Category: Organic Groceries

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20 Benefits of Apple Cider Vinegar

apple cider vinegar

Whilst not all of the benefits of apple cider vinegar are scientifically proven, it has been a traditional remedy for centuries and used in everything from personal hygiene to cleaning the home. Here are 20 possible benefits that have contributed to its popularity.

  1. Aids in Weight Loss

Apple cider vinegar (ACV) is often marketed as a weight loss aid, primarily due to its acetic acid content, which is believed to have metabolism-boosting properties. Although scientific evidence is mixed, some studies suggest that consuming ACV can help increase feelings of fullness after eating, leading to reduced calorie intake and gradual weight loss over time.

Incorporating ACV into a balanced diet, by adding it to salad dressings or diluting it in water as a beverage, may provide a supplementary boost to those looking to shed extra pounds. However, it’s important to remember that no single food or drink is a magic bullet for weight loss, and healthy eating and regular physical activity are paramount.

  1. Improves Digestion

Apple cider vinegar is claimed to assist in the improvement of digestion by increasing stomach acid, which can help with the proper breakdown of food.

The theory suggests that a tablespoon of ACV in a glass of water taken before meals can prep the digestive system, facilitating a smoother digestion process. Additionally, ACV contains pectin, a soluble fibre that can aid in healthy bowel movements. While the evidence is anecdotal, many people incorporate ACV into their diet as a home remedy for digestive issues.

  1. Lowers Blood Sugar Levels

Some studies suggest that apple cider vinegar could influence blood sugar control by improving insulin function, thereby enhancing the body’s ability to absorb glucose from the bloodstream and convert it into energy.

Consuming a small amount of apple cider vinegar before meals is thought to reduce the blood sugar spikes that typically occur after eating. This effect may be attributed to the acetic acid in ACV, which has been shown to slow down the rate at which carbohydrates are absorbed into the bloodstream. However, while promising, these findings should be considered alongside traditional treatments and dietary advice from healthcare professionals.

  1. Antimicrobial Properties

The antimicrobial properties of apple cider vinegar underscore its widespread use as a natural disinfectant and preservative. Research indicates that ACV can effectively combat a variety of pathogens, including bacteria responsible for food spoilage and certain infections. Again, it’s about acetic acid, which is a potent antimicrobial agent that can destroy harmful bacteria or inhibit their growth.

ACV has been traditionally used to clean wounds and treat fungal infections, showing its versatility beyond dietary uses. Although its effectiveness as an antimicrobial varies depending on the type and concentration of bacteria, incorporating ACV into cleaning routines or using it as a preservative outlines its value in promoting health and cleanliness in natural ways.

  1. Lowers Cholesterol

Studies have suggested that apple cider vinegar could play a role in lowering cholesterol levels, thereby contributing to cardiovascular health.

Although the exact mechanisms by which ACL aids in lowering cholesterol are not fully understood, several theories have been proposed. One theory suggests that apple cider vinegar can influence the body’s metabolism of fats and cholesterol due to the ever-present acetic acid. This may help reduce the synthesis of cholesterol and triglycerides in the liver.

Additionally, apple cider vinegar is thought to increase bile production, which plays a critical role in the digestion and absorption of fats, potentially leading to improved cholesterol levels. Another hypothesis is that the polyphenols found in apple cider vinegar might contribute to lowering oxidative stress, which in turn helps in reducing LDL (bad) cholesterol levels. Despite these promising theories, more research is needed to fully understand how apple cider vinegar contributes to cholesterol management.

  1. Enhances Skin Health

Apple cider vinegar’s role in enhancing skin health is not just limited to its antibacterial properties. It also acts as a natural astringent that can help in balancing the skin’s pH levels, showing potential in the treatment of acne, diminishing scars, and enhancing the natural glow of the skin

When diluted with water and applied topically, ACV may assist in tightening the skin, thus reducing the appearance of pores and improving the skin’s overall texture. The presence of acetic acid, along with various vitamins and minerals in apple cider vinegar, supports the removal of dead skin cells and promotes healthier, more vibrant skin.

However, it’s vital to emphasize the importance of dilution, as the direct application of apple cider vinegar can cause skin irritation in some individuals.

  1. Alleviates Sore Throat

The use of apple cider vinegar as a remedy for sore throats is rooted in its antibacterial properties, which may help to kill bacteria responsible for the infection. Diluting ACV with warm water and gargling can soothe the throat, reduce inflammation, and alleviate pain.

The acidic environment created by the vinegar can also prevent the growth of bacteria, offering a natural method for speeding up the healing process. While this home remedy has been traditionally recognized, it’s essential to approach it with caution, ensuring the vinegar is sufficiently diluted to avoid any potential harm to the throat tissues.

  1. Detoxifies the Body

Apple cider vinegar is widely praised for its detoxification benefits, believed to aid in the removal of toxins from the body. Its active ingredient, acetic acid, along with antioxidants, could potentially support the liver in its detoxification processes, promoting better liver health and facilitating the cleansing of the bloodstream.

By enhancing circulation and liver function, ACV may contribute to the body’s natural detox pathways, helping to flush out chemicals and waste more efficiently. Adding a small amount of apple cider vinegar to a daily diet may assist in achieving a more balanced internal environment, though it’s important to consume it adequately diluted, and in moderation, to avoid adverse effects.

  1. Reduces Blood Pressure

Apple cider vinegar’s potential to lower blood pressure is also attributed to its acetic acid content, which may play a role in reducing blood pressure by promoting vasodilation. Vasodilation refers to the widening of blood vessels, which helps to decrease blood pressure by allowing blood to flow more easily.

Although research on ACV’s effectiveness for blood pressure is still emerging, some studies suggest that regular, moderate consumption could help in managing hypertension. It’s recommended to incorporate apple cider vinegar into one’s diet cautiously, as part of a balanced nutrition plan, and consult with a healthcare provider, especially for individuals on blood pressure medication, to avoid any possible interactions or adverse effects.

  1. Relieves Symptoms of Acid Reflux

Apple cider vinegar is believed to relieve acid reflux symptoms primarily by increasing stomach acidity. Acid reflux, also known as gastroesophageal reflux disease (GERD), occurs when stomach acid flows back into the oesophagus, causing discomfort and potential damage. By enhancing the acidity of the stomach, ACV may help in properly closing the lower oesophagal sphincter, thus preventing the backward flow of acid.

Many people report relief from heartburn and other reflux symptoms after taking a small, diluted amount of ACV before meals. However, as with all remedies, individual responses can vary, and it is advisable to use ACV judiciously and consult with a healthcare professional, especially for those with chronic conditions.

  1. Prevents Indigestion

Preventing indigestion with apple cider vinegar is based on its ability to improve digestion and speed up the stomach’s emptying process. For those prone to bloating and discomfort following meals, a mixture of a teaspoon of ACV in a glass of water taken before eating can stimulate the digestive enzymes and aid in the breakdown of food, facilitating smoother digestion.

This preemptive measure not only helps in mitigating the risk of indigestion but may also contribute to overall gut health. However, as the effects of ACV can vary from person to person, it’s important to start with small doses and observe how your body responds, ensuring it complements your dietary habits without causing adverse reactions.

  1. Natural Deodorizer

Apple cider vinegar acts as a powerful natural deodorizer, effectively eliminating odours by targeting the bacteria that cause them. Its antibacterial properties make it capable of neutralizing unpleasant body odors, offering a chemical-free alternative to conventional deodorants.

Diluted ACV can be applied directly to the skin or used as a foot soak to combat foot odour. Additionally, its use extends beyond personal care; it can also freshen up your living space by absorbing and neutralizing odours in the home. Whether used for personal hygiene or household cleaning, apple cider vinegar’s deodorizing abilities are both efficient and eco-friendly, making it a favoured choice for those seeking natural solutions.

  1. Fights Fungal Infections

Apple cider vinegar’s acidic nature also makes it a formidable adversary against fungal infections. Its antifungal properties are thought to be particularly effective in combating yeast infections caused by the Candida species.

A diluted solution of apple cider vinegar can be applied topically to the affected area or used in a bath for broader coverage, providing relief and promoting healing. For those battling with more persistent fungal conditions, such as athlete’s foot, regular application may help in reducing symptoms and preventing recurrence.

While ACV may be effective against fungal infections, it’s essential to approach its use with caution, ensuring that the vinegar is adequately diluted to avoid skin irritation or discomfort. And remember that you may need to seek further medical guidance.

  1. Boosts Energy

Many individuals turn to apple cider vinegar as a natural remedy for fatigue. It is thought that the amino acids contained in ACV can help to counteract the buildup of lactic acid in the body, which often occurs after exercise or periods of stress, leading to feelings of tiredness.

Additionally, its potassium and enzymes may invigorate the body, helping to alleviate exhaustion. Incorporating a small amount of apple cider vinegar into your daily routine, perhaps by adding it to a glass of water or a morning smoothie, could potentially provide a gentle, sustained energy boost without the crashes associated with sugary energy drinks.

  1. Supports Immune Function

Apple cider vinegar may play a supportive role in enhancing immune system health. The acetic acid content in ACV possesses antibacterial properties, which may help in warding off pathogenic bacteria responsible for infections.

