Your first ukulele lesson - Three Little Birds

Saffron is particularly special for us; its magical scent along with its unique flavour inspires us each day and reveals a world of possibility in the kitchen.

We invite all brave souls who are keen to share their culinary secrets! If you have something delicious on your mind, don't hesitate to share it at [email protected] Let's show our appreciation for all those incredible cultures who dedicate their time and effort towards tantalising taste buds!

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

Frequently Asked Questions

How to Store Spices

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

You can store them for long periods in a dark cupboard. This will preserve them and prevent any oxidation.

Keep your spices out of direct sunlight and in a cool dry place. If the spice is placed near a heater or window, it may lose its flavour and aroma.

Spices need to be kept in an airtight glass container or tin. Avoid storing spices in plastic containers.

Check the seal every time you open and reseal it. Heat can cause moisture to spoil your product.

Don't throw out any spice leftovers. Instead, use them up by adding them to other dishes. To prolong their shelf life you can freeze them.

What is the difference in curry and curried?

The spellings are the same. Both words refer to the same thing: an Indian dish combining 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. Curry is typically prepared until the food is golden brown.

Curried dishes are no longer reserved for special occasions. They're now commonplace in India. You can choose from chicken, beef, lamb or fish as well as vegetables and rice.

Curried dishes can be served alongside plain white or brown rice. A raita (a yogurt-based sauce) or a chutney is another common accompaniment.

Do Thai foods contain cumin?

One of the most popular spices used in Thai cuisine is cumin. In Thai cuisine, cumin is often mixed with garlic, ginger or coriander to create different flavours.

Stir-fries are a popular use of cumin in Thai cooking. Cumin can also be added to sauces, marinades and dressings. Other spices play a role in Thai food's distinctive flavour.

Chilli peppers, garlic, ginger and fish sauce add unique spices and flavours to the mix. You can create Thai-inspired signature dishes by combining spices in different proportions.

Overall, cumin is essential in Thai cooking and is often found in many traditional dishes. The flavours brought about by this spice provide a unique and complex taste that is integral to the experience of eating Thai food. Cumin adds its distinct spices to many popular dishes, making it an essential part of Thai cuisine.

In Thai cuisine, chefs can add spices like cumin into their dishes to create authentic flavours. Cumin is a key component in many Thai dishes.

What are the 7 Indian spices you use?

Indian spices include a range of spices that are used to make Indian cuisine. They are usually made up of cardamoms, cumins, corianders, turmeric and fenugreek. The spices are used to enhance the flavour and aroma of foods by combining and complementing natural ingredients, such as meats or vegetables. The unique flavour profiles created by spices are what make Indian cooking special.

Cardamom has a sweet and pungent taste with hints of citrus and ginger. It is often used to flavour curries and rice dishes like biryani. Cumin has an earthy, rich aroma and a nutty flavor. It is often added in to curries, dals, or meat dishes. Coriander's sweet, citrus aroma adds a subtle sweetness to dishes. It is often used in seasoning vegetables and lentils.

Turmeric has an earthy, spicy flavour that includes mustard, spices and pepper hints. This spice is used in curries and other dishes. It has a golden color. Fenugreek has an earthy aroma, a slight bitter flavor, and earthy tones. It is commonly used to season meat dishes, such as kebabs and curry. Ginger is pungent and spicy with hints o citrus. It gives a great kick to soups, curries, and chutneys. Asafoetida (hing), has a strong flavor and pungent smell that can be used in place of onion and garlic in certain recipes.

These spices produce unique flavors, which make Indian cooking distinctive.

What does Thai spice serve?

We've all heard the term "Thai spice" thrown around without knowing exactly what it means. When we taste it, our mouths water and we wonder why we aren't eating more.

It isn't just any spice. It's an ingredient that can add flavor and depth in dishes that otherwise would be bland.

Although there are many recipes that call for Thai spices in large numbers, very few recipes actually use the true thing. So let's help you figure out how to ensure you're adding these delicious flavors to your meals.

Thais have been using herbs and spices in their cooking since antiquity to add flavor to food. Thai derives its name from the Sanskrit phrase "to cook".

Thais are still fond of spicy foods. This preference can be attributed to Thailand’s hot weather. It is difficult to stay warm when you don't have something to drink. Thais are also more likely to consume chili peppers as compared to Americans or Europeans.

The best way to learn about Thai spices is to visit a local Asian grocery store. There will be a large selection of ingredients available including dried chilies (fresh basil leaves), curry paste, ground black pepper, and curry paste.

You may also come across whole peppercorns, cloves, cinnamon sticks, star anise, cardamom pods, ginger root, turmeric powder, cumin seeds, coriander seeds, fennel seeds, nutmeg, mace, mustard seed, saffron threads, garlic, onion, rice vinegar and tamarind juice.

Thai cuisine uses both dry and wet spices. Wet spices are ground finely, while dry spices are typically ground.

Dry spices are typically added directly to a dish. A good example is chicken soup with ground red pepper. Mixing wet spices with oil or butter can create a paste.

Wet spices are usually used in marinades, sauces, and dressings. Common wet spices include oyster sauce, fish sauce and sesame oils, curry paste, hoisin sauce, and sesame seed oil.

Thai recipes can be prepared at home by knowing which spices pair well with what ingredients.

For example, if you are using beef, you should use red pepper flakes. White pepper is better for seafood such as shrimp.

If you don’t have access or the means to order from an Asian market, it is possible to order online. You can find everything here, from dried chilies to exotic spices and herbs.

Next time you're hungry, try one of these delicious Thai recipes!

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)
• 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)
• 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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• PubMed: Acute Inflammation, Metabolism and Metabolism


• PubMed - Aging, inflammation, the environment

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


• Molecular mechanisms that curcumins have on tumorigenesis, angigenesis and metastasis. This article is from PubMed.

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• Vanilla


• Full text

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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

How To

How to store cooking spices?

This article will show you how to store cooking spice for optimal performance. First, we must understand how food is stored.

Because spice's flavour is diminished by light exposure, it should be stored in airtight containers. This is due to oxidation which occurs when oxygen combines with organic compounds such as those found in spices.

To prevent oxidation of spices, keep them in dark cupboards. If these conditions are not met, spices will quickly lose their flavour.

You can preserve the flavor of spices by keeping them in sealed jars, away from direct sunlight.

To create a flavorful drink, you can add spices and herbs to water. For example, you could mix 2 tablespoons of ground cinnamon in 1/2 cup of warm milk and stir it well. Add a squeezed lemon juice and serve immediately.

You can add dried herbs and spices to soups, stews, casseroles, pasta, rice dishes, salads, and desserts. Spread the spice mixture evenly onto the dish. Allow it to sit for between 5-10 minutes before serving.

If you have leftover cooked vegetables, fruit, meats, poultry, fish, shellfish, eggs, cheese, bread, crackers, cookies, cakes, pies, or puddings, they can be added to your favourite recipes as snacks.

You can enjoy the fresh flavours of fresh herbs or spices by chopping them up and adding them to food while they are still hot. It is also possible to freeze herbs and spices in muffin cups or ice cube trays. Transfer frozen items to zip-top or freezer bags.

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