Siamese (thai) mixture

Even in medieval times, various spices and spices, as well as seasonings, were considered a kind of sign of noble origin, high position in society and wealth. Even well-to-do merchants, let alone commoners, couldn't afford to pay for exotic flavours with pure gold.

But today you won't surprise anyone with all kinds of spices and spices - in the kitchen of almost any modern hostess there is always at least a minimal set of classic clean or mixed fragrant seasonings necessary for cooking.

By the way, according to the terminology of spice, spice adopted in the food industry, seasonings are nothing more than flavors that differ both in plant, that is, in natural, and synthetic (artificial) origin. However, the main feature of spices and spices is that they are exclusively of natural origin. This is due to the fact that various parts of plants, vegetables and herbs are used to make various kinds of spices and spices.

Not the last place in this group belongs to the so-called Siamese (Thai) mixture, which is also called Thai powder. The Siamese (Thai) mixture is a classic low-burning mixture that is used for culinary purposes in the process of preparing various dishes.

Traditions of the Siamese (Thai) mixture began and later developed in Cambodia, Thailand, Burma, as well as Indochina countries, where fish and rice are the main foodstuffs. In addition, the locals here make poultry and meat dishes with pleasure. So, in order to somehow diversify their rather monotonous dishes, the peoples of these countries began to make various spicy mixtures, borrowing them from Japanese, Chinese and Indian traditional recipes.

It so happened that the classic composition of the Siamese (Thai) mixture includes ten specific spices, while the main ingredient was and remains shallots. It is noteworthy that this particular vegetable must necessarily exceed all other components by exactly ten times, both in volume and weight.

For a properly prepared Siamese (Thai) mixture, it is necessary to take initially seven spices, including garlic powder, fennel, badyan, anise, turmeric, black pepper and nutmeg (color). All of them are used in one part. Everything is well mixed, after which the remaining components are introduced: two parts of red pepper powder, as well as half of parsley (seeds or leaves wiped into the powder) and cardamom.

The Siamese (Thai) mixture is distinguished by a peculiar, but at the same time very pleasant smell. It is able to show all its special aromatic properties when mixed with shallots fried in vegetable oil. So, in the process of processing, onion juice begins to stand out, in combination with this mixture it has an unusually magical power, perfectly dressing dishes from potatoes, rice or meat.