Another Essential Spice for Dogs and Humans to Share Next on The Scoop: May by be excused? Another Essential Spice for Dogs and Humans to Share In my pantry, there's only one spice I value as much as - or perhaps more than -cinnamon, and that's turmeric. Native to tropical South... Julia Szabo | Nov 16th 2010 Also: Lifestyle How Instagram Has Helped Boost Pinky the Chihuahua’s Confidence In my pantry, there’s only one spice I value as much as – or perhaps more than – cinnamon , and that’s turmeric. Native to tropical South Asia, turmeric (Latin name: Curcuma longa) is a member of the ginger family of roots. In its fresh form, it resembles gingerroot that’s been dyed orange, like a yam or a pumpkin. After being boiled, then dried, the plant’s rhizomes are ground into a powder. Turmeric powder is the most wonderfully vibrant shade of orange-yellow – so vibrant, in fact, that it’s often been used over the centuries as a natural dye.

Today, turmeric is most often used as a key ingredient of curry as well as other mouthwatering Indian, Persian, Thai, and Malay dishes. Besides a delicious, mustardy flavor (it’s a main ingredient of French’s mustard), turmeric also boasts many marvelous medicinal properties. In South Asia, it’s used as an antiseptic for cuts, burns, and bruises, and as an antibacterial agent. It’s taken as a dietary supplement in some Asian countries, where it’s believed that turmeric helps with stomach ailments. In Pakistan, turmeric is used as an anti-inflammatory and as a remedy for the discomort of irritable bowel syndrome, among other digestive disorders. In Afghanistan and Pakistan, turmeric is applied to a burnt cloth, then placed over a wound, to cleanse and stimulate recovery. In India, Bangladesh, and Pakistan, it’s believed that turmeric imparts a glow to the skin, keeping harmful bacteria away from the body. In the gardens of the East, turmericis often used to deter ants, because it works! Western medicine is finally catching on to the powerful curative properties of thisdazzling yellow spice and its active ingredient, a polyphenol called curcumin.

Turmeric is being investigated for its possible benefits in preventing and treaing Alzheimer’s Disease, cancer, and arthritis. No wonder so many health-conscious senior humans are adding it to their daily nutritional supplement regimen. Currently, the National Institutes of Health has 19 clinical trials underway to study medicinal use of dietary turmeric and curcumin. Meanwhile, sales of antioxidant curcumin supplements are steadily rising in the West. This is explained by the fact that alternative medical experts, looking to prevent Alzheimer’s, are pointing to India. Turmeric-laced curry is consumed every day on the subcontinent, which boasts the world’s lowest Alzheimer’s rate. (The United States, on the other hand, has one of the highest Alzheimer’s rates of any country in the world.) Translating all this evidence into the K9 context, turmeric is a dogsend for senior hounds, especially those that are experiencing arthritis and slower cognitive function. I never want my darling dogs to endure the terror of dementia, if I can help it, or the discomfort of sore, painful joints. And I want to do all I can to ensure that my treasured Tiki never has a recurrence of cancer.

So for a while now, I’ve made a point of sprinkling turmeric over my dogs’food every single day. If you want to be hardcore about deriving the maximum nutritional benefit from turmeric, consider taking curcumin supplements yourself as well as administering them to your dog. Curcumin is also known as C.I. 75300, or Natural Yellow 3. As of a few weeks ago, I decided to boost my eldest canines’ intake of turmeric’s healing properties by opening high-potency curcumin capsules over their food. For as long as I possibly can, I plan to prevent dementia from clouding my dogs’ beautiful minds. Turmeric blends exceptionally well with the cinnamon I also add to my beloved dogs’ bowls. Since both are key ingredients in curry powder, together these two scintillating spices transform every dog meal into a fragrant K9 curryfest. Thus far, I’m thrilled to report that none of the dogs (or their tummies) has lodged any complaints about the mysterious, earthy, yellow-orange spice that – to paraphrase Emeril Lagasse – can be counted on to kick their kibble up a notch.

Try it out on your dogs at meal time, and please let us know how it goes in the comments. Bone appetit! Turmeric Substitute - Substitute For Turmeric Search Turmeric Substitute “Whoa! This dish is yummy mom! What’d you put in it”? “Just, turmeric, salt, some chili and coriander powder” If you live in a South Asian or Middle Eastern country, then you’d probably have heard this conversation quite a number of times. Every household extensively uses the bright yellow colored spice, called turmeric, to flavor and brighten up almost all of their dishes. Derived from Curcuma Longa of the ginger family, turmeric is indigenous to tropical South Asia and requires temperatures between 20-30 degrees celsius aided with frequent rainfalls for growing. Apart from being a famous culinary ingredient in Indian, Persian, Malay, and Thai dishes, turmeric is also known for its medicinal and cosmetic properties. And the benefits associated with regular consumption of turmeric are nothing short of extraordinary either. Turmeric is gaining much deserved visibility for its antioxidant (prevents damages associated with premature aging, Alzheimer’s, and heart disease), anti-inflammatory, anti-tumor, liver detoxifying, and digestive-aiding properties.

The benefits associated with turmeric cannot be substituted, however if you find yourself without it while preparing a dish, you can use some other spices or ingredients that will add a similar yellow hue to your dish, but each of the spices will have its own flavor. Continue reading to know about what are the possible substitutes for turmeric. Curry Powder Almost all curry powders have turmeric in powdered form as a key ingredient with other seasonings of similar flavors. So, if you ran out of turmeric but have curry powder, worry not for you can substitute it for turmeric. Curry powder will maintain more or less the same flavor that you get by using turmeric and won’t lose out on its benefits either. And who knows, the other seasonings present in the curry powder may end up leaving your dish extra tasty. Ginger Considered to be a close cousin of turmeric, ginger, though may not bring that hazel color so famously related with turmeric, but will definitely bring a distinct flavor and fragrances to your dish, along with the antioxidant, anti-inflammatory, and digestive aiding properties of turmeric.

Cumin The second most popular spice in the world after black pepper, cumin, known for its peppery flavor, can be substituted for turmeric in some of the dishes. Its grayish color won’t be able to substitute the fiery yellow looking color of the turmeric, but may bring in something distinct in taste. Cumin also contains high iron content. Mustard It is a condiment made of seeds of a mustard plant and is a quite extensively used ingredient all over the world. Available in many varieties such as yellow mustard, deli-style mustard, American beer mustard, Dijon mustard, English mustard, sweet mustard, fruit mustard, herb mustard, and others; mustard is considered to be one of the best substitutes for turmeric. Yellow colored mustard can be used to substitute turmeric without losing out on the color. Also, it adds a distinctive flavor that makes it a popular culinary ingredient in the world. Different varieties of mustards can be used in cooking. Saffron Although turmeric is not related to saffron, it is often referred to as Indian Saffron for being almost similar in color and smell and is often used in place of it.