Additionally, the fermentation process involved in creating ACV enriches it with probiotics – beneficial bacteria that play a crucial part in maintaining gut health. Since a significant portion of the immune system is located in the gut, ensuring a healthy gut flora balance is essential for optimal immune function. Incorporating ACV into one’s diet may, therefore, offer an extra layer of defence against common illnesses by bolstering the body’s natural immune response.

  1. Facilitates Healthy Weight Management

Apple cider vinegar has long been studied for its potential role in weight management. The acetic acid present in ACV is believed to enhance metabolism, reduce water retention, and suppress appetite, making it a popular choice among those looking to maintain a healthy weight or shed a few pounds.

While ACV is not a magic weight loss solution, when combined with a balanced diet and regular exercise, it may contribute to weight management goals. Incorporating a tablespoon of ACV into a glass of water and drinking it before meals is a common practice believed to help reduce overeating by promoting a feeling of fullness

  1. Promotes Heart Health

Apple cider vinegar is also associated with various benefits for heart health. Studies suggest that ACV can help lower levels of bad cholesterol and triglycerides, which are key risk factors for heart disease.

Additionally, the acetic acid in ACV may help to reduce blood pressure, a significant contributor to heart disease and stroke. By incorporating ACV into a balanced diet, individuals may find an affordable and natural way to support cardiovascular health and reduce the risk of heart disease.

  1. Improves Bone Health

It is believed that apple cider vinegar enhances the body’s ability to absorb calcium, an essential mineral for bone strength and density. Calcium plays a critical role in maintaining bone health and in the prevention of osteoporosis, particularly in postmenopausal women who are at higher risk for bone density loss.

The acetic acid in ACV facilitates the extraction of calcium from foods consumed, thereby aiding in its absorption into the body. This process is vital for building and maintaining strong bones, making apple cider vinegar a simple yet potentially effective addition to a bone-healthy diet.

  1. Regulates Body pH

Despite its acidic nature, apple cider vinegar has an alkalinizing effect on the body, that can help neutralize excess acidity in the body. This balancing act is crucial because an overly acidic interior can lead to various health issues, including decreased energy levels and increased susceptibility to illness.

By incorporating ACV into their daily regimen, individuals might find it a natural aid in maintaining a balanced internal pH, thereby supporting overall health and fortifying the body’s natural defences.

  1. Treats Sunburn

Apple cider vinegar can also be a soothing remedy for sunburn. The acetic acid in ACV acts as an anti-inflammatory agent, providing relief from pain and speeding up the healing process.

For a gentle sunburn treatment, dilute ACV with water, applying the mixture to the affected area using a soft cloth or cotton ball. This helps to cool the skin, reduce redness, and balance the skin’s pH levels, promoting recovery. However, it’s important to use this treatment judiciously and avoid applying undiluted ACV directly to the skin to prevent irritation. Alternatively, try pouring ACV into a cool bath.

While apple cider vinegar may offer multiple health benefits, it’s crucial to use it wisely and dilute it properly to avoid any adverse effects on health, especially when consumed orally.

Our raw organic apple cider vinegar is naturally fermented to preserve the probiotic content.

This article was reproduced on this site with permission from operafoods.com.au the “Asian Grocery Wholesalers”.
See original article:- 20 Benefits of Apple Cider Vinegar

 

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Passata vs Tomato Paste. Using Tomato in Your Everyday Cooking.

Passata vs Tomato Paste. Using Tomato in Your Everyday Cooking.

Passata vs tomato paste?

If there is one staple ingredient that most of us would find truly impossible to live without, tomatoes might just be it. More specifically, store cupboard tomatoes. Chopped tomatoes, passata, tomato paste, sundried tomatoes; all used in slightly different ways to bring your cooking to life.

Tomatoes are an important ingredient in the kitchen and are about far more than just the taste of tomato. They bring acidity, sweetness, savoury depth, and body to dishes. They can come to the foreground (as in a pizza or pasta sauce) or they can be barely discernible (as in a rich meaty sauce). Either way, without tomatoes your dish would quite possibly be flat and lifeless.

But which to choose? When should you use tomato paste? Or tomato passata? Are they really that different?

What is Tomato Passata?

Tomato passata is a smooth puree that has been strained of seeds and skins. It’s known for its velvety texture and deep, vibrant flavour, which makes it a fantastic base for a whole host of dishes – think hearty stews, aromatic curries, and, of course, the perfect pizza sauce. Unlike chunkier tomato products, passata offers a consistency that’s both rich and perfectly smooth, allowing it to blend seamlessly into your dishes.

Our tomato passata with basil is 100% organic

How is Passata made?

Passata begins with ripe, juicy tomatoes that are first washed thoroughly. These tomatoes are then cut, often quartered, to help extract their juice and flavour more efficiently. The pieces are cooked for a short while to soften them up and release their flavour.

After cooking, the tomatoes are strained through a fine sieve or passed through a food mill to remove the skins and seeds, leaving behind a smooth, velvety tomato puree. This puree is then seasoned lightly, often with basil, and briefly heated again. The final step involves bottling the hot passata and sealing it to preserve its freshness and flavour. This method ensures that the rich taste of fresh tomatoes is locked in, ready to enhance your dishes whenever you need a burst of tomato goodness.

When to use passata

Passata is lighter and brighter than chopped tomatoes, so whilst it is great for recipes where you don’t want bits, it also has a different flavour profile. The more you cook it and reduce it down, the deeper the flavour will become.

There are a few instances where you could use it straight from the jar. Used this way, it is at it lightest and brightest. You might want to use it straight on a pizza base, or as a marinade.

Mostly though, tomato passata is used to create sauces. From a quick light pasta sauce to a slow cooked ragout. Remember, the longer you cook it, the more concentrated it becomes. For a quick pasta sauce, soften some finely chopped onion and a little garlic in a frying pan with olive oil, pour in passata and let it cook for a few minutes. Season with salt and pepper, add a drizzle of oil and you are good to go.

If you want a deeper pasta sauce, you would add more passata and cook it down slowly until it becoems thicker and redder. If it becomes bitter, don’t add sugar; add salt.

For tomato-ey stews and braises in the oven, add the passata over the browned ingredients and cook covered for several hours. It will again reduce, and become redder.

What is Tomato Paste?

Tomato paste is a thick, concentrated paste with a deep red colour and a robust, intense tomato flavour.

Unlike passata, which is lighter and more fluid, tomato paste is used in small quantities to impart a powerful tomato essence to dishes. It’s a staple ingredient in many cuisines around the world for adding depth and richness to sauces, stews, and soups. Its concentrated flavour makes it an excellent choice for boosting the taste profile of a dish without adding excess liquid and also acts as a thickener.

Our tomato paste is 100% organic

How is Tomato Paste made?

The process starts with fresh, ripe tomatoes, which are first washed and then cooked down slowly to reduce their moisture. As they break down, their flavours and aroma intensify. Once they’ve reached the perfect consistency, the mixture is strained to remove seeds and skins.

The strained tomatoes are then cooked down even further, often for several more hours, until they’re reduced to a fraction of their original volume. This process deepens the colour to a vibrant red and enhances the tomato flavour, making it super concentrated and powerful.

When to use tomato paste

You won’t usually want to use tomato paste raw as it can be very bitter.

Tomato paste is your secret weapon when you’re looking to add a burst of tomato flavour to your cooking. It’s particularly handy in recipes where the tomato essence is desired without introducing additional liquid, making it perfect for thickening and enriching the taste of your dishes. Use a tablespoon or two in your next stew, soup, or sauce to deepen the flavour. It’s also ideal for making a robust base for chilli, marinara, and even homemade pizza sauce.

Tomato paste is best when added at the beginning. After you have softened your base, but before you add liquids. Stir it in and cook it out for a few minutes before adding your liquid. If you find that you didn’t add enough at the beginning, you add it later on. But do remember that it needs to cook out.

Remember, a little goes a long way due to its highly concentrated nature, so start with a small amount and adjust according to your taste.

Sundried Tomatoes

There’s another useful type of store cupboard tomato and that’s sundried tomatoes.

What are sundried tomatoes?

Sundried tomatoes are made by leaving ripe tomatoes to dry out in the sun over several days. This process removes most of the water content from the tomatoes, leaving behind a rich, chewy texture and an intensified tomato taste. Sundried tomatoes can be found in various forms – either dry-packed or preserved in olive oil, with or without herbs.

They’re fantastic for adding a burst of flavour to salads, pasta, pizzas, and even sandwiches, making them a must-have in any pantry for those looking to infuse their dishes with a Mediterranean flair.

Our organic sundried tomatoes are dry packed and free from sulphites

When to use sundried tomatoes

If passata brings bright tomato flavour to your sauces, and tomato paste helps to add depth, then sundried tomatoes complete the trio by adding a burst of sweetness.

They can be used as they are, reconstituted in boiling water, or even marinated in olive oil and herbs. Used in cooking, alongside passata, they will melt down and add extra sweetness. Tossed into salads, pasta, or sandwiches, they will add a chewy burst of intensely sweet tomato flavour.

Either way, they are a great addtion to your store cupboard tomato arsenal.

Explore our range of organic ingredients to bring life and flavour to your cooking, without the nasties! Find out more about organic products in our article ‘beyond produce’.

This article was reproduced on this site with permission from operafoods.com.au the “Asian Grocery Wholesalers”.
See original article:- Passata vs Tomato Paste. Using Tomato in Your Everyday Cooking.

