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Frequently Asked Questions

How to Store Spices

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

For longer storage, store spices in a dark cabinet. This will help preserve the spices and prevent oxidation.

Store your spices in a cool, dry area away from direct sunlight. It is possible for the spice to lose its flavor and aroma if it's placed in close proximity to a window or heater.

Spices should be stored in an airtight tin or glass jar. If storing in plastic containers, make sure there is no moisture inside the container.

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

You don't have to throw out leftover spices. Don't throw them away, instead use them in new recipes. You can even freeze them to extend their shelf life.

What's the difference in cooking with whole vs. ground spices? Ground Spices?

There is no difference in cooking with whole spices and cooked with ground spices. All spices are ground after harvesting. This ensures that there are no differences in the quality of spices.

But the price gap is significant. Whole spices are more expensive due to the labour required for processing them. The flavor is well worth the effort.

When you buy bulk spices, you may get additional discounts. For example, you might receive a discount if you buy an entire bag of cinnamon sticks.

The same is true for nutmeg cloves ginger, cardamom, and ginger. You may be able save money if you buy these spices in bulk.

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

But the main reason why we recommend purchasing whole spices is that they add a lot of character to recipes.

A delicious curry can be made with whole turmeric as opposed to ground turmeric. You can also grind whole coriander leaves to make a spice mix for chicken dishes.

The process of grinding spices takes a lot of time. It is sensible to purchase large quantities when buying whole spices. So that you don’t run out of spices, it’s a smart move.

What is the Thai use for mint?

Lime-leaf mint (Mentha cervina) is the most commonly used type of mint in Thai cuisine.

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 in sweet or savoury dishes. It is crucial to use authentic Thai flavors by using the right spices, herbs, aromatics.

Next time you make Thai food, add some lime-leafmint for more flavor!

Happy cooking!

What is the use of garlic in Thai cooking?

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

Garlic is often fried in Thailand with ginger, shallots, and other spices. In addition, it is commonly eaten with sticky rice.

Garlic is best chopped finely and mixed with oil, chilli paste, fish sauce, lime juice and oil. This mixture is called "Nam Phrik" (namphrik). Nam phrik is often accompanied by grilled chicken or beef.

What are the best Thai spices?

Galangal, coriander and turmeric are the best Thai spices. The best spices are clove, cardamom. black peppercorn. fennel seeds. star anise.

Rose petals, bay, pandan leaves (curry leaves), curry leaves; pandan leaves; kaffir lime leaf leaves; vanilla beans; tamarind pods; lemon grass, basil, and mine are some other valuable spices.

What are the 7 Indian spices you use?

Indian spices are a collection of spices used in Indian cuisine. They usually include cardamom (also known by hing), cumin, turmeric, coriander,fenugreek, ginger, and asafoetida. This spice blends natural ingredients to create flavour and aroma. Together, spices create unique flavour profiles that make Indian cooking so distinct.

Cardamom has a pungent, sweet taste with hints o citrus and ginger. It is often used to flavour curries and rice dishes like biryani. Cumin has an earthy aroma and a rich, nutty flavour. It is often added to dals, curries, and meat dishes. Coriander is sweet and citrusy, adding a hint of nuttiness to dishes. It is often used to season vegetables and lentils.

Turmeric is a spice that has an earthy flavor. It can be mixed with mustard, spices and pepper hints. This spice is used in curries and other dishes. It has a golden color. Fenugreek possesses a rich, earthy scent, slightly bitter flavour, and earthy tone tones. Fenugreek is used to season meat dishes such as kebabs or curries. Ginger is pungent and spicy with hints of citrus. It can be used to spice up soups, curries and chutneys. Asafoetida or hing has a pungent scent and strong taste that can replace onion and garlic for some recipes.

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

Can you add spice into a drink

I love the way spices add flavour to food. But how do you make spices liven up when they are added to drinks?

Spices are excellent because they add incredible depth to any beverage. Add a pinch of cinnamon or nutmeg to your favorite beverage, such as coffee, tea, or hot chocolate.

Most recipes require ground spices. You will need to use fresh whole spices. Although this is logical, it can be costly, time-consuming, and takes up storage space.

That's where the magic happens. With a little creativity, you can make your favorite spices easy to use in powdered form. Mix them with your favorite drinks to make delicious spiced beverages.

Two ways can you make powders. The first involves the grinding of whole spices to make fine powder. Another uses a mortar and pestle to grind the spices into a finer consistency.

Whichever method you choose, you'll find that the resulting powder is much easier to measure out and store than whole spices. Powder keeps well, so you will never run out.

Mixing spices can be fun to create new flavors. You could make minty water by combining spearmint and peppermint. To make spicy ginger tea, you can also combine ginger and cardamom pods.

Once you are proficient in making powdered spice, you can also apply this technique to herbs. Some of the most common herbs are basil, rosemary, thyme, oregano and sage.

The possibilities are limitless. You can use powdered spice to enhance the flavour of your drinks or dishes like soups, salads, or pasta.

Statistics

• 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 the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• 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)

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

[TAG104]

• Acute Inflammation and Metabolism - PubMed


• PubMed: Aging and inflammation in the environment

[TAG107]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin Have Proven Health Benefits

[TAG110]

• HomePage

How To

Do You Know How To Make Curry Paste?

Curry paste is made from dried chillies, shallots and galangal root. It also contains lemongrass, galangal root (lemongrass), lemongrass, kaffir Lim leaf, garlic, shrimp paste and sugar. It's used extensively in Thai cuisine.

Curry paste is one of the most popular condiments in Southeast Asia. Curry paste can add a distinct flavour to many dishes like curries.

It is easy to make your own at-home recipes! Follow the steps below to make it easy!

Step1 - Prepare Ingredients

• Before you start making this recipe, prepare all ingredients.
• Peel and chop shallots (about two cups). Cut galangal root in small pieces, about 3 inches long. Set aside.
• Next, peel and slice garlic cloves (about four cloves). Finely chop the lemongrass stems to about 1/2 inch in thickness.
• Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
• Cut the kaffirlime leaves into small strips, approximately 5 inches in length. The white part of your stem should be removed and put aside.
• Once the shrimp paste has been drained, rinse it and then coarsely crush it.
• Measure out the sugar and salt.

Step2 - Grind Ingredients

• Combine all ingredients and blend until smooth.
• The texture should be similar to that of peanut butter.
• Note: if you want to reduce the amount of oil in the dish, you can substitute some water for some of the oil.

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 prefer less spicy, add fewer chillies and more galangal root.
• If you prefer it spicy, add more chillies or less galangal roots. The final product should be tasty to you.

Step4 - Serve

• Top it with your favorite foods.
• Enjoy!

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