It adds a golden color to the dishes and a sweet aroma that is entirely its own, leaving your taste buds craving for more. But one thing that goes against the favor of saffron is that it is an expensively priced ingredient as large quantities of plants are used to produce small quantity of saffron. You can also use any of these substitutes in combination with turmeric to try out what distinct flavors come out of your dishes. If not, then you can always come back to the turmeric substitute that tastes best according to your buds. How to Cite PPT - SPICES PowerPoint Presentation - ID:5075198 SPICES Food additives which contain taste and aroma substances. They enhance the taste of dishes and can have a good influence on the human body. In this group there are also herbal spices fresh, dried or frozen. How a spice works: 1.Irritates the sense of smell (aroma) 2.Activates the sense of taste on your tongue (taste) 3. Influences the sense of sight (appetizing image of dishes) 4. Stimulates the digestive system. Rules of using spices: A.

Start with small quantities, the smallest number of spices for one dish is 3, the biggest 9. B. Very hot spices should be served in small containers, so that everybody could help himself. C. You can add spices to raw meat and fish before cooking. D. Fresh herbs and vegetables should be washed and dried, cut on glass or porcelain board. E. Very aromatic herbs are added at the beginning of cooking (thyme), digestive herbs(ground pepper, red peppers, nutmeg, cloves) should be added just before serving, like vinegar or mustard. F. Salt removes water from the cells, so it should not be added too quickly. G. Vegetables should be added to a souphalf an hour before the end of cooking time. Fresh spices are best added just before serving, dried herbs can be added at the beginning of cooking Mixed spices: CURRY = pepper, cardamom, ginger, coriander, nutmeg, turmeric, cinnamon, chili, paprika,allspice and other. FIVE SPICES = anise, pepper, cinnamon, cloves, fenkul. GARAM MASALA = pepper and cloves.

BAHARAT = nutmeg, pepper, coriander, cumin, cloves, cinnamon, paprika, chili peppers. Seeds and fruit: Herbal pepper Use: A universal spice, used almost in any dish except sweet. Especially recommended for meat ( minced meat, roast meat), soups ( cabbage and bean), vegetables (salads), sauces and some vegetarian dishes. In meat dishes pepper should be added at the beginning, in other dishes during, or at the end of preparing them. Use: Often used in Indian, Islamic and Latin-American quisine. The ground seeds spice up meat (roast pork, mutton, venison, geese), salads, soups, pates, are used for marinading sauerkraut, beetroots, cucumbers, mushrooms and herrings. Also used with making desserts; cakes, creams and ice cream. Is one of the most important ingredients of “curry”. Characteristics: Dried flower buds from an evergreen tree. The first crops are gathered after 20 years. Their shape resembles little nails. Characteristics: Dried flower buds from an evergreen tree. The first crops are gathered after 20 years. Their shape resembles little nails.

Origins: China, Madagascar, Indonesia, Malesia, Grenada, Tanzania. Brought to Europe in the 20th century to Holland and France. Grown in the sea climate. Properties: They contain a lot of ethereal oils and tannins. Taste and aroma: Intense and sharp spicy smell, burning taste. Coriander Application: Use for seasoning sweet and savory dishes. Cakes and cookies, especially with this gingerbread spice are gaining in clarity, its taste and aroma is mixed with vanilla, honey and caramel. Ideal for many types of meats, dairy products, steamed vegetables, mulled beer, wine or punch, stuffing the meat used in Italian cuisine and the Dutch. Characteristics and origin: of this spicy nutmeg seeds, the shape of the knob is slightly elongated. Knob to reach Europe with Crusaders. Properties: Used in the form of ground, the smell and taste are gaining in intensity, when the crush spices into small chips. Taste and aroma: Great, spicy, lightly pepper, very fragrant, the taste is bitter mace.

Nutmeg Application: Black and juncea to sauce, white to pickle and as a preservative besides that it is used to flavoring gherkins and many different vegetables in vingear, ensliage and meat. Ground charlock is add to fat meat, sausage, cooked fish, hot and cold sauce, casserole, braised vegetables, dishes from potatoes and beets, dishes from eggs and chees and chopped leaves to salad. Charatersitic: Found in several species: black, jucea and white. Is a annual plant, jucea form is easiest in cultivation. Charlock is a primary ingredient of mustard Origin: Regions of Mediterranean Sea an south - eastern Europe Characteristic ( Properties): Charlock seeds cotain significant quantity of fat: white-28% juncea-35% black-31% Teaste and aroma: Black has a spiciest taste CHARLOCK Characteristics: Used as an aromatic spice in North Africa, in western China, India, Middle East, Mexico and Chile. It is often confused with caraway, but the resemblance is only visible in the name. The origin: probably dates from the eastern regions of the Mediterranean Properties: Includes properties to 4% essential oils and flavonoids.

Fruits and herbs such as work anti-inflammatory, stimulates the heart and respiration stimulates the secretion of digestive juices. Taste and aroma: The bright taste and aroma of the seeds of the spices are mild, dark sharpen the taste of dishes. Application: Cumin added to the dishes of fried and boiled. Cumin Charactersitic: Obtained from different kinds of pods of paprika, culitvated because of teaste it is used as spice. As mature has intense red color, there are many types of peppers. Origin: It has a very spicy taste wich is responsible kapsaicyna, it contains vitamin C. Teaste and aroma: Spicy Application: To dishes wiyh meat, fish and vegetables. Used as raw, dried, frozen, pickle and as ingredient of sauce, to dishes with onion, corn, bean and cauliflower - characteristic for Spanish and Mexican cuisine. Chili Application: The use of pepper is the main spice in Hungarian cuisine, Mexican, Indian. It enriches the flavor of meat dishes, poultry and fish. Is also used in soups, vegetables, salads and cheeses. It is commonly used ingredient in many spice mixtures. Used in powdered form.