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Why Roasted Seaweed Should Be Your New Snack Attack.

roasted seaweed

When you’re on the hunt for a snack that’s both delicious and nutritious, it might be time to consider something a little unconventional: roasted seaweed. This oceanic treat is not only totally tasty, but it also comes loaded with health benefits that are often hard to come by in your average snack aisle. Let’s take a look at the benefits roasted seaweed has to offer.

Where Does Seaweed Come From?

Seaweed, that crispy and savoury snack that’s been surfacing everywhere, actually has its roots deep beneath the ocean’s surface. Think of it as the ocean’s garden, where these leafy aquatic plants flourish. Harvested from the sea’s rocky coastline, seaweed farming doesn’t require fresh water or land, making it a sustainable snack as well as a highly nutritious one.

How is Seaweed Produced?

In seaweed farms, you’ll find these underwater plants tethered to lines in the ocean where they sway with the tides. A bit like mussels, that are grown on ropes. Seaweed soaks up the sunlight and gets its nutrients directly from the water, without the need for fertilizers or pesticides. After it’s harvested, the seaweed is washed and then gently roasted. It’s a simple process that Mother Nature would be proud of, and it turns out a snack that’s as good for you as it is for the planet.

Can You Eat Roasted Seaweed as a Snack?

Roasted seaweed is fast gaining popularity as a delicious, nutritious, and sustainable snack. Whether you find it in the form of sheets, flakes, or chips, roasted seaweed is a tasty alternative to the more traditional salty fat-laden snack options. It’s packed with vitamins and minerals, such as iodine, iron, and calcium. Its also convenient to carry and low in calories too.

How often can you eat roasted seaweed as a snack?

Roasted seaweed is one of those snacks you can enjoy as often as you like. Thanks to its low calorie count and substantial nutritional value, you can make munching on these crispy greens a regular thing. Of course, as with any food, diversity is key. It’s good to balance your snacks throughout the week to ensure you’re getting a wide range of nutrients. So, feel free to make seaweed your go-to snack, but don’t forget to mix it up with other healthy options such as nuts, seeds or fruit.

Should I eat seaweed if I have thyroid problems?

If you’re managing thyroid issues, you might wonder whether seaweed is OK for your thyroid health. Seaweed is rich in iodine, a mineral that’s crucial for normal thyroid function. But depending on your particular thyroid issues, you could benefit from iodine in your diet or you may need to avoid it altogether. So, if you’ve got a thyroid condition, it’s worth having a chat with your healthcare provider to fully understand what’s right for you.

Is roasted seaweed high in salt?

Where would we be without salt? Nature’s flavour enhancer and also essential for health. But isn’t roasted seaweed like, super salty?

Firstly, its a question of sodium chloride content. Seaweed contains sodium, but it’s also packed with other minerals and nutrients that have been proven to help regulate blood pressure. So, while the sodium content may seem high compared to other vegetables, it’s actually a healthier form of salt.

Plus, seaweed is usually roasted with minimal added salt, allowing you to enjoy its delicious taste without overdoing it on the sodium.

Is Nori the Same as Roasted Seaweed?

Nori is actually a type of seaweed, often recognized as the dark green wrapper encasing your favourite sushi rolls. It’s specifically made from red algae, which turns a distinctive green colour once roasted. Nori is not just any seaweed; it’s carefully selected, dried, and roasted to achieve that crisp texture we all know and love.

So while all nori is roasted seaweed, not all roasted seaweed is nori. It’s unique taste and crunch are what make it a standout among seaweeds and an essential ingredient in many Japanese dishes.

Is Nori Good for Health?

Absolutely, nori is loaded with health benefits. Rich in protein, fibre, vitamins (like vitamin C and B vitamins), and minerals such as iodine, magnesium, and iron, nori also contains antioxidants that help protect your cells from damage. Plus, as a low-calorie food, it’s a fantastic addition to a weight management diet.

The benefits of dried seaweed

Rich in nutrients

Seaweed is loaded with a variety of vitamins and minerals, that all work together to contribute towards overall health. It is particularly rich source of essential minerals.

Valuable for weight management

With its high fibre content and low calorie count, dried seaweed can help you feel full while consuming fewer calories, supporting weight loss or maintenance efforts.

Maintains skin health

The antioxidants in seaweed can contribute to skin health by protecting against free radicals and maintaining skin elasticity.

Supports heart health

The fibre and essential fatty acids in seaweed play a role in maintaining heart health by supporting healthy cholesterol levels.

Proper thyroid function

A natural source of iodine, seaweed helps to support the proper functioning of the thyroid gland, which is essential for regulating metabolism.

Aids digestive health

The fibre in seaweed aids in digestion and helps to promote a healthy digestive system.

A Sustainable food source

Seaweed farming has a low environmental impact, making it not only a healthful choice for you but also a sustainable one for our planet.

Have you tried our organic nori roasted seaweed snacks? Part of our wide range of organic wholesale products.

This article was reproduced on this site with permission from operafoods.com.au the “Asian Organic food Suppliers”.
See original article:- Vegan Granola. Why Roasted Seaweed Should Be Your New Snack Attack

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Garlic Powder vs Fresh Garlic. Which is Best?

organic garlic powder

You may think that you know the answer to this question, and already firmly believe that fresh garlic beats garlic powder every time. But can you be sure? Maybe it’s time to (ahem) unpeel the truth.

Is Garlic Powder the Same as Garlic?

It’s a contentious kitchen debate that has caused many a kitchen quarrel: garlic powder or fresh garlic?

On one side, you have the fresh garlic enthusiasts who swear by the flavour of the real thing. They argue that nothing can replace the authentic taste of fresh garlic and its ability to elevate a dish. On the other side, supporters of garlic powder praise its convenience, long shelf-life, and the consistent flavour it offers. They argue that it’s a reliable and handy alternative when fresh garlic isn’t available or when a recipe calls for a more subtle garlic flavour.

Let’s take a closer look at these two forms of garlic, examining their qualities, their differences, and their unique culinary contributions.

Understanding Garlic

Even garlic itself, powder or otherwise, divides the crowd. One of the most widely used ingredients in the world, it can be used to pack a punch of flavour or suggest a subtle whisper of sweetness. In the wrong hands, it may be lethal, yet when used well it is nothing short of culinary magic.

Is there a difference between organic garlic and regular garlic?

Before we explore the wider world of garlic, let’s first get the organic question out of the way.

Yes, there is a difference between organic garlic and regular garlic. Organic garlic is grown without the use of synthetic fertilizers, pesticides, or other artificial chemicals. This means it is often considered a healthier option, as it’s free from potentially harmful residues. It’s also suggested that organic garlic may have a more intense flavour due to the natural cultivation methods used.

On the other hand, conventionally grown garlic is typically grown using a range of synthetic chemicals, such as fertilizers and pesticides, to optimize growth and protect against pests and diseases.

Overall, the choice between organic and regular garlic often comes down to personal preference, concerns about pesticides, and budget considerations. So there’s that.

Fresh garlic

Advantages of fresh garlic

Fresh garlic has many advantages that make it an indispensable ingredient in food the world over. Its robust, pungent flavour can elevate the taste profile of a dish, delivering a savoury edge that can’t be replicated by any other ingredient. Fresh garlic is also rich in essential nutrients and antioxidants and is well-regarded for its health benefits.

Another advantage lies in its versatility; it can be minced, crushed, sliced, or even used whole, allowing for a range of different culinary applications. Lastly, the act of peeling and cutting fresh garlic releases beneficial compounds like allicin, which are known for their antimicrobial and anti-inflammatory properties.

Disadvantages of fresh garlic

Despite the numerous benefits of fresh garlic, it also has a few drawbacks worth noting. One of the most apparent disadvantages is its potent smell that can linger on the breath and hands after consumption or preparation, which might be off-putting to some. Furthermore, peeling and chopping fresh garlic can be a time-consuming task, especially when a recipe calls for a large quantity. Fresh garlic also has a relatively short shelf-life and needs to be stored appropriately to prevent it from sprouting or becoming mouldy. Lastly, people with sensitive stomachs or those prone to heartburn may find that fresh garlic exacerbates these conditions.

Garlic powder

What is garlic powder?

Garlic powder is a spice that is made from dehydrated garlic cloves. This dehydration process involves slicing or crushing the cloves, and then drying them before grinding into a fine powder. The result is a convenient, long-lasting spice that can be used in a variety of ways.

Advantages of garlic powder

Garlic powder offers several advantages that make it a staple in many kitchens. For one, it’s incredibly convenient. With garlic powder, there’s no need to peel or chop anything – just sprinkle it into your dish as it cooks. This spice is also a long-lasting alternative to fresh garlic; because it’s dehydrated, it can be stored for an extended period without losing its flavour or nutritional value. Garlic powder also offers a milder, more evenly distributed flavour, making it an ideal choice for recipes that call for a subtle hint of garlic. Lastly, for those sensitive to the robust aroma of fresh garlic, garlic powder provides a slightly less pungent alternative.

Disadvantages of garlic powder

While garlic powder is undeniably convenient and versatile, it does come with a few drawbacks. First and foremost, it doesn’t quite match the potent flavour and aroma of fresh garlic, which can make a significant difference in certain dishes. Secondly, it tends to clump together in humid conditions, which can make accurate measurements a challenge. Additionally, inferior brands may contain additives, fillers, or anti-caking agents, so it’s important to check the label for pure, high-quality garlic powder.

