation.

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

A delicious curry can be made with whole turmeric as opposed to ground turmeric. Or you can grind whole coriander seeds to create a spice blend for chicken dishes.

Also, grinding spices takes time. If you're buying whole spices it makes sense for you to buy large quantities. That way, you won't run out of spices too fast.

Statistics

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

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]

• PubMed - Acute Inflammation & Metabolism


• PubMed - Aging. Inflammation. The Environment

[TAG107]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG110]

• Validation of novel Lifestyle Inflammation Scores and Dietary Guidelines - PMC


• Molecular mechanisms of curcumins suppressing effects on tumorigenesis, angiogenesis, and metastasis, focusing on NF-kB pathway - PubMed

How To

How To Make A Garlic Press?

A garlic press is a valuable tool in every home cook's kitchen. It allows you to efficiently mince garlic into a paste or puree it into a smooth sauce, soup, or salad dressing. It can also be used to crush whole garlic cloves into buttery spreads or garlic salt.

However, if you don’t already have a garlic pressing machine, you might wonder how to get one. We have some tips to help get you started.

First things first: you'll need a large bowl. Place the bowl underneath the press and pour the crushed garlic into it. Now adjust the pressure regulator to the maximum.

Next, rotate the handle clockwise until it clicks. The top of the press should lift up and expose a flat surface. This will allow you slide the blade back-and-forth over the bowl. Keep turning the handle clockwise until you reach the end of the blades.

Finally, take the pressed garlic out and enjoy!

Here are some more ways to use this versatile instrument:

• Use minced garlic in soups, sauces and salads as a seasoning or even as a garnish.
• You can crush whole garlic cloves using the press to make a buttery spread
• Crush whole cloves of garlic onto pizza dough before baking
• Combine roasted garlic with mashed potatoes and creamy polenta
• The press can be used to make pesto from garlic
• Puree garlic and make a smooth dressing

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