Characteristics and origin is a spice obtained from dried and ground paprika fruit, plants grown in tropical regions of Central and South America and southern Europe. Properties is a popular food dye, aromatic, well-stained sauces (eg mayonnaise and sour cream) and choice of eggs, rice and poultry. Included in the paprika gives the burning taste of capsaicin and facilitates digestion. The taste and aroma is fragrant smell, and taste - depending on the species - a sharp and burning, or sweet. Sweet peppers Description: Pimento or allspice it is fruit of medical bark, which comes from Jamaica a kind of tropical plant. This plant brought by Columb to Europe. It is forever green tree, which grows to 9 m height Berries are picked up when are ripe but still green, because later they lose their aroma. Application It is used as a substitute of black pepper. As a strong seasoning it must be use in moderately amount. It is suitable meat dish. It is added to some pastes, liqueur. Several whole or grinned granules add to sauces or other dishes makes that it comes delicious. It can be use for vegetables dishes also spinach, fried fish, salads, soups, jellies and pickled cucumber.

It is also used to marinade and pudding. Additionally it is used to the dessert preserves. It is fine additive to plum pudding, baking, sausages in the form of powder. Pimento Description: Yellow and green raw pepper-tree fruit, get dark in the process of drying, their skins rumple. Mellow fruit are red. After removing the outer skin we get white pepper. From the fruit of black pepper we get the spice black pepper. Origin: Comes from India, in ancient times brought to Near East and then to Greece and Rome. Today is grown in tropical areas. Properties: Most kinds contain a lot of ethereal oils and piperin alkaloid, which give it characteristic, burning taste. Flavour and aroma: Black pepper - strong, spicy and burning White pepper - milder Use: Universal spice, can be added to nearly all kinds of roast meat, poultry, fish, marinades, soups and gravies. A pinch of this spice enlivens the flavour of greasy broths and makes them more easily digestible. Many salads get their full flavour thanks to it.

Black pepper Caraway Also known as Meridian Fennel, or Persian Cumin, is a biennial plant in the family Apiaceae, native to western Asia, Europe and NorthernAfrica. The plant is similar in appearance to a carrot plant, with finely divided, feathery leaves with thread-like divisions, growing on 20-30cm stems. The main flower stem is 40-60cm tall, with small white or pink flowers in umbels. Caraway fruits (erroneously called seeds) are crescent-shaped achenes, around 2mm long, with five pale ridges. The plant prefers warm, sunny locations and well-drained soil. The roots may be cooked as a root vegetable like parsnips or carrots. Caraway is also used in liquors, casseroles, curry and other foods. It is more commonly found in European cuisine. For example, it is commonly added to sauerkraut. Juice fromlemon Lemon: small, green tree from China. At present cultivate, in numerous variety in many countries, mediterien and California. It owns prickly shoots, leaves about 20 cm length, which include white flower and fruits about length ok.

10 Cm, they consist sour folding, juicy pulp. Acid juice is used for seasoning salad and other dishes. Delicacies Characteristic A mixture of dried and candiedfruitsareusedwhole, flakedorbrokenintolargechunks. For groceriesinclude: almonds, walnuts, raisins, prunes, apricots, dates, figs, orangepeel and lemon. Properties appetizers, maindishessuch as spinach rissotto, desserts / icecreamcaramel nut / addition to salads, salads and cakes, pastriesaredecorated / Almonds Characteristic fruit of thealmondtreeseeds, fruitconsists of inedibleinsidethepericarp, whichis a pit containing a seedcalledalmond.Itissurrounded by a thin, brown skin. Youcandeleteitafterburnedwith hot water.

Origin Central Asia, Mongolia, China, Europe hit by merchantstravelingtheSilk Road, and thencame to America, wheretoday 75% of worldproductiontakes place Properties Containabout 50% fat and 20% protein and minerals Taste and aroma Sweet orbittertastesimilar to vanilla, whitechocolate, Application In kitchentheycan be usedwith sweet meal. Pastries, creams, desserts, icecream, marzipan, a decorative element, a component of thericedishes, poultry, fish, salads, as a topping - minced, Flowers and flower parts CLOVES Use: In sweet and spicy dishes, enhances the taste of fruit soups, compotes and salads. Added to heated wine, liqueurs. Also in meat, fish dishes and fruit marinades. Ingredient of Indian “curry” or Chinese “five spices” Charactersitic: In the past leaves were used as vegetable. It was appreciated already in the antiquity - it's powdered leaves were used to falsification valuable saffron. Flowers of merigold contain stable yellow dye. Origin: Probably comes from Mediterranean Sea area or Iran, where it is found today in it's natural habitat.

Characteristic ( Properties): It has effec of antiseptic and makes wounds heal faster. Teaste and aroma: Flowers of merigold tightens teaste of food. Application: To color the food (eg.rice) on yellow, we can throw to it fresh leaves during cooking or throw dried powdered leaves. Marigold Taste and aroma Spicy-sweet, a little beat lemon smell and spicy, burning taste.Implementation It is added to dishes from seafood, it improve taste of bland dishes and fat meats for example duck and pork. Minced is added to sweet dishes for example biscuits, cakes, fruit salad, backed apples and goulash, wine, beer and liqueur, dishes from the easterly cuisines. Characteristic and origin: A plant from ginger’s family, tuberous rhizome comes from China and islands of Pacific Ocean, there are 85 types of them. Dry and minced- popular in Poland tastes different than fresh and it can’t be used interchangeably. Raw ginger should be always cut and the best way is cut the skin by knife only form part which will be used.It shouldn’t be combined with herbs in any dish because it disagrees with his aroma.

It’s great composition with spicy spices: allspice, bay lea, cloves, nutmeg and pepper. Properties: It includes mix of resign and essential oil; it is used dry and minced. Ginger Turmeric Is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. Turmeric grows wild in the forests of Southeast Asia. It has become the key ingredient for many Indian, Persian, Thai and Malay dishes, not only in curry, but also in masak lemak, rendang and many more. In Indonesia , the turmeric leaves are used for Minangese or Padangese curry base of Sumatra such as rending, sate padang and many other varieties. Although most usage of turmeric is in the from of root powder, in some regions (especially in Maharashtra), leaves of turmeric are used to wrap and cook food. This usually takes place in areas where turmeric is grown locally, since the leaves used are freshly picked. This imparts a distinct flavor. In non-South Asian recipes, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color.

It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake innings, cereals, sauces, gelatins, etc. is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes, as well as some sweet dishes such as the cake Sfouf. Although usually used in its dried, powdered form, turmeric is also used fresh, much like ginger. It has numerous uses in Far Eastern recipes, such as fresh turmeric pickle which contains large chunks of soft tumeric. Kora Cinnamon CINNAMON The Cinnamon it is the bark of cinnamon. Forever green tree of cinnamon achieves 10 meters height. It grows on dry- tropical forest area. It has got big elongated leaves which are vein. The young leaves are glittering and red. Flowers and little fruit are inconspicuous. All parts of plant give out characteristic scent of cinnamon.