Our garlic powder is made from nothing but 100% organic garlic

Finally, garlic powder does not contain as much allicin, the compound responsible for many of garlic’s health benefits, as its fresh counterpart. Therefore, if you’re cooking for health reasons, fresh garlic may be the better choice.

What is Garlic Powder used for in Cooking?

So, when to use garlic powder?

Garlic powder shines in recipes that require a smooth texture with a mild, yet pervasive, garlic flavour. It’s an excellent addition to dry rubs for meat or marinades where you want the garlic flavour, but not the texture of fresh garlic. It’s also the perfect seasoning for homemade snack foods like popcorn or roasted nuts. It can be used in virtually any dish where you want to add depth of flavour without the additional moisture of fresh garlic.

How much garlic powder equals fresh garlic?

As we have seen, garlic powder is not a direct substitute for fresh garlic but as a general rule of thumb, you would use around 1/8 teaspoon for every clove of fresh garlic. However, this can vary depending on the recipe and personal preference, so it’s always best to start with a smaller amount and adjust as needed.

Keep in mind that because the flavour is more concentrated, you’ll always want to use less garlic powder than you would fresh garlic.

Ideas for using garlic powder

  1. Garlic Bread: Take the work out of homemade garlic bread by adding a sprinkle  to your butter or oil mixture, instead of chopped fresh garlic.
  2. Marinades and Dressings: Garlic powder can add an instant flavour boost to marinades and dressings, without the need for mincing or crushing fresh cloves.
  3. Homemade Seasoning Mixes: Mix with other spices like onion powder, paprika, and dried herbs to create your own seasoning mixes.
  4. Roasted Vegetables: Sprinkle over vegetables before roasting them. This adds a delicious hint of garlic flavour without the risk of burning that can come with fresh garlic.
  5. Soups and Stews: Add to your soups and stews for an extra layer of flavour. Because it mixes so well into liquids, it’s a great way to infuse a mild garlic flavour throughout the dish.
  6. Gravy and Sauces: Stir in a little garlic powder while preparing gravies and sauces for a subtle burst of flavour.
  7. Pizza Toppings: Sprinkle some on your pizza before baking for a deliciously garlicky crust.
  8. Popcorn: Spice up your movie nights by adding a dash of to your popcorn.

Remember, garlic powder has a concentrated flavour, so always start with a small amount and adjust to your taste.

We have seen that garlic powder may have a use in your kitchen after all, as a handy addition rather than an outright alternative. Why not explore our other seasoning shortcuts and organic spices?

This article was reproduced on this site with permission from operafoods.com.au the “Spice Distributors”.
See original article:-
Garlic Powder vs Fresh Garlic. Which is Best?

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Coconut Cream: The Dairy-Free Alternative You’ll Love

coconut cream

Coconut cream is a great dairy-free alternative that has many uses beyond just Asian-style cuisine. Whether you’re vegan, lactose intolerant, or you just fancy trying something new in your cooking, it might just be the ingredient you’ve been missing.

What is Coconut Cream?

Coconut cream is a rich, thick, creamy product made from the flesh of ripe coconuts. Its luscious consistency and sweet, subtly nutty flavour are achieved by grating the white inner flesh of mature coconuts, soaking it in warm water, and then straining the mixture to extract a dense, creamy liquid.

Is Coconut Cream Dairy Free?

Sometimes we use coconut cream simply because the recipe calls for it. But we may also wish to use it as an alternative to dairy. So how does it compare to dairy products?

In terms of texture, it holds up well, offering a thickness that closely mirrors that of heavy cream. This makes it a fantastic alternative in recipes that require a creamy consistency.

Flavour-wise there is no getting away from the fact that it does have a distinctive coconutty taste.

The nutritional content differs as well. While dairy products contain lactose and casein, which can cause digestive issues for some people, coconut cream is naturally lactose-free and is also vegan-friendly. However, it’s worth noting that it is high in saturated fats, and unlike dairy, it doesn’t have a significant amount of protein.

Is Coconut Cream Healthy?

On the positive side, it is a good source of essential vitamins and minerals, including Vitamin C, E, and B vitamins, as well as several important minerals such as potassium, magnesium, and iron. It also contains lauric acid, a type of medium-chain fatty acid that’s linked to potential health benefits like improved immunity and heart health.

However, it is high in calories and saturated fats, which can be a concern for those watching their weight or managing certain health conditions. Additionally, unlike dairy, it has a low protein content. So, while it can be a part of a balanced diet when used in moderation, it may not be suitable for everyone, and it should not be regarded as a complete substitute for other nutrient-rich foods.

Cooking with Coconut Cream

So far, so good. But what can I actually do with it?

Coconut cream is an incredibly versatile ingredient that can be used in a variety of dishes across different cuisines. It’s a staple in many Asian recipes, providing a rich, creamy base for curries, soups, and sauces.

Its natural sweetness makes it excellent for desserts like panna cotta or coconut ice cream, while its thick consistency can be used as a dairy-free alternative in whipped cream or frosting recipes. You can even use it in drinks – anything from your morning smoothie to exotic cocktails.

But do remember to balance its rich flavour with other ingredients to prevent it from overpowering the dish.

Ideal for Savoury Dishes

It’s great in creamy soups and stews, where its rich flavour and texture can shine. For instance, a dollop of coconut cream in a pumpkin soup can really elevate its taste.

When it comes to curries, this ingredient is key to achieving that velvety, luxurious consistency we all love. Whether you’re making an Indian korma, a Thai green curry, or an Indonesian rendang, adding coconut cream will contribute to a deeper flavour profile and a smoother finish.

You can also use it in marinades, where it acts as a tenderizer for meats and infuses them with a hint of exotic sweetness. Try marinating chicken in a blend of coconut cream, lime, cilantro, and spices before grilling.

Great for Desserts  

Coconut cream is a secret weapon to make your desserts indulgently dairy-free and delicately sweet. In baking, it can be used as an alternative in recipes that call for milk or cream, and it also works wonders in custards and puddings, contributing to a velvety, smooth consistency.

You can make a fantastic dairy-free whipped cream by chilling coconut cream and then whipping it, perfect for topping off pies, tarts, or fresh fruit. And let’s not forget about ice cream – a base of coconut cream will give you a beautifully creamy and luxurious ice cream, all while keeping it vegan-friendly.

 Excellent Vegan Alternatives  

Coconut cream serves as a versatile ingredient in crafting delightful vegan alternatives to classic recipes. Its rich and creamy texture makes it ideal for replicating dairy in a variety of dishes.

Use it in place of heavy cream in pasta sauces or risotto to achieve a creamy consistency without the dairy.

It’s also perfect for creating vegan cheese, such as a delicious vegan mozzarella or cream cheese.

In sweets, coconut cream can be used to concoct fudgy vegan truffles or to make a luscious vegan ganache. The possibilities for creative vegan alternatives are endless, proving that plant-based eating can be just as indulgent and satisfying.

And of course, in Asian Cuisine

In Asian cuisine, this is a staple ingredient that adds depth and richness to a variety of dishes.

In Thai cuisine, it forms the creamy base for popular curries like green and red curry, bringing a balance of sweetness to the spicy chilli flavours.

Vietnamese desserts frequently use it for its silky texture and subtle sweetness.

Indonesian and Malaysian cuisines use coconut cream in many of their traditional dishes, such as “rendang” and “laksa”, infusing the dishes with a unique, creamy richness that is both satisfying and indulgent.

Our Top 5 Tips for Cooking with Coconut Cream

Store Properly: After opening, store any unused portion in an airtight container in the refrigerator, where it will last for several days.

Shake it Up: The cream and liquid may separate, so shake the can vigorously before opening.

Consistency is Key: If it is too thick for your recipe, you can thin it out with a little water.

Temperatures Matter: When adding to a hot dish, try to warm it slightly before adding it to avoid curdling.

Flavour Pairings:It pairs well with a wide variety of flavours. It works well with spicy, sweet, savoury, and tangy flavours.

 

To wrap it up, coconut cream is an incredibly versatile ingredient that can enhance dishes with its creamy texture and subtle sweetness. It is also an excellent dairy-free alternative to milk and cream.

Our organic coconut cream is made without emulsifiers; nothing but coconut and water!

This article was reproduced on this site with permission from operafoods.com.au the “Organic Grocery Suppliers”.
See original article:- Coconut Cream: The Dairy-Free Alternative You’ll Love

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The Art of Flavour: An Introduction to Miso Paste

Miso Paste Ideal Ingredient

Miso paste is a cornerstone ingredient of traditional Japanese cuisine, yet its versatility goes way beyond just Japanese food. Now popular across the world, miso paste is known for its powerful umami punch, and a seemingly magical ability to add depth and complexity to your cooking.

But, exactly what is miso paste? Whether you are new to this must-have ingredient or are perhaps already familiar with it yet want to know more, read on to discover more about its unique flavour, nutritional benefits, and how to incorporate it into your cooking.

What is Miso Paste?

Miso paste is a fermented food made primarily from soybeans, grains (rice or barley), salt, and a type of fungus known as koji. Although it is a staple ingredient in many Asian cuisines, it has its origins in Japan, where it has been used for over a thousand years.

