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Frequently Asked Questions

What is the Thai use for mint?

The most common type of mint used in Thai cuisine is lime-leaf mint (Mentha Cervina).

It has a mild, lemony flavour that adds freshness and zing to dishes. Thai dishes can also be enhanced by adding other spices such galangal or coriander to their flavour.

Mint can be used as a sweet or savoury herb. To achieve authentic Thai flavours, it is important to use the right spices, herbs and aromatics.

next time you make a Thai dish, don't forget to include some lime-leaf mint for extra flavour!

Happy cooking!

How to store your spices?

Keep them away from heat and 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.

Store your spices in a cool, dry area away from direct sunlight. If the spice is placed near a heater or window, it may lose its flavour and aroma.

Spices are best stored in an airtight glass jar or tin. Avoid storing spices in plastic containers.

It is vital to always check the seal after opening, resealing and before storing.

Don't toss out any leftover spices. Don't throw them away, instead use them in new recipes. To prolong their shelf life you can freeze them.

What are 7 Indian spices?

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. Spices create unique flavour profiles, which make Indian cuisine so distinctive.

Cardamom's sweet, pungent flavor is balanced with ginger and citrus notes. It is often used to flavour curries and rice dishes like biryani. Cumin has an earthy, rich aroma and a nutty flavor. It is commonly added to curries and meat dishes, as well as dals. Coriander gives dishes a mild nuttiness due to its sweet citrus aroma. It is commonly used to season vegetables, lentils, and other foods.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is commonly used in curries and other dishes and has a golden hue. Fenugreek has an earthy aroma, a slight bitter flavor, and earthy tones. It is often used as a seasoning for meat dishes like kebabs. 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 aroma and strong flavor. It can be substituted for onion and garlic in some recipes.

These spices together create unique flavors that make Indian food so special.

Does Thai use ginger?

The answer is yes. Ginger is used extensively in traditional Thai cooking. 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 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 is also known to reduce muscle spasms and joint pains as well as treating arthritis.

Ginger is often fresh in Thailand. It is then cut into thin strips and dried. From Asian markets, ginger root can be bought in cans and jars.

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)
• 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 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)

External Links

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• HomePage

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• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin: 10 Health Benefits

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


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

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• Acute Inflammation and Metabolism - PubMed


• PubMed: Aging, inflammation, and the environment

How To

How to store cooking spice?

I will tell you how to store cooking spices for optimal performance. First of all, we need to establish an understanding of the science behind the storage of foodstuffs.

Keep spices out of direct sunlight as light will reduce their flavor. This is because oxygen reacts with organic compounds like those in spices to cause oxidation.

To prevent oxidation, spices should be stored in dark cupboards. If these conditions are not met, spices will quickly lose their flavour.

The best way to preserve the flavour of spices is to keep them in airtight jars away from direct sunlight.

To create a flavorful drink, you can add spices and herbs to water. Mix two teaspoons of ground cinnamon and 1/2 cup warm water. Stir well. Add a squeeze of lemon juice and serve immediately.

Add dried herbs and spices to soups. Just sprinkle the spice mix evenly over the dish. Let it rest for 5-10 minutes before you serve.

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

For the best flavor of fresh herbs, you can chop them up or tear them apart and then add them to your favorite foods. You can freeze herbs or spices by placing them on ice cube tray or muffin cups. Once frozen, transfer to freezer bags or zip-top plastic bags.

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