In order to achieve the bark of cinnamon you have to cut the twigs of the cane length, next the bark is pulled off then dried bark gets on the international trade Specificity The most important component of cinnamon is volatile oil, resin, mucus, starch. Application Cinnamon has nice sweet-spicy smell and savor. It is suitable in kitchen for sweet dishes superbly as well as piquant. It applies for lamb, for dishes with rice, stewed fruit especially from pears, for desserts, honey cake apple-pies, pastes with nuts, in fat buds fried tea, punch wines. This seasoning is popular and in gastronomy generally taken advantage. The cinnamon cane is used in stewed fruit, fruit juice wines it is also used in Chinese and Indian cuisine. Bulbs Onion Origin He comes from Asia, where was spread to Europe as and north Africa, with time encountered other continents. Characteristics It is a vegetable, a spice and a medicinal plant known usually only under the generic name, as the garlic. The garlic is being ranked both to vegetables, as well as spices. Properties Used in the form of fresh clove, of powder, marinade of vinegar or oil.

The taste and the aroma Penetrating, sharply-spice Application However it is applied in the kitchen mainly as the spice for salads, soup, sauces, fish and vegetables. Garlic added to cooked and fried dishes however it is losing the unpleasant smell and then the peculiar taste is concentrating the dish. Garlic Application: For eating raw, as a condiment for salads and dressings, ingredient extracts, meat dishes, fish, vegetarian, półmięsnych unwrought or zrumienionym, essential side dish, a raw material for freezing, canning, pickles. Characteristics of plant species belonging to the family czosnkowatych .. Botanical name of this plant is garlic, onions, in use, however, is primarily the name of an onion. Onion consists of: head, tooth, leaves, shells, heel, and the root. Dining onions are fleshy leaf sheath (white, purple, yellow) forming the bottom of the onion plant. The leaves also grow onions - green, round and inflatable. They are rarely eaten.

Origin of Central Asia Properties of its high nutritional value and dietary onion owes substances such as volatile oils, pectin, vitamin E, B1, B2, B6, C, sulfin acetate (responsible for watery eyes while chopping onions) and flavonoids. Taste and flavor: As a spice spicy or mildly hot flavor. Onion SAVORY Characteristics: Savory it is species of the one-year-old plant about 25cm height. Flowers are Lilac, pink or white. Origin: Savory was know and cultivated in ancient Rome. Nowadays it is know in Europe, Asia, America, Northern and Southern Africa. Properties: This plant contains essential oils, which improves digestion. Savory shouldn’t be cook for a long time because is getting bitter. It’s better to cut the leaves into stripes instead to chop them. Taste and aroma: Lightly pepper. Application: Savory is an excellent seasoning for dishes with legume (plant) and addition to bean soup. Suitable for some flavor salads, dishes with mushrooms, fish, rabbit, meat, cheese, potatoes, pickles. It is used to pickle - sweet sour used during pickle or preservation of cucumbers or peas.

Description: 30-60 cm high, with light-green, shiny 5 cm leaves. There are various kinds of basil - e.g. cinnamon, lemon, dark opal, Thai purple. Used as a spice, for making liquer and as decoration. The leaves can be frozen ( you have to smear them with some oil first ), put in oil with some salt or just in salt. Origins: South Asia, Middle East, South America. Properties: Contains ethereal oils, tannins and vitamins. The aroma comes out in the process of heating, dried basil is less spicy. Flavour and aroma: Pepper-sweet, hot, nice and spicy smell. Use: For tomato, beans salads, herb and tomato sauces, crab salads, fish, meat and poultry dishes. Also goes well with garlic. Good for soups, eggs, omelettes, cottage cheese, pork chops, herb butter. Italian pesto is the best known dish with basil as the basis. Used to aromatize vinegar and oil. Basil A thick bush, up to 30 cm high. Origins: From Mediterranean countries. The Greeks made cooling drinks out of thyme.

Thyme honey was well known and highly prized by gourmands. The Benedictines started to grow it in Europe. Now is grown in many European and American countries as a plant for curing, decorating and a spice. Properties: In France thyme wine was regarded as a wonderful cure for head, lungs, liver, stomach, digestive system, kidney and spleen conditions. Flavour and aroma: Strong aromatic smell and slightly bitter taste, hot. Use: In the kitchen, used both fresh and dried herb. Typical for French cuisine. Thyme is added to meat broths, gravies, thick soups ( pea or bean soup), roast duck, venison, rabbit, veal, beef, fish, potato dishes, goat and sheep cheeese, herbal vinegar Thyme Characteristics: It is a kind of green bush, about 2m high. Leaves rolled on edge, dark- green on top, Flowers blue or pink. Origin: It occurs in southern Europe. Crop plant, currently the largest producers are :France, Spain, Italy, Greece and Mexico Properties: Rosemary is an important component of the spice mixtures. Rosemary is cooked together with food. I is also very good composition with savory and marjoram.

This aromatic herb is use in small amounts. Taste and aroma: It has got strong spicy and bitter taste. Application: Spice plant, use for meats, sausages and sauces. Flowers are added to salads. The stem can be use as a skewer for kebabs - Gives them a unique aroma and taste. In addition, it is use for meat dishes with lamb Italian dishes, poultry, fish, dishes with vegetables and potatoes and sauces. Rosemary TARRAGON Is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is “dragon herb”. It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India, western North America, and south to northern Mexico. The North American populations may, however, be naturalized from early human introduction. Tarragon grows to 120-150cm tall, with slender branched stems. The leaves are lanceolate, 2-8cm long and 2-10mm broad, glossy green, with an entire margin.

The flowers are produced in small capitulate 2-4mm diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes. Tarragon is one of the main components of Bearnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor. Tarragon is used to flavor a popular carbonated soft drink in the countries of Armenia, Georgia and, by extension, Russia and Ukraine. The drink-named Tarhun, which is the Armenian, Persian and Russian word for tarragon is made out of sugary tarragon concentrate and colored bright green. Cis-Pellitorin, an isobutylamide eliciting a pungent taste, has been isolated from Tarragon plant. In Slovenia, tarragon is used as a spice for sweet pastru called potica. DILL A plant of the parsley family. It grows to 40-60cm with slender stems and alternate, finely divided, softly delicate leaves 10-20cm long.

