Southeast Asian cuisine is rich in shades, which is largely due to spices. Thais skillfully handle the seasonings, masterfully combine them, this is a special area of creativity in which anyone can try their hand. Spices and condiments of Thailand are not only new tastes of familiar dishes, but also huge health benefits: digestion is improved, immunity is strengthened, a supply of strength and vigor appears, and sexual activity is increased. People for generations living in a humid and hot climate of the tropics, "save" spicy and spicy food from a number of problems associated with premature aging and bacterial infections.

We offer to your attention a set in which 14 main seasonings are collected, the most popular and demanded in the cuisine of Southeast Asia. It is so easy to experiment with them, each time creating delicious, fragrant, mouth-watering dishes that will delight your home with a variety, surprise guests, help you find a positive attitude that Thai people are famous for!

Composition:

Spices are presented in a sealed package that preserves the freshness, properties and flavor.

The composition includes: lemongrass (slices and ground), coriander, cinnamon, chili (whole peppers and ground), galangal (slices and ground, as well as black), saffron, turmeric, ginger, anise, curry.

Thai chilli (Prik Kee Nu) - chili pepper is added to all curry pastes in a pounded form, and cooking of stir-fries and soups usually starts with roasting chili and garlic pounded in a mortar.

Galangal (galanga, kalgan) is a perennial plant native to Southeast Asia. Fresh, ground and dried galangal root looks like ginger, the taste is essentially the same ginger, only with a spicy peppery and light citrus flavor, and its flavor is a bit like saffron.

Saffron - saffron has a strong peculiar aroma, bitter and spicy taste. In the Middle East and Southern Europe, it is added to rice dishes, to transparent soups (mainly because of its beautiful color), and also used to make dishes from lamb, mutton and cauliflower. It is used to strengthen the stomach, improve appetite, in liver diseases, as well as to relieve strong coughing attacks and treatment of whooping cough.

Curry is a mixture of a dozen variegated spices: Turmeric (it was a story about her that the special enzyme curcumin supports the human immune system and destroys harmful substances), Turmeric, pepper, and so on. The mixture is green, yellow, red. Color depends on the selection of components; red curry has more cayenne or chilli pepper, so it is usually sharper. To make the curry taste better revealed, you can fry it lightly in a dry frying pan before adding it to the dish - literally ten to twenty seconds.

Saffran (Saffron Powder) - Today saffron is also sold in the form of a finished powder of a rich yellow color with a characteristic odor. For cooking, measure the right amount of spice with a special spoon for 1-2 milliliters, for lack of such, take saffron, as they say "at the tip of the knife." Put the powder in the already prepared dish, but be sure to give it time to soak up the spicy aroma of the spice, to do this, sprinkle saffron, stir and cover the dish for 3-5 minutes. Saffron will give a beautiful golden color, pleasant aroma and savory taste.

Galingale (Galanga Powder) - if you are using galanga powder, remember that one teaspoon is about three centimeters of fresh root of this plant. In ancient times, this spice was considered healing and was used to treat stomach pain and spasms.

LemonGrass (Lemongrass Powder) - Lemongrass spice (lemon grass) is an integral ingredient of Asian dishes. The lemongrass spice has a very pleasant fresh lemon flavor, with sharp notes and shades of ginger.

Spice LemonGrass - in the form of dried herbs - is an integral ingredient of Asian dishes. Lemongrass spice has a fresh lemon flavor with sharp notes and a touch of ginger. Most often, fresh stalks of lemongrass are added to the dish during cooking, and then removed, or left, but not eaten, because Lemongrass grass is quite tough. The classics known to all is the Thai soup Tom Yam. Lemongrass is also used in other spicy (India, Thailand, Malaysia, Indonesia) and not-so (Vietnam, China, Cambodia) soups, sauces, pickles, curries, noodles.

Lime Kaffir leaves are a very popular spice in Thailand. Their characteristic aroma is present in every Thai soup, for example, in the hot-spicy soup Tom Yam, in fried foods or in a composition along with curry. In Thai cuisine, lime kuffir is often combined with garlic, galanga, ginger, fingernail, and plenty of chili.

Coriander (cilantro) - liqueurs are flavored with coriander seeds. In dried and ground form, they are added to pastries and confectionery, soups, sausages (for example, Thuringian), meats, cheeses, fish dishes, as well as salads. Ground coriander loses its taste and aroma very quickly, so it’s better to buy whole coriander seeds. Before grinding

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