Simple and delicious Potato Recipes! Will delight the whole family, No oven!

But it is not simply about providing delicious recipes for saffron dishes – it is also about promoting sustainable eating that respects those from all different cultural backgrounds who dedicate their lives to serving fantastic meals in both family homes and 5-star restaurants across the globe.

If you have a special recipe or would like to contribute an article to our blog section, please reach out as we would love to hear from you at [email protected]. We believe everyone has something extraordinary to offer their taste buds!

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

Frequently Asked Questions

What are 7 Indian spices?

Indian spices are a group of spices used in Indian food. They usually include cardamom (also known by hing), cumin, turmeric, coriander,fenugreek, ginger, and asafoetida. Spices add flavour to dishes by blending natural ingredients like meats, vegetables and spices. Spices create unique flavour profiles, which make Indian cuisine so distinctive.

Cardamom has a pungent, sweet taste with hints o citrus and ginger. It is used to flavour curries, rice dishes such biryani, and other Asian cuisines. Cumin has a strong, earthy aroma as well as a rich and nuanced flavor. It's often used in curries, dals, and meat dishes. Coriander gives dishes a mild nuttiness due to its sweet citrus aroma. It is often used 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 has an earthy aroma, a slight bitter flavor, and earthy tones. Fenugreek is used to season meat dishes such as kebabs or curries. It is spicy and pungent with citrus hints. It adds the perfect kick to dishes such as curries, chutneys, and soups. Asafoetida or hing has a pungent scent and strong taste that can replace onion and garlic for some recipes.

Together, these spices create unique flavors that make Indian cooking so distinct.

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

There is no difference in cooking with whole spices and cooked with ground spices. After harvesting, spices are ground. So there is no difference in quality.

The price difference is however significant. Whole spices can be more expensive due to the labor involved in their processing. However, the flavor is worth it.

When you buy bulk spices, you may get additional discounts. 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. If you purchase these spices in bulk, you may be able to save money.

Ground spices last much longer than whole spices. Because ground spices lose potency quickly from oxidation, this is why whole spices last longer than ground spices.

The main reason we recommend whole spices over dried is that they can add lots of flavor to recipes.

You can make a delicious curry by using whole turmeric in place of ground turmeric. For chicken dishes, whole coriander seeds can be ground to make a spice blend.

Also, grinding spices takes time. If you're buying whole spices it makes sense for you to buy large quantities. You won't run low on spices if you buy large quantities.

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 native to China, Japan, and Korea, and its origins date back more than 5,000 years. It is believed it originated in Southeast Asia. There, it was used for medicinal purposes.

Ginger has been shown to reduce 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 often fresh in Thailand. The ginger root is then cut into thin strips. Once dried, it can be stored for future use. Ginger root can be purchased in cans or jars at Asian markets.

Almond Flour vs. Almond Meal. What's The Difference?

As an almond flour alternative, an almond meal is more versatile because it can be used for baking, cooking, and even making nut-free dishes.

Almond flour can also be gluten-containing, which can make it difficult to digest. It is important to avoid gluten-free products if you have celiac or other digestive disorders.

Almond flour isn't considered "superfood", but it is high in healthy fats, fibres, protein, vitamin E, and sodium.

The almond meal provides nutritional benefits such as magnesium, iron, zinc and manganese. It also contains vitamin A, B1 (thiamin), C, and folate.

Almond flour is made from almonds and contains monounsaturated fat acids. Almond oil, however, contains polyunsaturated oils. Both types help lower LDL (bad) cholesterol levels and increase HDL (good) cholesterol levels.

Almond flour is also rich in antioxidants such as flavonoids and phenolics. These compounds prevent free radical-induced oxidative stress.

A study published in the Journal of Agricultural Food Chemistry found that almond flour had antioxidant activity equivalent to that of blueberries, cranberries, pomegranates, and red wine grape juice.

Almond flour is commonly sold together with almondmilk, which has additional nutrients.

Statistics

• 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)
• 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)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)

External Links

[TAG101]

• Cumin - Wikipedia


• Charlemagne - Wikipedia

[TAG104]

• Validation and development of Novel Lifestyle Inflammation Scores. - PMC


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

[TAG107]

• Is Pink Himalayan Salt Better Than Regular Salt?


• 10 Proven Health Benefits of Turmeric and Curcumin

[TAG110]

• PubMed: Acute Inflammation, Metabolism and Metabolism


• Aging, inflammation and the environment - PubMed

How To

How to store spices for cooking?

I will tell you how to store cooking spices for optimal performance. First, it is important to understand the science behind how foodstuffs are stored.

Spices are stored in airtight containers away from the light because exposure to light diminishes their flavour. This is due to oxygen combining with organic compounds, such as spices.

To avoid oxidation, spices must be kept in dark cupboards. If these conditions are not met, spices will quickly lose their flavour.

It is the best way to preserve spices' flavours by keeping them out of direct sunlight.

To make flavoured drinks, you can add herbs or spices to water. To make a cinnamon-flavored drink, combine two teaspoons of ground ginger with half a cup of warm water. Stir and mix well. Add a squeezed lemon juice and serve immediately.

Dried herbs can be added to soups stews, casseroles pasta dishes rice dishes salads and desserts. Simply sprinkle the spice mixture evenly over the dish and sit for 5-10 minutes before serving.

Remaining cooked vegetables, fruit and meats can be used in your favorite recipes to make snacks.

To get the best flavours from fresh herbs and spices, cut them or tear them and add them to hot foods. You can also freeze herbs and spices by placing them in ice cube trays or muffin cups and freezing them. Once frozen, transfer to freezer bags or zip-top plastic bags.

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