The ultimate leaf divisions are 1-2mm broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1mm broad, but harder in texture. The flowers are white to yellow, in small umbels 2-9cm diameter. The seeds are 4-5mm long and 1mm thick, and straight to slightly curved with a longitudinally ridged surface. Dill has aromatic seeds and leaves, both of which are used for flavoring food. Dill is native to Eurasia, having small yellow flowers clustered in umbels. Dill includes vitamins like: C, A and B and also PP. Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are used as herbs, mainly in the Baltic and central Asia especially for flavoring pickles. Characteristics and origin: of the mixture of herbs from Provence, a region located on the south of France. The mixture is used for cooking, and it consists of the following herbs: rosemary, basil, thyme, sage, peppermint, summer savory, and marjoram origan. Properties are also used in the salt-free diet.

Contain large quantities of active substances: volatile oils, tannins and bitter. Taste and flavor compounds stimulate the sense of smell and taste, stimulates appetite and facilitates digestion Application of Herbs de Provence are used for soups, sauces herbs, salads, white cheese, eggs, and in preparing roasts, ground meat, grilled dishes, stuffings, and fish dishes and poultry Herbs prowanalskie Is a species of Origanum of the mint family that is native to Europe, the Mediterranean region and southern and central Asia. It is a perennial herb, growing from 20-80cm tall, with opposite leaves 1-4cm long. The flowers are purple, 3-4mm long, produced in erect spikes. Oregano largely varies in intensity: Good quality is so strong that it almost numbs the tongue, but the cultivars adapted to colder climate have often unsatisfactory flavour. Is used for tomato sauces, fried vegetables and grilled meat. Together with basil, it makes up for the character on Italian dishes Oregano can effectively combined with basil, it makes up for the character of Italian dishes.

Oregano can effectively combined with pickled olives and capers or lovage leaves; other than most Italian herbs,, oregano harmonizes even with hot and spicy food, as is popular in Southern Italy. The cuisines of other Mediterranean countries make less use of it, but it is of some importance for Spanish and French cooking. Oregano LOVAGE Is a plant, the leaves and seeds or fruit of which are used to flavor ford, especially In South European cuisine. The fruit of the lovage plant can be used as a spice. Lovage tea can be applied to wounds as an antiseptic, or drunk to stimulate digestion. The root of lovage, which contains a heavy, volatile oil, is used as a mild aquaretic. Lovage root contains furanocoumarins which can lead to photosensitivity. Lovage is considered a “magic bullet” companion plant; much as borage helps protect almost all plants from pests, so lovage is thought to improve the health of all plants. Lovage is usually added to soups, meat, sauces. PARSLEY Its two years old plant which grows to 80 cm the seasoning includes dried leaves of parsley, which grows, on the area of Mediterranean.

It is dating on third century B.C. by Roman who used it as a decoration and aroma. Nowadays it is used not only in Europe but also in America and Australia. The most important components are vitamin A beta-karoten and C, folacyna, mineral components iron, iodine, copper. Parsley is used to soup, sauces, fishes, salads, and salads, potatoes, with vegetables dishes, meat dishes, cheeses, and eggs. Description: One- or two-year plant. Collected before blooming in July and August. Origins: Comes from the south-east Mediterranean, south Asia and north Africa. Is grown in all countries with warm and temperate climate. Properties: Contains 2% of ethereal oil, changing slightly in the environment. Flavour and aroma: Has nice, spicy smell and taste, strong, hot flavour when dried. Use: Popular kitchen spice, also used with ham. Improves the taste of fried and roast meat, patés, soups, fish, poultry, potatoes , one-pot dishes, gravies, boiled vegetables and salads. Majoran Description: It’s cultivated in Mediterranean and Black Sea area.

For cooking purposes dried bay leaves are mainly used and they can be whole, crushed or ground before cooking. It contains essential oils and it’s flavour is very spicy. Use: Enhances the taste of various soups, meat dishes (especially game and beef). It improves the taste of sauce, goulash, cooked fish and seafood meals like crabs. Bay leaves are crucial in vegetable (cucumbers, beetroot, cabbage), meat, fish and mushroom marinades. The spice is also used in broths, braises and roast meat. Bay leaf Baking food acids such as citric acid Vinegar VINEGAR It is water solution of vinegar acid of characteristic strong smell and sour taste. Vinegar can be 6 -percent or 10 -percent. Vinegar arises as a result of spirit fermentation and wine vinegar. It is used as a pickle seasoning. We distinguish two kinds of vinegar spirit and wine (that one can be white and red) Well – Known balsamic vinegar is produced in regions of Italy, which has intensive wine smell and tender savor. Vinegar produced from fruit, especially valuable as seasoning for salads. Bakingpowder Thisloosemixture of different chemical compounds.

Origin It was invented by August Octkera - German chemistfounder DR. Octker Properties Appendix to cakes, desserts, sweet dishes, chocolates, creams. OIL Vegetable oils are taken advantage as an edible fat. Vegetable oils are com from different parts of plant, e.g. seeds (seeds), fruit, as well as from vegetable germs. They are taken not only from traditional oil plants but also from corn, peanuts, sunflower and soya. Mint Characteristics Itis a green plant withthestrongcharacteristicsmell, growingup to 90 cm. Itgrowsin a zone of themoderate northern hemisphere, but alsoin Australia and Tasmanii. Thereareabout 90 species of themint, but in Poland growonly 9 of them. Mintleavesaredark-green, alternate, oval. Ithassmallflowers and itisbloomingfromJuly to August. Itgrowswildlyinthevicinity of bodies of water and inditches. Properties Mint oil isusedamongothersfood industry for theproduction of chewinggums.

Taste and an aroma Stronglyrefreshing Application Theleaves of greenmintareused as a spice, for salads, desserts, sauces, meatdishes, fruitdrinks, drinksorice-cream as a décor, itcan be usedfrozen. Turmeric | The Taste of Aussie The Taste of Aussie Bringing the best recipes to you Search for: The Cook Leave a comment Turmeric Powder Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes. Indian traditional medicine, called Siddha, has recommended turmeric for medicine. Its use as a colouring agent is not of primary value in South Asian cuisine. Turmeric is mostly used in savoury dishes, but is used in some sweet dishes, such as the cake Sfouf . In India, turmeric plant leaf is used to prepare special sweet dishes called Patoleo , by layering rice flour and coconut-jaggery mixture on the leaf, and then closing and steaming it in a special copper steamer. In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow colour.