The age-old process of making miso involves a slow fermentation process which can last for a few weeks up to several years, depending on the desired flavour and texture. The distinct umami taste, often described as savoury, meaty, rich, and full-bodied, comes from this fermentation process.

The different types of miso paste

Although there are several thousand different kinds of miso paste in Japan we can categorise them into a few basic types, each with its own distinct flavour profile. Most of these are made with grains (most often rice) but there are varieties made without.

White miso (known as genmai shiro) is the mildest type, with a sweet, subtly salty flavour ideal for dressings, marinades, and light soups.

Red miso is fermented for a longer period than white miso, resulting in a more potent, salty flavour that is more suited to robust soups and stews.

Mixed miso is a blend of red and white miso, that strikes a balance between the two in terms of flavour.

Lastly, there’s the less common barley miso, which is made by fermenting barley along with soybeans and koji for a particularly distinctive taste.

The Flavour Profile of Miso Paste

The flavour profile of miso paste is complex and multi-layered, lending a unique depth to any dish. It has a deep, savoury flavour that is at once salty, sweet, and slightly tangy. The taste can also range from the mildly earthy delicate sweetness of white miso to the bold and hearty pronounced saltiness of red miso. This wide spectrum of flavours is what gives makes miso paste such versatility; an ingredient capable of elevating a simple dish to an extraordinary one.

The unique umami taste

Using miso paste to its full potential in your cooking requires a certain understanding of the concept that is umami.

The umami taste of miso paste is one of its defining attributes. Umami is now known to be the fifth taste alongside sweet, sour, bitter, and salty; a sensation which is the result of the glutamate produced during the fermentation process. Interestingly, the term is actually Japanese and means “pleasant savoury taste”.

Umami is characterized by a deep, rich, satisfying flavour that lingers on the palate. It contributes to not just the depth of flavour of a dish but a richness in the mouth known as body. It’s this umami taste that gives miso paste its unique depth of flavour, adding complexity to dishes with its savoury, slightly sweet, and full-bodied character.

Sweetness in white miso

The sweetness of white miso sets it apart from the darker, more robust varieties of miso paste. Because of its shorter fermentation time, this type of miso is lighter in colour and has a milder flavour. Less salty, it allows for the natural sweetness from the fermented rice to shine through more prominently. This inherent sweetness, combined with a subtle umami undertone, gives it a well-rounded flavour profile that enhances dishes without overpowering them.

White miso imparts a gentle sweetness that harmoniously blends with other ingredients, creating a beautifully balanced dish.

Our white miso is made with only organic ingredients and is naturally fermented

The salty punch of red miso

Red miso has a bold, pronounced saltiness, that delivers a punch of flavour. A longer fermentation process gives it a darker colour and a robust taste. The salty punch of red miso doesn’t just add saltiness to a dish though, but a rich complexity and layers of flavour.

Made with rich, bold red miso, our authentic Japanese instant miso soup is a quick way to reach full umami flavour.

The balanced blend of mixed miso

Mixed miso strikes a perfect balance between the gentle sweetness of white miso and the bold depth of red miso. The perfect blend of these two varieties results in a complex, harmonious flavour profile that offers deeply satisfying flavour whilst retaining some sweetness and subtle nuances.

Blending miso is an art in itself, and can result in a multitude of different flavour profiles.

The distinctive taste of barley miso

Barley miso, unlike the more common varieties of miso that are made with rice, involves a unique fermentation process using barley. It undergoes a longer fermentation period, which gives it its characteristic strong, rich, and slightly sweet flavour with a hint of malted barley.

The Nutritional Benefits of Miso Paste

Miso paste is celebrated not only for its unique, umami-rich flavour but also for its impressive nutritional profile. It’s packed with essential nutrients that contribute to a well-rounded, balanced diet.

One of the essential benefits of miso is its rich protein content. As a soy-based product, miso is an excellent source of plant-based protein, making it a valuable ingredient for vegetarians and vegans. I

Furthermore, miso is a fermented food, which means it’s a source of probiotics – beneficial bacteria that support gut health. The fermentation process also assists in breaking down the nutrients in miso, making them more easily absorbed by the body.

All varieties of miso are rich in several vitamins and minerals. These include B vitamins, which are crucial for energy production and cognitive function, and minerals like zinc, manganese and copper, all of which play a role in maintaining overall health and well-being. Miso is also an excellent source of vitamin K.

However, it’s important to note that miso is high in sodium, so it should be used in moderation, especially for those monitoring their salt intake.

Using Miso Paste in Cooking

Miso paste can bring a little magic to any number of dishes. While it’s traditionally known for its role in Japanese miso soup, its umami richness can elevate many other recipes, infusing them with a deep, savoury character.

  1. Miso Roasted Vegetables: Toss your favourite veggies in a mixture of miso, a little olive oil, and herbs before roasting for a savoury side dish.
  2. Miso Glazed Salmon: Brush salmon fillets with a glaze of miso, soy sauce, and a touch of honey before baking or grilling.
  3. Miso Salad Dressing: Combine miso with rice vinegar, sesame oil, and a bit of ginger to make a flavorful dressing for salads.
  4. Miso Ramen: Use miso paste as the base for a comforting bowl of ramen, adding noodles, veggies, and your protein of choice.
  5. Miso Stir-fry: Add a spoonful of miso to your stir-fry sauce for an umami-rich depth of flavour.
  6. Miso Marinade: Use miso, sake, and mirin to marinate tofu, chicken, or beef before grilling.
  7. Miso Butter Pasta: Melt miso into butter to make a rich, savoury sauce for pasta.
  8. Miso Soup: Of course, miso is a key ingredient in the traditional Japanese soup, often served with seaweed and tofu.
  9. Miso Baked Eggs: Swirl a bit of miso into a tomato sauce, crack in some eggs, and bake for a unique breakfast dish.
  10. Miso Hummus: Blend miso into your standard hummus recipe for an unexpected twist on the classic.

As you experiment with miso in your cooking, remember that its flavour is potent, so a little goes a long way. Also, due to its high sodium content, you may need to adjust the amount of additional salt used in your recipes. A great way to experiment with miso is to use it in place of salt so why not give it a go and see what you can come up with?

How to Store Your Miso Paste

Once opened, miso paste should be stored in an airtight container in the refrigerator where it will keep its quality for up to a year. Remember, the paste tends to darken over time, but this doesn’t indicate spoilage. As long as it’s kept cool and tightly sealed, miso paste can be a long-lasting and versatile ingredient in your kitchen.

So, are you ready to explore the endless possibilities of miso paste?

As we have seen, the exceptional versatility and rich flavour profile of miso paste make it a really useful ingredient in any kitchen. From soups and stews to sauces and dressings, miso paste gives your food a unique depth of flavour that belies its simplicity. Way more than just a cornerstone of Japanese cuisine, this remarkable ingredient can transform your cooking. With its impressive shelf-life and endless possibilities, it could just become your go-to ingredient.

Enjoyed this article? Read more about the health benefits of fermented foods.

Have you tried our organic kombucha yet?

This article was reproduced on this site with permission from operafoods.com.au the “Your Asian Organics Grocery Suppliers”.
See original article:- The Art of Flavour: An Introduction to Miso Paste

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Guide to the ingredients of Southeast Asian cuisine

Generally, when we talk about Asian cuisine we are referring to the cooking of Southeast Asia. The foods here are vastly different, yet share many similarities that come from shared ingredients and a cultural crossover. India, whilst a huge part of Asia (and just next door), has its own unique differences and tends to be grouped into a different category of foods altogether.

The foods and flavours of this corner of the world have had a huge influence on the food of Australia and in this article we explore some of the ingredients that the foods of Southeast Asia share.

Asian cuisine

Map of Asia

The food of Southeast Asia is made up of a vast range of regional cuisines. The area stretches from Korea and Japan, through China, and down to Myanmar, Thailand and Vietnam. Nestled in the Pacific Ocean are the islands of Malaysia, Indonesia and the Philippines.

The palette of ingredients changes according to geography, so that the foods of mainland China give way to the fish and fruit of the island nations. Cultural influences change the way that ingredients are prepared, giving rise to a complex tapestry of foods and flavours.

Rice – an Asian food staple

Rice is central to all Asian cuisine. A hugely important crop, it is deeply embedded in all aspects of culture. Rice is not only the staple grain at most meals, but is central to the production of two other very important ingredients. Vinegar, and noodles.

Rice in Asian cuisine

Rice noodles

Rice noodles come in all shapes and sizes, from the thin vermicelli style to wide flat ribbons. Somewhere in the middle sits rice stick noodles which are a long flat version that look a bit like linguine. Rice noodles are more popular than wheat noodles in Southern China, as well as Thailand and Vietnam. The Japanese also eat noodles made from rice.

Rice noodles are exceptionally quick and easy to make, as even the thicker ones require no cooking. They are made from already cooked rice so need only soaking to rehydrate and heat.

Try our organic rice noodles

Find out more about rice stick noodles in this article…

Rice vinegar

Rice vinegar is a joy to use and once you discover its subtle sweetness and gentle acidity you may want to use it anywhere that you would use vinegar. Used extensively in both Japanese and Chinese cooking, rice vinegar is fermented slowly so it has great depth of flavour alongside the acidity. Thai cookery also uses rice vinegar.

