How To make A TO Z OF SPICES (PART 1)
Ingredients
Directions:
ALLSPICE: These small dark, reddish-brown berries are so called because
their aroma and flavor resemble a combination of cinnamon, cloves and
nutmeg. Use berries whole in marinades; for boiling and pot roasting meats
and poultry; in fish dishes, pickles and chutneys. Also available ground
and excellent for flavoring soups, sauces and desserts.
ANISE: Commonly called asniseed, these small, brown oval seeds have the
sweet, pungent flavor of licorice. Also available ground. Use seeds in
stews and vegetable dishes, or sprinkle over loaves and rolls before
baking. Try ground anise for flavoring fish dishes and pastries for fruit
pies.
CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice flavor
and especially delicious as a flavoring in braised cabbage and sauerkraut
recipes, breads (particularly rye), cakes and cheeses.
CARDAMOM: Small, triangular-shaped pods containing numerous small black
seeds which have a warm, highly aeromatic flavor. You can buy green or
black cardamoms although the smaller green type is more widely available.
CAYENNE: Orangey-red in color, this ground pepper is extremely hot and
pungent. Not to be confused with paprika which, although related, is mild
flavored.
CHILI POWDER: Made from dried red chilies. This red powder varies in flavor
and hotness, from mild to hot. A less fiery type is found in chili
seasoning.
cinnamon & CASSIA: Shavings of bark from the cinnamon tree are processed
and curled to form cinnamon sticks. Also available in ground form. Spicy,
fragrant and sweet, it is used widely in savory and sweet dishes. Cassia
(from the dried bark of the cassia tree) is similar to cinnamon, but less
delicate in flavor with a slight pungent 'bite'.
CLOVES: These dried, unopened flower buds give a warm aroma and pungency to
foods, but should be used with care as the flavor can become overpowering.
Available in ground form. Cloves are added to soups, sauces, mulled drinks,
stewed fruits and apple pies.
CORIANDER: Available in seed and ground form. These tiny, pale brown seeds
have a mild, spicy flavor with a slight orange peel fragrance. An essential
spice in curry dishes, but also extremely good in many cake and cookie
recipes.
CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor
and is used extensively in flavor curries and many Middle Eastern and
Mexican dishes. Popular in Germany for flavoring sauerkraut and pork
dishes. Use ground or whole in meat dishes and stuffed vegetables.
All spices should be stored in small airtight jars in a cool, dark place,
as heat, moisture and sunlight reduce their flavor.
How To make A TO Z OF SPICES (PART 1)'s Videos
Healing Spices Part One - Ajowan, Allspice, Amchur, Aniseed with Dr. Sunil Pal and Q & A
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Sunil Pai, MD is internationally recognized an expert in Integrative Medicine, author, researcher, health activist/influencer and thought leader in the wellness industry. After his residency in Family Medicine at the University of New Mexico, he became Board Certified in Family Medicine. He was one of the first physicians 20 years ago and youngest in the U.S. to become a Fellow of the Program in Integrative Medicine at University of Arizona (Class 2002) directed by Dr. Andrew Weil, the “father” of Integrative Medicine. Dr. Pai also became one of the first Board Certified MD’s in Holistic Integrative Medicine in the U.S.
After his Fellowship training, he then studied with and become certified by Dr.Deepak Chopra as a Primordial Sound Meditation Instructor and a Creating Health (Ayurveda Lifestyle) Instructor. Dr. Pai then went further to enhance his knowledge Ayurvedic Medicine through specialized certified training at the S.D.M. College of Ayurveda (Sri Dharmasthala Manjunatheshwara 2004), and Intensive Yoga Therapies at the Vivekananda Yoga Anusandhana Samsthana (VYASA 2004) in India. He is currently Senior Faculty at
Dr. Pai then became certified in Functional Medicine (2003), Homotoxicology (2003), Physiological Regulating Medicine (2004) and Herbal Medicine (2019). Dr. Pai certified in Medical Acupuncture and through Stanford University School of Medicine and from the world’s expert in Neuro-Acupuncture, Dr. Jason Hao. Dr. Pai is the Vice President of the Neuro-Acupuncture Institute, a non-profit organization focusing on teaching physicians neuro-acupuncture which is focused for pain conditions and neurological dysfunction such as stroke, multiple sclerosis, Parkinson’s, traumatic brain injury, cerebral palsy and autism. Dr. Pai is featured in the documentary film Return To Life (2021) that demonstrates the miraculous benefits of Neuro-Acupuncture. He also specializes in Auriculotherapy (2016), a unique system of ear acupuncture that focuses on treatment of both food and inhalant allergies as well as provides Sublingual Immunotherapy. Dr. Pai is certified in Plant-Based Nutrition from Cornell University (2009) and the T. Colin Campbell Foundation and teaches each patient about the health benefits of eating whole food plant based diets.
Dr. Pai has helped thousands of patients worldwide with his critically acclaimed book An Inflammation Nation: The Definitive 10-step Guide to Preventing, Treating and Reversing All Diseases Through Diet, Lifestyle and the Use of Natural Anti-Inflammatories for the prevention and treatment of chronic diseases and cancer.
The Forward is written by his mentor Dr. Andrew Weil. The book was chosen by Kirkus Reviews to be listed in the Best of 2016 Indie Books. The book is currently in the works to be made into a documentary film.
Dr. Pai is Clinical Assistant Professor at the Department of Family and Community Medicine at the University of New Mexico School of Medicine, lectures at national conferences and is actively publishing in in the field of Integrative Medicine. Dr. Pai also consults with clinics in U.S., Curacao, Dubai, Thailand, India, Costa Rica and China on teaching his integrative medicine.
Dr. Pai’s hobbies include playing drums, electric/acoustic guitar and music trivia and is known as the “RocDoc”. Dr. Pai lives in Albuquerque, New Mexico and his other interests include hiking and spending time with Princess Winnie (his dog), plant based cooking and yoga.
How One of Thailand’s Most Iconic Dishes is Made | Passport Kitchen | Epicurious
Chef Hong Thaimee originally hails from Chang Mai in the north of Thailand. Today she joins Epicurious for our next edition of Passport Kitchen, demonstrating a Laab and sticky rice recipe prepared in a fashion not often seen in North American Thai restaurants.
See the full recipe:
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Sticky Rice Steamer Pot and Basket:
Khantoke:
Squid Fish Sauce:
Coconut Grater:
Wangderm Coconut Palm Sugar Discs
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Director/Producer: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Micah Phillips
Talent: Hong Thaimee
Director of Culinary Production: Kelly Janke
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Asnia Akhtar
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Casting Producer: Vanessa Brown
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
--
0:00 Laab, not Larb!
0:19 Part 1 - Preparing The Laab Chili Seasoning
2:04 Part 2 - Making The Sticky Rice
3:44 Part 3 - Mincing The Pork
4:42 Part 4 - Preparing The Aromatics
5:26 Part 5 - Cooking The Laab
6:44 Part 6 - How To Eat Laab
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