It is used in canned beverages, baked products, dairy products, ice cream, yoghurt, yellow cakes, orange juice, biscuits, popcorn colour, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders. Turmeric Leaves Most turmeric is used in the form of rhizome powder; in some regions (especially in Maharashtra, Goa, Konkan and Kanara), turmeric leaves are used to wrap and cook food. Turmeric leaves are mainly used in this way in areas where turmeric is grown locally, since the leaves used are freshly picked. Turmeric leaves impart a distinctive flavour (turmeric has a warm, bitter taste). Turmeric Rhizomes Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It has numerous uses in Far Eastern recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric. Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use turmeric as a starter ingredient. Almost all Iranian khoresh dishes are started using onions caramelised in oil and turmeric, followed by other ingredients.

In India and Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its colour, and is also used for its supposed value in traditional medicine. In South Africa, turmeric is used to give boiled white rice a golden colour. In Vietnamese cuisine, turmeric powder is used to colour and enhance the flavours of certain dishes, such as Bánh Xèo, Bánh Khọt , and Mi Quảng . The powder is also used in many other Vietnamese stir-fried and soup dishes. In Indonesia, turmeric leaves are used for Minangese or Padangese curry base of Sumatra, such as Rendang , Sate Padang , and many other varieties. In Thailand, fresh turmeric rhizomes are widely used in many dishes, in particular in the southern Thai cuisine, such as Yellow Curry Paste . In medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron spice. Selecting and Storing Turmeric Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area.

Often these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. Since the colour of turmeric varies among varieties, it is not a criterion of quality. Turmeric powder should kept in a tightly sealed container in a cool, dark and dry place. Fresh turmeric rhizome should be kept in the refrigerator. Preparing and Cooking with Turmeric Be careful when using turmeric since its deep colour can easily stain. To avoid a lasting stain, quickly wash any area with which it has made contact with soap and water. To prevent staining your hands, you might consider wearing kitchen gloves while handling turmeric. If you are able to find turmeric rhizomes in the grocery store, you can make your own fresh turmeric powder by boiling, drying and then grinding it into a fine consistency. A Few Serving Ideas Add turmeric to egg salad to give it an even bolder yellow colour. Mix brown rice with raisins and cashews and season with turmeric, cumin and coriander. Although turmeric is generally a staple ingredient in curry powder, some people like to add a little extra of this spice when preparing curries. And turmeric doesn’t have to only be used in curries.

This spice is delicious on healthy sautéed apples, and healthy steamed cauliflower and/or green beans and onions. Or, for a creamy, flavour-rich, low-calorie dip, try mixing some turmeric and dried onion with a little mayonnaise, salt and pepper. Serve with raw cauliflower, celery, sweet pepper, jicama and broccoli florets. Turmeric is a great spice to complement recipes that feature lentils. Give salad dressings an orange-yellow hue by adding some turmeric powder to them. For an especially delicious way to add more turmeric to your healthy way of eating, cut cauliflower florets in half and sauté with a generous spoonful of turmeric for 5 minutes. Remove from the heat and toss with olive oil, salt and pepper to taste. Turmeric Substitutes See Q & A – What can I substitute for Turmeric ? Folk Medicine and Traditional Uses of Turmeric In India, turmeric has been used traditionally for thousands of years as a remedy for stomach and liver ailments, as well as topically to heal sores, basically for its supposed antimicrobial property.

In the Siddha system (since around 1900 BCE) turmeric was a medicine for a range of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds, sprains, and liver disorders. A fresh juice is commonly used in many skin conditions, including eczema, chicken pox, shingles, allergy, and scabies. The active compound curcumin is believed to have a wide range of biological effects including anti-inflammatory, antioxidant, anti-tumour, antibacterial, and antiviral activities, which indicate potential in clinical medicine. Medicinal Uses Research studies have suggested that Curcumin, a poly-phenolic compound, found in this herb may inhibit the multiplication of tumour cells, including multiple myeloma, pancreatic cancer, and colon cancer. It contains health benefiting essential oils such as termerone, curlone, curumene, cineole, and p-cymene. These compounds have applications in cosmetic industry. Curcumin, along with other antioxidants, has been found to have anti-amyloid and anti-inflammatory properties. Thus; it is effective in preventing or at least delaying the onset of Alzheimer’s disease.

The root herb contains no cholesterol; however, it is rich in anti-oxidants, and dietary fibre. Together, they help to control blood cholesterol levels, offer protection from coronary artery disease and stroke risk. Early laboratory studies have been suggestive that turmeric is liver protective, anti-depressant, anti-retroviral effects. It has been in use since a very long ago as an important ingredient in traditional Chinese and ayurvedic medicines for its anti-microbial, anti-inflammatory, carminative, and anti-flatulent properties. You might like these : The Spice of Life? - Saltscapes Magazine The Spice of Life? Written by Maureen Tilley, PDt. Photography ©iStockphoto.com/olgna. This article was published in the Living Healthy in Atlantic Canada Spring 2012 issue.. Turmeric may add more than great flavour to your food - it may have medicinal powers, too. We often hear about the potential health and disease-fighting components of "superfoods" - tomatoes, for example, playing a role in prostate cancer, cinnamon in diabetes control, blueberries in Alzheimer's disease.

A spice that has recently been gaining a lot of "superfood" attention is turmeric, also named curcumin, which is an active ingredient found in turmeric. Turmeric is a key ingredient in many Indian, Thai and Persian dishes. It's typically added to recipes as a solo spice or as part of a blend of spices in curry powder. This spice is also used in products such as mustard and broths, mainly as a colouring agent. It comes from the ginger family - this is evident in its resemblance to fresh ginger, but inside, it has a vibrant yellow flesh. It's most commonly sold as a dried bright yellow powder. Adding turmeric to dishes contributes a mild subtle flavour with a bold dash of colour. The potential medicinal properties contributed, on the other hand, encompass the prevention and treatment of various conditions and diseases such as arthritis, joint and muscle pain, gastrointestinal disorders, Alzheimer's disease, cancer and high cholesterol. Curcumin is an antioxidant; antioxidants are compounds that can protect the body's cells from damage caused by activated oxygen molecules known as free radicals. Note: although turmeric and curcumin show potential for health benefits, research is in early stages on all fronts. Following are some of the potential health benefits currently being studied.

