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History of Spices
Newest Review: ... ginger, chillies and peppercorns. Its curries are generally coconut milk-based and accompanied by rice. In Indonesia, curries ... more  ... based on coconut milk are made fragrant with lemongrass and, often hot spices.
And we shouldn't forget that different regions have different food taboos. Hindus don't eat beef, Muslims avoid pork and Buddhists are vegetarians.
When it comes to grinding spices, we tend to reach for the blender or an unemployed coffee grinder. However, spices were once ground on a flat, rectangular stone with a stone rolling pin. In India, it's still common to see spice-grinders standing on the street corners pounding spices i...more |
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History of Spices: A Taste of Asia (1785 words)
by Praskipark - written on 29/09/08 (Very useful, 132 readings)
Rating:
The most common misconception about curry is that it is a single spice that is extremely hot. But curry is so much more than a single element and curries are as varied in flavour as they are in colour and spice combinations. Curries needn't be excruciatingly hot any more than they need to come as a powder from a supermarket shelf or, indeed, to trace their ancenstry exclusively to India. The word "curry" comes from the southern Indian, Tamil word "karhi", meaning "sauce" but, even then, it denotes a fairly liquid, not necessarily hot, sauce. Thanks to the commercial and cultural links established thousands of years ago ...
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