Try our organic rice vinegar

Read our article ‘what is rice vinegar’.

Soy – an ancient ingredient

Soybeans originated in Southeast Asia and are another hugely important crop to the region. Soy has been around for thousands of years, and as such plays a central role in all of the regional cuisines. Soybeans are used in cooking as whole beans, and are used to make tofu, but their major contribution has to be soy sauce.

Soy sauce

soy sauce

Soy sauce is one of the world’s greatest condiments and is now used in cooking all over the world. Used in cooking to impart flavour and after cooking in the form of a dressing or a dip, soy sauce adds sweetness, saltiness and savouriness. There is nothing quite like it for depth of flavour and its ability to bring other ingredients to life.

There are many forms of soy sauce. China and Japan both produce soy sauce, with different flavour profiles, and Indonesia also makes their own version ‘kecap manis’ which is thicker and sweeter than both Chinese and Japanese soy sauce.

Choose lighter varieties for dressing and dipping, sometimes cooking, and keep the dark stuff for adding to slow cook stews, and braises. Pair lighter sauces with chicken, fish and seafood, or vegetables. Dark soy will stand up to and accentuate red meats. Apart from slow braised meat dishes, add soy sauce right at the end of cooking.

Japanese soy sauce

Japanese soy sauce tends to be more subtle than Chinese soy sauce. Known as shoyu, it is brewed for several months at least and is lighter, less salty, and more complex. Like soy sauce in China, it also comes as light and dark soy, but the darker version is more similar to the Chinese light variety.

Try our organic Japanese style soy sauce

Chinese soy sauce

Chinese light soy sauce is the first extraction and has a lighter feel and more delicate fragrance. Dark soy sauce in China is matured for longer, and has caramel added that gives it the characteristic dark colour and rich sweet depth. There is also a regular Chinese soy sauce that comes somewhere in between.

Try our organic Chinese style soy sauce

Low sodium soy sauce

Low sodium soy sauce is simply standard soy sauce (usually, but not always, Chinese) that has had up to half of its salt content removed.

Try our organic low sodium soy sauce

Find out why soy sauce might just be the greatest seasoning ever…

Asian spices and aromatics – bringing food to life

Aromatics

Also known as ‘wet spices’, there are many ingredients that are used fresh as the aromatic base to food across the region. Many are also found in powder form which, when the quality is exceptional, can be used as an adequate substitute. Some, like ginger, have different uses for the dried form.

Garlic, ginger and chilies

galangal vs ginger

Garlic, ginger, and chillies are the holy trinity of Southeast Asian cooking. Together, or separately, they find their way into practically every dish, in every region. Some use the heat of chilies more sparingly than others. In Thailand, for example, heat is part of the flavour profile that defines the cuisine. Chinese food, on the other hand, is not something we associate with chili, yet many Chinese dishes come with a blast of chili heat. Japanese food often has a tendency towards the milder side, yet chilies are used. Japanese seven spice (shichimi) includes chili, and Sichuan pepper (known as sancho in Japan).

Garlic can be pungent and garlic can be sweet. The longer it is cooked, the sweeter it becomes. It also burns easily, and then it becomes bitter. In Chinese cooking, garlic forms a base with ginger and spring onion. Korean cooking, heavily influenced by China, uses more garlic than Japanese food. Garlic is used a lot in the food of Vietnam, and is also found in Thai food; particularly in Thai curries. Use raw garlic to add pungent heat to a cool cucumber salad, alongside ginger in the base for a stir-fry, or add an uncrushed clove to the cooking oil for a few minutes to add just a hint of flavour.

Ginger is pungent, sharp and citrussy. It is used widely in Chinese cooking. Used raw, it is hot and sharp. During cooking, it mellows, losing the citrus top notes and its sharp corners. Cooks in Thailand and Vietnam prefer galangal, the less robust cousin of ginger. In Japan they use young ginger, which is tender and mild. Japanese pickled ginger is used to refresh the palate. Of all the wet spices, fresh ginger is the hardest to replicate using dried powder. However good grade dried ginger does retain a lot of those pungent top notes provided by fresh ginger.

Try our organic ginger powder

Try our organic galangal powder

Turmeric

Turmeric is a grounding spice. Like coriander it forms the base of many spice blends, tying all the other flavours together with its earthy depth. Cooks in the West are only just becoming familiar with the fresh form of turmeric, which is a root like ginger or galangal. Dried turmeric finds its way into most curry powders across the region. Fresh turmeric is used as a base in curry pastes.

Try our organic turmeric powder

Read our article about using galangal, ginger and turmeric in Asian cooking…

Lime leaves and lemongrass

Thai food and Vietnamese food are well known for their love of lemongrass, yet it also finds its way into Chinese food too. Lemongrass provides a hit of clean citrus flavour but without the acidity of lemon. It also has a slight pungency similar to ginger. Lemongrass powder is widely used as a perfectly acceptable substitute for fresh.

Kaffir lime leaves are pretty much the taste of Thailand, and found in Vietnamese cooking too. The leaves are deeply aromatic, with the sharp scent of spicy lime but with none of the acidity. Kaffir lime leaf powder is also a perfectly acceptable substitute for fresh. A good quality powder will retain more of the flavour than a low quality and badly stored dried leaf.

Try our organic lime leaf powder

Try our organic lemongrass powder

Make our super easy Southeast Asian spice blend…

Tamarind

Tamarind is a souring agent, used to enliven a dish by bringing acidity to the palette. Popular in Chinese and Thai cooking, it often comes in block form and looks a little like dates. Sour and tangy, it is also fruity. Tamarind is a really complex and interesting alternative to the more common ways of bring acidity to a dish.

Fresh herbs

The foods of Thailand and Vietnam are notably packed with fresh fragrant herbs such as mint, basil and coriander. You might occasionally come across basil in Japanese cooking, but are more likely to find shiso, wasabi leaf, or mizuna. Chinese cooks may use coriander leaf sometimes.

Mint is a key ingredient in Vietnamese cuisine. Fresh mint is sweet and cooling, and also finds its way into Thai food.

Basil comes in many forms, and Asian basil is different to European basil. Although Japanese cooks may use basil occasionally, it is found mostly in Thai cooking. Vietnamese food also features basil. They use a form of sweet basil, which is closest to the standard flavour we know as basil yet slightly more anise. Thai basil, and holy basil, are more pungent and peppery, and Thai cooks also favour a lemony variety of basil.

Coriander is used widely in Thai cooking, where they use the leaf and the root as well as the seeds. A divisive herb, that you either love or hate, fresh coriander is almost invariably added at the end of cooking.

Curry leaves are associated with Indian food, yet are also used in Thailand. Dried curry leaves have a savoury, toasted aroma. Fresh, they are sweetly citrus with a herbal, peppery edge.

Shiso is found in Japanese food and Korean food. It has a pungent flavour, similar to mint.

Spices

Unlike the food of India, Southeast Asian cuisines keep their spice palette relatively simple preferring to rely on fresh herbs and aromatics. There is of course always an exception to the rule. Chinese cooks use spices more regularly than Thai cooks, but even some Thai curries come with complex blends of dry spices. Chinese five spice is a blend of star anise, fennel, peppercorns, cloves and cinnamon.

Some of the fresh aromatics come in dried powder form, and these we have mentioned above. Turmeric powder, for example, is used as often, if not more, than its fresh form. Lemongrass powder is more of a convenience, and would be used fresh wherever available.

Coriander seed is a mild, earthy spice with lemony top notes. Often used alongside cumin, it is a base spice that lends a subtle depth to food.

Cumin has a far more pungent flavour than coriander and is more associated with Indian and Middle Eastern food. It is however used, sparingly, by Chinese, Japanese and Thai cooks.

Star anise is a familiar flavour in Chinese food yet is also used by Thai cooks. It has an unmistakeable licorice taste and used wisely (ie sparingly) can bring life to your dish.

Cloves are found in the foods of Japan and Thailand, as well as China. They are used to add a savoury warmth, and like star anise must be used sparingly to avoid tasting medicinal.

Cinnamon and cassia have similar flavours, but cassia is more pungent and less sweet than cinnamon. Chinese cooks favour cassia, whilst cinnamon is found in Thai food.

Green Cardamom is sweet and aromatic, adding warmth and citrus notes to a dish. You might find cardamom in some Japanese food, and Thai spice blends.

Fennel seed also has a licorice flavour but is more green and herbal than the woody star anise. It is used widely in Chinese cooking.

Peppercorns are widely used for their abilities to awaken the palette and enhance the other flavours in a dish. It is used as a spice, and as a seasoning, by cooks across the world. Chinese food favours white and black peppercorns, whilst in Thai food you might find fresh green peppercorns.

Spice pastes and Asian sauces – shortcuts to success

Asian sauces and spice pastes are more than just shortcuts. They form the basis of many dishes, and are great examples of the alchemy of cooking. Sauces and spice pastes become more than just the sum of their parts. All sorts of reactions occur between the ingredients themselves and the aroma molecules on the tongue to create a complex experience of flavours.

Many of the classic dishes of Asian cuisine begin with a spice blend, paste or sauce. Savvy cooks understand that simply adding the ingredients one by one will not have the same result. A homemade spice paste made from scratch is a beautiful thing, but even a native cook will reach for a jar as often as not.