Arthritis and joint pain. The anti-inflammatory properties in turmeric may play a role in relieving arthritic pain and other associated joint and muscle pain. These claims are based on personal testimonials and laboratory studies. Alzheimer's disease. India has low rates of Alzheimer's disease, piquing interest for turmeric's potential role in reducing the progression and risk of this degenerative disease. In studies of mice, curcumin appeared to help with blocking the plaques and proteins that cause problems in the brain during Alzheimer's disease. It's thought that curcumin may play a similar role to that of NSAIDs (nonsteroidal anti-inflammatory drugs - over-the-counter versions include Aspirin, or acetylsalicylic acid, and ibuprofen) in decreasing the inflammation of plaque-inflamed areas. More research is needed to determine any potential impact of this sort in humans. Cancer. Curcumin's antioxidant quality, along with its anti-inflammatory properties, has triggered interest in its potential role in cancer prevention and treatment - particularly in colon and breast cancers. Research in humans is limited and has showed varying results but in a lab setting, curcumin killed and decreased the growth of isolated cancer cells.

Similar results have been seen in laboratory animals. Heart health. Curcumin may play a role in decreasing the risk for heart disease and associated heart attacks by decreasing the plaque formation inside blood vessels caused by LDL cholesterol. Turmeric may also play a role in decreasing chest pain related to heart disease. Digestion/IBS. The active ingredient in turmeric may also play a role in reducing symptoms associated with indigestion, irritable bowl syndrome, ulcerative colitis and Crohn's disease. Again, more research is needed. To supplement or not to supplement The amount of the active ingredient curcumin that is found in dried turmeric is about three to five per cent; many supplements claim to contain 95 per cent curcumin compounds. There is no standardized recommended amount, but according to the American Cancer Society, some practitioners recommend taking a teaspoon with each meal, and this is generally a safe amount. Two small studies in human subjects revealed that a daily dose of 3.6 grams of curcumin had no adverse effect; another study found that a 10-gram intake over a short period was well tolerated. Because both studies were based on a small number of people, the strength of the study is questioned.

It's safe to consume turmeric in food, but large doses that you might ingest in supplement form may cause kidney stones, stomach ulcers, and gastrointestinal upset. "Natural" health care products may contain all-natural ingredients, but they can still pose a risk for side effects and drug interactions. Some individuals are advised not to take a turmeric supplement: those on blood thinners or who have a bleeding disorder, those who are taking medications affecting the immune system, those with a history of ulcers or anyone who is pregnant or breastfeeding. The bottom line is that whether you have any underlying conditions or not, always talk to your physician prior to taking large doses of turmeric or any herbal or dietary supplement. Turmeric certainly has "superfood" potential. The way I see it, turmeric and curry in food provide distinct flavours and colours, decreasing the need to use salt, which is a benefit in itself. If it provides all the potential additional health benefits, that's just a bonus! Curry Peanut Chicken Time: 25 minutes This recipe calls for turmeric and curry powder - giving double the curcumin and lots of flavour. It proves that you don't need those high-salt, high-fat bottled curry sauces to make a tasty meal.

This chicken is great over brown rice or whole wheat couscous. Instead of drumsticks you can use chicken breast, or make it vegetarian by using tofu or prepared chickpeas and low sodium vegetable broth. If you choose to use canned chickpeas, look for a no-added-salt variety. 1 tsp (5 mL) olive oil 1 large onion, sliced What is Thai Curry? Red, Yellow, Green, Massaman | Temple of Thai Green Curry the Hard Way What is Thai Curry? Curry is a favorite dish in Thai restaurants throughout the world and for good reason. Based on a delicious paste of fresh and dried herbs and spices, curry is unique and unlike any dish in Western cuisine. The endless combinations and fresh taste make curry a popular dish. But what exactly is curry? Favored throughout Asia in many different forms, curry can be defined as a savory, stew-like dish flavored with herbs and/or spices. Curry is considered to be native to India, Pakistan, Sri Lanka and South East Asia . This method of cooking was brought to South East Asia by Indian immigrants over the past several centuries. In Thailand, curry is usually a soupy dish consisting of coconut milk or water, curry paste and meat.

Thai curries tend to be more soup-like compared to their thicker Indian cousins. Curries are the richest dish of Thai cuisine, being based on spicy herb and spice pastes, i.e. curry pastes . There are dozens of different types of curries in Thailand varying by the use of various types of curry pastes , the addition of coconut or water and different combinations of meats, herbs, vegetables and fruits. Curry is a staple dish of Thailand and in many Thai homes it is eaten on a daily basis. Using ingredients commonly found growing around the home and very little meat, curry is an economical and healthy part of the Thai diet . High in vitamins and rich in protein, it is easily digested when eaten with rice as part of a Thai meal. Types of Thai Curry In Thailand there are basically two broad categories of curry: water-based and coconut milk-based. The most typical water-based curry is sour curry (gaeng sohm plah) often prepared with fish. Typically the sourness comes from tamarind or other types of sour fruits. Jungle curry (gaeng pah) is another delicious water-based vegetable curry cooked with or without meat, which is usually very spicy.

The spiciest curries in Thailand in general are the water-based curries, as there is no coconut fat to alleviate the heat. Thai coconut-based curries are numerous and more well known in the West with red, green, yellow, panang and masamam being the most well known curries. In Thailand these curries are known as gaeng phet (red) , gaeng kiow wahn (green curry) , gaeng leuang (yellow) , gaeng phanaeng (panang) and gaeng massaman (masamam) . The most popular curry in Thailand is either gaeng phet or gaeng kiow wahn depending on which region of the country you are in. Another way to categorize curry, is by the curry pastes used to make the gaeng. Green curry is the only type of Thai curry paste made with fresh Thai chilies. All other types of curry paste are made up of dried Thai chilies. See Curry by Color for the more typical way to categorize types of Thai curry like red, green. yellow, panang, masaman and more. See Regional Types of Curry for more details about the various curry dishes from different parts of Thailand.

Image © istockphoto.com/woraput chawalitphon 2010 Terminology of Curry Curry is called gaeng phet in Thai. In Thai gaeng means liquid and refers to both soups and curries and phet means hot in the incendiary sense. When searching for a Thai curry recipe, note that often times the water-based curries are categorized with soups, because not all gaeng are spicy curries. Gaeng also encompasses mild flavored soups called gaeng joot i.e. clear Thai soups. The various gaeng phet dishes are based on blends of fresh and dried herbs and popularly known as curry paste , or in Thai kreung gaeng or nam prik gaeng. Curry Recipes What is Curry Paste? A “marvelous aromatic mixture of freshly ground herbs and spices” Thai curry paste is not a dry spice powder blend as used in Northern Indian curries , but rather a wet paste made up of mainly fresh herbs and spices (Jennifer Brennan, The Original Thai Cookbook, © 1981).

