Spice Ideas

Spice Ideas
Home Page This page includes hints, history and trivia on the chili, lemongrass, garlic, Galangal, ginger and coriander. More will be added really soon.
The humble 'chili'
	There are many different kinds of chilies. Small red and green chilies usually called thai chilies or bird's-eye chilies are of course extremely hot. The larger chilies are usually much milder and this includes the very mild pepper which may not be hot at all. The common wisdom is to assume that chilies are native to South East Asia. In fact, they are first recorded being used centuries ago in South America and were introduced to South East Asia about 150 years ago. The spicy-hot quality of the chili comes from the seeds - so if you want a really hot dish use the seeds or discard dependent on your preference. Fresh chilies can be stored in your refrigerator and should stay fresh for at least one week. Drying chilies is common in South East Asia mainly in order to ensure that chilies are available all year round. Dried chilies can keep indefinitely and it helps to keep them in an air- tight jar. You should take care when preparing a dish that uses chilies. Wash knives, chopping boards and other utensils used in the preparation. Be careful not to rub your eyes with fingers. Wash your hands with soap and water and preparing the chilies. The oil in the chili can be extremely aggravating to hands and eyes. So do take care.
Lemongrass
	Lemongrass is a commonly used ingredient in mainly Thai and Vietnamese dishes although is also used less often in China. It originates from Asia and, unless finely chopped, is usually removed from a dish before serving due to its fibrous quality. It is extremely aromatic and has a strong lemony scent.
Galangal
	Galangal can be purchased both fresh and dry from most Asian Stores in your area (and of course fresh galangal is tastier and more aromatic than the dried and ground versions). It is a member of the ginger family and has a fresh lemony taste. It looks very similar to ginger in it's fresh form although has a more translucent appearance and a pinkish hue.
Garlic
	Garlic is an absolutely indispensable ingredient of Thai, Chinese and some other Asian cuisine. In fact, the Chinese have been using garlic since 3000 BC. The Chinese have long held that garlic has "magical" properties and in modern times these claims seem to have been substantiated by medical science. Now everyone runs for the odorless garlic pills when they feel a cold coming on! One particularly impressive technique I've always loved about Asian cooking is the way chefs will crush a clove of garlic into hot oil in order to enhance the aroma of the oil and remove the garlic before adding the main ingredients. This is said to 'sweeten' the oil. Try it next time you're preparing a stir-fry - you'll notice the difference. Garlic should be stored in a cool, dry place but not in the fridge. If the garlic you have has sprouted just cut the clove in half and remove the green spout - the clove remains usable.
Ginger
	Ginger isn't used as much as lemongrass and Galangal in Thai cooking. However, in China they have been using ginger in cooking and as an hors d'oeuvre since around 600 BC. The Chinese have used ginger as both a spice and a medicine for soothing intestinal pain and in order to strengthen the sex drive! In India, Pakistan and throughout South East Asia ginger is an essential ingredient in most traditional dishes. Fresh ginger should keep fresh from two days to two weeks if wrapped careful but should never be frozen.
Coriander
	Coriander is another absolutely essential Thai cooking ingredient. Coriander is used in many dishes and has a strong, fresh flavor which helps to lighten heavy meat dishes. Buying fresh coriander or even growing your own on the kitchen windowsill is a real pleasure and what you don't use can simply be popped in water to keep it fresh. Some chefs suggest mixing coriander with basil for a very interesting taste sensation. Whilst others use the root, mixing it with garlic to make a marinade.