Thai Spice Blend For Seasoning And Cooking Recipes
HOMEMADE THAI SEASONING
If you can absolutely help it -- don't leave out the fenugreek. It might be tricky to find, but it has a sweet, maple-like taste and gives this spice blend its exoticness.
Provided by Natalie Perry
Categories Homemade Spice Blends
Time 5m
Number Of Ingredients 9
Steps:
- Combine well and store in an airtight container. Note: I use 1/8 teaspoon of cayenne because I have small children who freak out over spicy food. Use more if you'd like it spicier!
THAI COCONUT-SPICE BLEND
Like really good Thai dishes, this spice blend is balanced and complex: a little sweet, a little hot and a little citrusy. Toasting the coconut brings out its natural sweetness and dries it out enough that you can grind it without making a paste. Watch the coconut carefully when toasting it, especially if your oven runs hot - it can go from raw to burnt pretty quickly.
Provided by Cooking Channel
Time 30m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake the coconut on a rimmed baking sheet, stirring occasionally, until light golden brown, 5 to 7 minutes. Let cool.
- Meanwhile, put the lime zest on a paper towel-lined microwave-safe plate and microwave in 30-second increments, stirring with a fork in between, until the zest is dry and almost brittle, 2 to 4 minutes total. (The timing will largely depend on the power of your microwave.)
- Add the cooled coconut, dried lime zest, chili flakes, coriander, garlic, and salt to a spice grinder and grind to the texture of very coarse cornmeal. Keep in an airtight container in the refrigerator for up to 1 week.
SEASONING BLEND
"This low-sodium blend can spice up just about anything," writes Lesley Tragesser of Charleston, Missouri. Try sprinkling the mild mix of onion powder, garlic powder and thyme on seafood, chicken and even steak. If you'd like a little more zip, add some cayenne pepper
Provided by Taste of Home
Time 5m
Yield about 1/3 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, combine all of the ingredients. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
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- Galangal (K̄h̀ā – ข่า) Galangal is very similar to ginger. It is also identified as Thai Ginger or Siamese Ginger. However, the flavor of this spice is more intense, more seasoned, and somewhat spicier than ginger.
- Turmeric (K̄hmîn – ขมิ้น) Thai people hardly miss a pinch of turmeric in their traditional dishes! Turmeric is indeed a very aromatic, colorful, and flavorful spice that comes in a dry, powdered form or is used raw.
- Ginger (K̄hing – ขิง) Just like galangal, ginger is another spice that you will see at a Thai kitchen any time of the day. It has a mild fragrant and a robust spicy flavor which can be very appetizing, especially when incorporated with tea.
- Garlic (Kratheīym – กระเทียม) Factually speaking, most savory Thai foods are sort of empty without a dash of garlic. In fact, garlic and Thai dishes have a strong connection with one another.
- Lemongrass (Takhịr̂ – ตะไคร้) Thailanders use lemongrass to flavor soups, marinades, curry pastes, broths, and even in certain meat dishes and stir-fries.
- Coriander (P̄hạkchī – ผักชี) The tiny coriander seeds and coriander roots do wonders with Thai dishes. They have a robust and intense essence and have a light aroma.
- Green Peppercorns (Phrik thai on – พริกไทยอ่อน) Fresh green peppercorns are used primarily on soups and meat-based spicy stir-fries in Thai cuisine.
- Cinnamon (Xbchey – อบเชย) This sweet-woody flavored spice is a chief staple in Thai cooking. Cinnamon becomes a seasoning hero in both sweet and savory foods, particularly when it is grounded into a fine powder.
- Dried Chilies (Phrik h̄æ̂ng – พริกแห้ง) The sun-dried chilies are a versatile element in spicy Thai dishes. They are primarily employed in their pastes.
- Cloves (Kānphlū – กานพลู) Cloves are pungent little pods which is another common spice used in most Thai curries and some soups. They are most often noticed in southern Thai recipes as they derived much of the culinary culture from Middle Eastern and Indian cuisine.
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