In fact "dry aromatic spices, prominent in Indian curries are used sparingly in Thai cuisine" (Kasma Loha-unchit, Dancing Shrimp, © 2000). Curry pastes are the basis of curries throughout South East Asia. Thai, Indonesian, Malay, Cambodian and Vietnamese curry pastes are intense, thick moist blends of aromatic herbal ingredients and spices. Often times a ready-made curry powder is blended into the wet ingredients in Malay and Vietnamese curries, unlike Thai pastes. The key ingredients in the majority of Thai curry pastes are mostly wet and fragrant: fresh chilies , lemon grass , galangal , garlic , shallot , kaffir lime , cilantro roots , and shrimp paste (kapee). These herbs and spices are appreciated not only for their taste, but also for their medicinal qualities (yah samun phrai). Curry paste not only forms the basis of curry dishes in Thailand but also can be used in several other dishes, such as stir-fries.

“Curry pastes form the basis of almost all Thai dishes – the exceptions are soups and [vegetable] stir-fries” (Vatcharin Bhumichitr, The Big Book of Thai Curries, © 2007). See Comparing Curries below for a comparison of Indian curries to Thai curries. The Art of Curry Paste By varying the few herbs and spices making up the curry paste, the palette of flavors of the various pastes is amazing. As cooking instructor and cookbook author Kasma Loha-unchit notes, “After you have tried out recipes for several different kinds of curry pastes you will notice that many of the same ingredients are used, yet the resulting pastes are far from similar, varying the proportions of ingredients, prepping them differently (e.g. roasting or not roasting beforehand [spices, shrimp paste, garlic, etc]), deleting an ingredient, adding a new one or introducing a new twist somewhere in the process. All of these variations can produce entirely different curries unlike anything a comparison of ingredients may suggest” (Kasma Loha-unchit, It Rains Fishes, Legends, Traditions and the Joys of Thai Cooking © 1995).

The texture of the different Thai curry pastes also varies: “some kreung gaeng (curry pastes) run to the consistency of fresh clay, while others are as soft as cornmeal dough.” (Joe Cummings, Lonely Planet World Food Thailand, © 2000). With all this variety it's no wonder that curry is part of the daily repast for many Thai people! Serving Curry The curry dishes of Thailand have no direct equivalent in Western food, making it hard to translate exactly how to serve and eat curry. Curries are eaten spooned over plain steamed jasmine rice or kanom jeen (round rice noodles). This helps to cut the heat and the intensity of the flavors. To eat curry as we eat normally eat soup in the West is inappropriate because curries are packed full of intense spices, herbs and hot chilies. Diners normally share a bowl of curry which is accompanied by dishes with mild, salty, bitter and sweet tastes. Once cooked, the curry is removed from the heat and usually allowed to cool while the other dishes of the meal are prepared. Curry can be served at room temperature over hot steaming rice. Or it can be served hot over room temperature rice, which helps to alleviate the heat.

More things to consider when serving a curry is to plan what dishes you pair your curry with - in Thailand the cooling factors are bland and salty - an example of a bland dish being gaeng joot (mild soup) and a salty dish is often fried salty fish. See Some Like it Hot for more suggestions about serving a spicy curry dish. Some Like it Hot! Breaking into a sweat while eating curry is, for many, highly desirable. It is a sort of addiction once you eat curries on a daily basis for about a month. Gradually your tolerance for spicy food increases to an incredible level you never dreamed possible! Reputedly there are many health benefits from eating chili peppers, including high Vitamin C content and increased metabolism rate. If you like milder curry, simply omit the fresh whole chiles and/or add less curry paste. Another excellent hint is to first cook the rice and allow it to cool to room temperature, making it easier to eat spicy foods. The plain rice also offsets the spiciness of the curry. Many Westerners hear that a certain type of curry paste or curry is the spiciest curry amongst the various types, but this depends on many factors such as how the paste is prepared - i.e.

a homemade paste prepared with fresh chilies can be very hot (but even that depends on the chilies themselves and how many used). Then when cooking the curry, the heat level depends on the ratio of curry paste to coconut milk (including how thick or rich the coconut milk), added vegetables (such as sweet potato or pumpkin, which adds sweetness and thereby alleviates heat) and finally the balancing of flavors with the addition of sugar (usually palm sugar ) and added salt ( sea salt or fish sauce ). Also consider which dishes to pair the curry with - in Thailand the cooling factors are bland, bitter and salty, so serve with a bland gaeng joot (mild soup) , fried green vegetables (slightly bitter) and fried salty fish over room temperature jasmine rice . Most Thai meals aim towards a balance of the five flavors (sweet, salty, spicy, bland and bitter) with spicy being just one in a palette of tastes. See Serving Curry above for more details. Comparing Curries Thai curry is not the same as Indian curry. Thais cook their curry dishes for a much shorter time and use more fresh herbs and garlic and fewer dry spices then in Indian curry. Thai curries in general also tend to be more soupy then Indian curries.

The only two curry dishes in Thailand that are based mainly on dried herbs and spices, rather then fresh ones, are Massaman and Panang curry. "A few Thai curries do resemble the Indian version, in which case the name kari is used, but the more usual term in Thailand is gaeng phet" (Vatcharin Bhumichitr, The Big Book of Thai Curries, © 2007). Like Masala (spice mix) used to prepare Indian curries , the following four spices are included in the majority of Thai curry pastes: hot chili peppers , cumin seeds , coriander seeds , and turmeric . In India other dried spices are added such as fenugreek, black pepper, asafetida, allspice, cardamom , cinnamon and nutmeg. But in Thailand fresh wet herbs are predominant including lemon grass , galangal , kaffir lime (leaf or peel ) and grachai . In both Indian and Thai cuisine fresh herbs like garlic are combined with dried spices to make the various curry pastes.

In India this style is more prevalent in the southern part of the country, hence Thai curry has more in common with the curries of Southern India, where fresh spices and "other ingredients [are] ground with water, lime juice, vinegar or coconut milk to make a wet masala or paste" (Jennifer Brennan, Cuisines of Asia, © 1989). In Thailand, curry paste does not normally include oil, water, lime or vinegar (unlike chili pastes which are used for other dishes). These elements can be added to the curry dish itself but are not blended into the curry paste. A typical basic curry paste in Thailand would consist of dried red chilies, cumin seeds, coriander seeds, lemon grass, garlic, coarse sea salt and shrimp paste . See Curry by Country for more details about the different types of curry dishes from around the world, including Vietnam, Cambodia, Sri Lanka, Laos, Burma and India. Image © 2010 travellinglight/istockphoto.com

Question: What colour is turmeric, a key ingredient for many Indian, Persian, Thai and Malay dishes, often used in curry?
Answer: Yellow