Chili paste and curry paste

Pastes are mixtures of wet spices (aromatics such as garlic, ginger, or lemongrass, as well as onion, and chilies) and sometimes dry spices added in. They generally form the base of the dish and require frying (cooking out) at the beginning of the cooking process. More often than not, unless the dish is a dry dish, you will need to add some form of liquid for the final simmer such as stock or coconut milk.

Chili paste

Chili paste is a handy form of chilies that can be added to pretty much anything, and can also be used as a condiment in much the same way as, say, mustard. The ingredients in chili paste vary, yet they often introduce more depth of flavour than simply chilies, by way of additional aromatics such as onions, garlic or sugar. Tamarind is often added to add a sour edge to the flavour profile.

Try our organic chili paste

Red curry paste

Red curry paste is the base of Thai red curry, which is the hotter of the Thai curries. Thai red curry is sharper than its yellow curry cousin, with the inclusion of lime leaf in the paste and a squeeze of fresh lime to finish the dish. Red curry is bold and robust, so as well as chicken it makes the perfect salmon curry. Finish with a flourish of fresh coriander leaf.

Try our organic red curry paste

Yellow curry paste

Yellow curry paste is the base of Thai yellow curry, which is the medium spiced one between the three Thai curries of red, yellow and green. Slightly sweet, without the sharp edge of lime, yellow curry is full of earthy turmeric that ties all the other flavours together as one aromatic whole. Made with most of the same ingredients as red curry paste, yet in different quantities, it is a blend of shallots, lemongrass, garlic, galangal and ginger, coriander seed, chili, cumin, and turmeric.

Makes a great chicken or vegetable curry, or try adding a smaller amount to infuse a fish stew.

Try our organic yellow curry paste

Tom yum paste

Tom yum paste is the base for a Thai hot and sour soup of the same name. An aromatic blend of chilies, lemongrass, galangal, sugar, and shallots, the paste is simmered in stock with mushrooms (straw or oyster) and prawns. Finish with a squeeze of fresh lime and a handful of chopped fresh coriander leaf. you could add a touch of fish sauce if you like. There is also a creamy version that has coconut milk added.

Try our organic tom yum paste

Asian sauces

Sauces can be grouped into condiments and cooking sauces. Condiments are used as they are, either to add a dimension of flavour when cooking or as an extra element added before or during eating. Most ready made cooking sauces are already cooked and are added towards the end of cooking.

Sriracha

Sriracha is a hot sauce that is now popular across the world and has become the essential source of heat for everything from chicken wings to popcorn. It is made from chilies, sugar, garlic and vinegar. Commercial sriracha is thicker than the thinner, sharper, Thai condiment.

Try our organic sriracha sauce

Read our article – what is sriracha and is it hot? 

Japanese soy dressing

Used widely in Japanese cuisine, Japanese soy dressing is the equivalent of the western vinaigrette dressing. Used to enliven simple dishes such as noodles and vegetable salads (hot and cold) it is a deeply savoury dressing of soy sauce, sesame, vinegar, mirin and ginger. The presiding flavour is the umami of soy, with added sharpness from vinegar that is tempered by the sweetness of mirin. Ginger forms a warm aromatic background to many Japanese flavour profiles and sesame adds a nutty toasted depth.

Japanese soy dressing is great tossed into an Asian style slaw or simple steamed greens.

Try our organic sesame soy Japanese dressing

Chili sauce

Chili sauce appears all over Southeast Asia as a bottled condiment. It varies in strength and thickness. The general flavour profile may also differ, yet generally it is a hot thick blend of chillies, sugar, vinegar and garlic. It can be used anywhere you would use fresh chilli, or require a bit of heat with an additional dimension of flavour.

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Sweet chili sauce

Sweet chili sauce is a popular Thai dipping sauce, used as a condiment rather than a cooking sauce. Made from chilies, sugar, garlic, and vinegar, it is more sweet than sour.

Try our organic sweet chili sauce

Stir fry sauces

Black pepper sauce

A Chinese restaurant favourite, black pepper sauce is the base of a popular chicken or beef stir fry. We like it with beef, as the meat stands up so well to the bold black pepper which seems to deepen the flavour of the meat. The sauce is made with soy, sugar or honey, and plenty of black pepper. The main aromatic is garlic and a touch of sesame adds an extra savoury edge. Stir fry chunky onions and pepper, with lean beef, and add the sauce near the end.

Try our organic black pepper sauce

Holy basil sauce

Holy basil grows across Southeast Asia but is often used medicinally rather than in food. It is however used widely in Thai food, and is a main ingredient in one of the most popular street food stir-fry dishes known as pad kra pao. The star of the dish is of course the holy basil. Not sweet Italian basil, or even aniseed-y Thai basil, but the distinct citrus pepper notes of holy basil.

The aim is something sweet, hot and salty. Hot with chilies; aromatic with garlic, and of course the holy basil that underlines it all. Stir fry with minced chicken or pork, and serve with rice and perhaps a fried egg on top.

Try our organic holy basil sauce

Sweet and sour sauce

Sweet and sour sauce has long been part of the Chinese repertoire, with many regional variations of the sauce itself and also what to do with it. Essentially, sweet and sour sauce is a slightly syrupy, somewhat glutinous blend of sugar and vinegar with a spicy note such as ginger.

The sweet and sour that we are most familiar with has its roots in Cantonese cuisine, in the much loved sweet and sour pork stir-fry dish. The battered style of sweet and sour is a popular Korean crossover dish, and sweet and sauce is actually the secret to the best Korean fried chicken.

Try our organic sweet and sour sauce

Teriyaki sauce

Teriyaki is a Japanese dish of grilled meat or fish with a glossy sauce. Teriyaki sauce is a blend of soy sauce and mirin (or sugar) with a hint of ginger. The ingredients are grilled without marinade and the sauce is added at the end.

Try our organic teriyaki sauce

Find out how to make teriyaki chicken like a Japanese restaurant…

Pad thai sauce

Pad thai is a classic stir-fried Thai noodle dish. Variations abound but the essential ingredients are rice noodles, beaten egg, beansprouts, and a protein such as prawns or chicken. Crushed peanuts to garnish are also non-negotiable. The flavour profile is sweet, salty and sour. A squeeze of lime juice to serve adds fresh sour notes.

Try our organic pad thai sauce 

 

Check out our full range of Asian groceries…

This article was reproduced on this site with permission from operafoods.com.au the “Online Asian Wholesale Grocer”.
See original article:- Guide to Southeast Asian cuisine and ingredients

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Galangal vs ginger…and turmeric too!

galangal vs ginger

Galangal vs ginger may be an obvious comparison but did you know that turmeric is related to both? Here’s how to get the best from all three and use them to maximum effect in your cooking.

A trio of rhizomes

Galangal, ginger and turmeric all belong to the ginger family. The part of the plant that we use for cooking is known as a rhizome. Although botanically speaking it is different, you can just think of it as a root. Hence the name root ginger, for fresh ginger.

What is galangal?

Let’s begin with the least well known of our trio. There are several varieties of galangal but greater galangal, also known as Thai ginger, is native to Java and used primarily in South East Asian cooking. Particularly associated with Thai food, galangal is also used in China, Malaysia, Singapore and Indonesia.

The fresh rhizomes are often sold alongside ginger and turmeric. It looks pretty similar to ginger but has a thinner skin with noticeable striped rings.

Turmeric and ginger

Ginger, in both its fresh and dried forms, is probably the most familiar. Found all over the world, it is used in a wide range of dishes both savoury and sweet. The fresh root is slightly larger than the other two, and is sold in chunky branches known as a hand. The skin is light brown and thicker than that of galangal and turmeric.

Unless you were aware that turmeric is a root related to ginger you would probably never guess, as we are most familiar with it in its dried form. Turmeric is the smallest and sold as individual fingers rather than branching hands. The skin is also light brown, but the orange beneath is easily discernible. Like galangal, it is noticeably striped. Fresh turmeric is used in the same way as ginger or galangal.

Galangal vs ginger

The difference between ginger and galangal is subtle yet important. The two are not interchangeable and are in fact sometimes used together.

We use ginger, galangal and turmeric together in our South East Asian spice blend and they all play a different role.

What does galangal taste like?

Galangal has an overall lighter aspect than ginger. Sharp on the tongue it is more citrussy and has a hot clean taste.

Ginger can also be citrussy but is sweeter than galangal, with more peppery notes. It is deep, pungent and tangy.

Turmeric is nothing like the other two. It is earthy and bitter, with only a slightly spicy undertone.

Fresh ginger vs dried

The dried forms of all three of these spices, are completely different to the fresh roots. Yet what they lose in terms of bright citrussy top notes they gain in depth of flavour. Most cuisines use both fresh and dried, for different purposes, and they are considered simply different not inferior.

How to use dried galangal

As already noted, dried galangal is not really a fresh galangal substitute but is used in South East Asian food for different purposes. That said, a high quality product such as our organic galangal powder has a surprisingly fresh flavour. Stored well and used wisely you will find a happy compromise.

We use galangal powder in this quick and easy hot and sour soup. The same post features dried ginger in a recipe for quick and easy Singapore black pepper chicken.

Galangal powder is found in many spice blends, including Rendang curry powder and Laksa spice mixes. It is of particular use in seafood dishes where it neutralises those over-fishy flavours. Use in soups, curries and stir fries.

Ginger powder goes surprisingly well with vegetables, in particular squash, pumpkin or carrots. You can also use it to tenderise meat before grilling. Try mixing our organic ginger powder with just salt and pepper before using as a dry rub; make the ginger the star of the show. Ginger is found in most curry powder blends, as well as BBQ rubs and jerk spice.

Turmeric powder is an amalgamating spice which means that not only does it pretty much go with everything but it also brings the other spices together in harmony. A sprinkle of organic turmeric powder over cauliflower before roasting is really good. Turmeric finds its way into so many spice blends because of this harmonising quality.

It is worth noting that turmeric is nothing like saffron. Yes, it can be used to colour things orange but any similarity stops there. You can make delicious yellow rice with turmeric that has lovely earthy tones.

A bonus recipe for fragrant yellow rice

Add to the pan of boiling water, in with the rice, 1/2 teaspoon turmeric, 1 cinnamon stick, a few cardamom pods and a bay leaf. Drain when cooked and pick out the whole spices before serving.

Discover more about Asian cuisine and ingredients in our guide…

Take a look at our range of organic Asian spices. All of our Asian sauces and condiments are available to buy in bulk.

This article was reproduced on this site only with permission from our parent co. operafoods.com.au the “Gourmet Online Wholesale Grocer”. See original article:- Galangal vs ginger…and turmeric

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What is sriracha and is it hot?

What is sriracha

A foodie success story, sriracha has become the hot sauce on everyone’s lips. For those who think maybe they don’t like hot sauce, or have just been doing other things for the past decade, we ask ‘what is sriracha?’.

And more importantly, is it hot?

What is sriracha?

Sriracha is a chili sauce, originally from East Asia. Its exact origin is hotly debated but it is generally accredited to the town of Sri Racha in Thailand. What the world has come to know and love as sriracha actually comes from California, where it was invented by a Vietnamese immigrant. Hence the more familiar term of hot sauce.

Interestingly, sriracha is common in both Thailand and Vietnam but in Thailand it is used as a dipping sauce, where it has a thinner consistency and a sharper flavour with more vinegar. In Vietnam is is used more as a condiment.

Sriracha ingredients

It is made from chilies, sugar, salt, garlic and vinegar. Commercial varieties have xanthan gum added as a thickener to make it squeezable like mustard or ketchup. It is this squeezable aspect that is possibly, at least partly, responsible for it becoming a worldwide phenom.

Red jalapenos (which are basically green jalapenos that have ripened in the sun) are mixed with vinegar. This breaks them down and also helps to preserve the final product. Salt is added and the mixture is left to do its thing. Kind of like fermenting, but not strictly fermenting as it contains vinegar.

Once the chili, vinegar, salt combo has worked its magic, sugar and garlic are added. It is this, plus the flavour of the chilies, that gives sriracha its unique flavour profile.

Our sriracha chili sauce is certified organic so is made from 100% organic ingredients.

Is sriracha vegan?

The process of making sriracha does not involve any animal ingredients but the provenance of certain ingredients may be called into question. It depends how much of a hard line you take on veganism. Sugar and vinegar may both include animal by products in their processing.

Is sriracha gluten-free?

Theoretically, sriracha contains no ingredients with gluten. But, unless a product is labelled gluten-free and manufactured according to strict regulation it cannot be certified gluten-free. Vinegar, although made with grains, should be gluten-free but there are no guarantees.

So is sriracha sauce hot?

Sriracha brands will vary in their intensity, but as hot sauces go, sriracha is considered to be on the mild side.  It is more about flavour than heat, with a little kick that you miss once its gone. Chili excites the tastebuds, making them more receptive to flavour and waking up the appetite.

The Scoville scale measures the capsaicin content of chillies. Capsaicin irritates mucous membranes which is why chile peppers feel hot in your mouth or hurts like hell when you accidently rub it in your eye.

Jalapeno peppers, like they use in sriracha, register at around 5,000 to 9,000 units. The mild and licorice-y pasilla pepper used in Mexican cooking registers between 1,000 to 1,500. Currently the hottest chili pepper stands at 2 million plus. So, jalapeno is low to mid range hot.

The heat of chili can vary from fruit to fruit, even from the same plant. Factors such as processing time and other ingredients can also affect how hot chili feels in the mouth. Manufacturers will however go to great lengths to ensure their offering is consistent so once you find one you like, stick to it.

How many Scoville units is sriracha?

On average (although there really isn’t such a thing) sriracha comes in at about 2,200 Scoville units. Compared to the 3,750 of Tabasco.

Sriracha vs Tabasco

Tabasco is a Cajun style hot sauce made from vinegar, chile peppers, and salt. All about the interplay between chili and vinegar, it has a thin consistency and a sharp vinegar tang. Sriracha is more friendly, like ketchup with a kick, and is all about the extra dimensions from the sugar and garlic alongside the integral flavour of the peppers. Despite the heat, it is soft and rounded on the palate.

What does sriracha sauce taste like?

It is spicy, garlicky, tangy, salty and sweet. Pretty much flavour enhancer in a bottle. One that doesn’t contain MSG.

What goes with sriracha?

Absolutely everything. Seriously, everything. Not just for Asian food (although it is great with it) it ups the ante of everything you put in your mouth. Straight from the bottle it acts as a condiment, a seasoning, or both. Added to mayo, or cream cheese (or both) it becomes milder, creamy and moreish. You can use it as a marinade, and it makes meat taste awesome. It goes particularly well with eggs and cheese. It makes the best buffalo wings EVER.

Does sriracha go in the fridge?

No. It will keep well out of the fridge, but feel free to err on the side of caution and refrigerate anyway if you wish.

Discover some other key ingredients in the foods of southeast Asia…

Take a look at our range of organic Asian sauces, or head over to our online wholesale  store for bulk buy groceries.

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Rice stick noodles. A classic Asian ingredient for your pantry.

rice noodles

Rice noodles are noodles formed from rice flour. Made with rice and water, they sometimes have tapioca, corn starch, or even wheat added to improve their texture. Common across south, east, and south-east Asia, they are mostly bought dried although fresh are available.

Consumption of noodles can be traced back to ancient China. As the story goes, invaders from the north were forced to adapt their wheat based ways to life in the south. Which is rice growing territory. Rice noodles officially became a thing and popularity spread, particularly to the countries of south-east Asia such as Thailand, Vietnam and Malaysia. There they became an essential part of the culture.

Types of rice noodles

Rice noodles come in a huge variety of sizes, and different brands may have just slight variations in their composition. They all have a neutral taste with a gelatinous slightly chewy texture that is perfect as a carrier for other flavours. They tend to be white and slightly see through.

Rice vermicelli are the very fine strands that look like angel hair pasta and are usually packaged as nests or bunches. When cooked they are soft, slippery and slightly chewy. Ideal for broth, or as a spring roll filling.

Thicker and wider noodles are slippery and a little more chewy. More robust, they hold sauce well and absorb bold flavours for the perfect silky noodle dish.

The most popular rice noodles throughout Asia are straight flat noodles known as rice sticks. They come dried and look like packets of linguini. When cooked they are soft and slippery with a moderately firm chewy texture. Also known as pho noodles, or pad thai noodles, they are great for stir fries as they hold together well. Rice stick noodles are not to be confused with ramen noodles, which are made from wheat. Brown rice stick noodles are also available.

Are rice noodles gluten free?

Rice, in itself, is a gluten free grain. Rice noodles do often have other ingredients such as wheat added so it is always best to check the label to be certain.

Are rice noodles healthy?

Rice noodles, when they do not contain any additional wheat, are perfect for a gluten free diet. As with any ingredient, noodles are only as healthy as the rest of the ingredients in your dish. Rice noodles are an excellent source of manganese (for blood sugar regulation), antioxidant selenium, and phosphorus (for helping kidneys filter waste). Brown rice noodles have slightly more nutrient value from fibre and help to lower the net carb value.

How to cook rice noodles

All rice noodles are prepared by soaking in water to soften them. Boiling is too harsh for the delicate structure and will result in soggy claggy noodles. And nobody wants that. Use room temperature water and gently pull them apart with your fingers as they soften. Always follow the instructions on the packet but as a rough guide vermicelli noodles need about 3 minutes, whilst stick noodles need about 10 minutes. Drain well after soaking and toss in a little oil to prevent sticking.

If you want to add rice noodles to hot stock or broth, you do not need to soak them. Drop the noodles into the boiling liquid and serve once soft.

To stir fry rice noodles, add the softened and drained noodles to the pan and stir for a minute before adding sauce.

Thai rice noodles

Rice stick noodles, are perfect for pad thai. Take a shortcut, without compromising on flavour, and use our organic pad thai sauce. Simply stir fry chicken, prawns or tofu with spring onions. Add soaked noodles and then the sauce. Serve with crunchy beansprouts, chopped peanuts and lime wedges.

What to do with leftover rice noodles

If you soak more rice noodles than you need, toss them in a little oil to prevent them from clumping together and keep them in the fridge for up to 3 days. Tossed with a dressing they make a great quick salad, or can be added to soups and stir fries as normal. Tossed with other ingredients they make the ideal filling for a lettuce wrap or spring roll.

Find out more about the ingredients used in Asian cuisine…

Check out our range of organic Asian groceries. Or buy direct from our online Asian grocery store.