King Malal SAS’ Post

What is #MasalaTea Made Of? https://lnkd.in/ePs88Pyp — Masala Tea, also known as Masala #Chai (from the Hindi word “Masala”, meaning “#spice”, and “Chai”, meaning “tea”), is a drink containing various spices. Each region has its own recipe. However, Masala Chai generally contains :  #Ginger,  #Cardamom,  #Lemongrass,  #Cloves,  #Cinnamon. A fuller Masala Chai, like this Masala Tea, may also contain #blackpepper, fennel seeds and other herbs and #spices, such as #nutmeg. https://lnkd.in/ePs88Pyp

#RyeJanuary gave us a good excuse to juxtapose all of our rye malts in a hot steep session. Some basics from the tasting notes here, with a link to much, much more. 🌾 Carolina Rye :: black peppercorn, herbal spice, citrus 🌾 Munich Rye :: pumpernickel, cardamom, allspice 🌾 Flo-Rye-Da :: toasted crackers, black tea, 🌾 Seashore Black Rye :: chicory, baking spices

Shir Berenj (Iranian Rice pudding) a perfect winter comfort food Shir birinj, meaning milk and rice, is a simple, popular dessert enjoyed throughout Iran, the Caucasus, and Central, West, and South Asia. Traditionally, it's prepared by cooking milk and rice, sugar and additional flavorings and toppings include rosewater, honey, jam, and fruit, various nuts such as pistachios and almonds, and spices like cardamom and cinnamon. and additional flavorings and toppings like rosewater, honey, jam, and fruit, various nuts such as pistachios and almonds, and spices like cardamom and cinnamon.

What Is Sake? Sake is a Japanese alcoholic beverage made from fermented rice. It consists of four ingredients: rice, water, yeast, and a mold called koji. You can't make sake with just any type of rice, though; a special rice called sakamai is required. 1 Junmai: Pure rice sake with no added alcohol, known for its bold and robust flavors. 2 Ginjo and Junmai Ginjo: Feature a fruity, floral profile with rice polished to 60% or less, ideal for sipping. 3 Daiginjo and Junmai Daiginjo: Highly refined, with over 50% of the rice polished away, offering a light, aromatic experience suited for special occasions. 4 Honjozo: Contains a small amount of brewer's alcohol, providing a smooth, lighter finish.

Did you know the name of this taste? Umami! It means 'essence of deliciousness' in Japanese and describes a taste that is savoury, succulent or brothy. One of the five tastes, along with sweet, sour, salty and bitter - and often taken to indicate a succulence that deepens flavour. Common to meat, fish, shellfish, certain vegetables, mushrooms (especially Shiitake), cheese and other savoury foods. Normally available as food or seasoning in either paste or liquid form and made from fermented beans or grains. Umami taste is imparted by the salts of naturally occuring glutamic acid and ribonucleotides - molecular building blocks essential for most biological functions. Let us know below if you knew this about Umami 👇 #Umami #Flavour #FoodInsights

Tella: The Ethiopian Homebrew Tella is a traditional Ethiopian beer-like beverage made from fermented grains, typically barley, wheat, or sorghum, although sometimes millet or a combination of grains may be used. It’s a homemade drink that varies greatly in taste, strength, and appearance, depending on the region and the maker’s technique. Tella is often enjoyed in a communal setting and is typically served during celebrations, rituals, and social gatherings. Ingredients and Preparation 1. Grains: The main ingredients are grains like barley, wheat, or sorghum. These are often roasted or toasted before being crushed into a coarse powder. 2. Malt: A type of malted grain is added to help the fermentation process. 3. Spices and Hops: Tella often includes a variety of local herbs or spices like kosseret (a type of local herb) and sometimes hops, though hops are not always used. 4. Yeast: Naturally occurring yeasts are responsible for fermenting the sugars in the grains into alcohol. In some cases, a small amount of previously made Tella is used as a starter to ferment the new batch. 5. Water #visit Ethiopia# Ethio Spice Culinary Tours# Ethiopia# Land of Origins!

🥦🥑🧄🌶️🌽🧅🥥🍠🥕🥒🫑🫚 DON’T BE AFRAID of MISO!!! MISO is the secret Japanese fermented ingredient that adds an umami (umami is a basic taste that is described as a "pleasant savory taste". It is often described as meaty and brothy.) savory element to anything it touches. Miso is a paste made from rice koji ( a type of fungus), salt, soybeans and or legumes (lentils, chickpeas, etc). These ingredients are combined and fermented to develop the distinct umami flavor for which miso is Not only does miso paste make an excellent glaze, marinade, and base for salad dressings among other things, but it can be used in place of salt in many dishes, adding not only salty flavor, but a savory kick as well. Using a lower sodium miso, such as Mellow White, may help you reduce your overall salt intake, without sacrificing flavor. The way to use miso is to add it to a liquid (broth or water) stirring to combine, and then add it at the final stage of cooking over a gentle simmer for a minute. #seasonings #flavorful #fermented #vegan #japanese #wholefoods #balanced Kathy Wallach Gold Circle of Excellence" Associate Real Estate Broker Global RE Advisor Daniel Gale Sotheby's International Realty 266 Sea Cliff Avenue Sea Cliff, N.Y. 11579 (C) 516.353.4318

🇹🇭🌾 Have you ever tried "Ta-ko" (ตะโก้)? 😋 Ta-ko is a traditional Thai dessert made from a combination of rice flour, coconut milk, sugar, and salt. It has a soft, pudding-like texture and a delicately sweet flavor that's perfect for satisfying your sweet tooth. 🍮 To make Ta-ko, rice flour is mixed with coconut milk, sugar, and salt, then steamed until it forms a smooth, thick pudding. The dessert is often served in small, bite-sized portions, making it a perfect snack or after-meal treat. Some variations include adding toppings like shredded coconut, sesame seeds, or even durian fruit for an extra flavor kick. 🥥 The origin of the name "Ta-ko" (ตะโก้) is not entirely clear, but it is believed to be derived from the word "ta-go" (ตะกอ), which refers to a type of coconut shell used as a mold for the dessert in the past. 🥄 To order Ta-ko in Thai, simply say "Ao dtà-gôh nèung tǔay ná khá" (เอาตะโก้หนึ่งถ้วยนะคะ), which means "I would like one cup of Ta-ko, please." 🙏 Have you had the chance to try this comforting Thai dessert? If not, be sure to give it a taste and let me know what you think! It's a lovely treat that showcases the simplicity and deliciousness of Thai ingredients. 😊 #ThaiDesserts #Tako #ThaiLanguage #ExpatLife

🇹🇭🌾 Have you ever tried "Ta-ko" (ตะโก้)? 😋 Ta-ko is a traditional Thai dessert made from a combination of rice flour, coconut milk, sugar, and salt. It has a soft, pudding-like texture and a delicately sweet flavor that's perfect for satisfying your sweet tooth. 🍮 To make Ta-ko, rice flour is mixed with coconut milk, sugar, and salt, then steamed until it forms a smooth, thick pudding. The dessert is often served in small, bite-sized portions, making it a perfect snack or after-meal treat. Some variations include adding toppings like shredded coconut, sesame seeds, or even durian fruit for an extra flavor kick. 🥥 The origin of the name "Ta-ko" (ตะโก้) is not entirely clear, but it is believed to be derived from the word "ta-go" (ตะกอ), which refers to a type of coconut shell used as a mold for the dessert in the past. 🥄 To order Ta-ko in Thai, simply say "Ao dtà-gôh nèung tǔay ná khá" (เอาตะโก้หนึ่งถ้วยนะคะ), which means "I would like one cup of Ta-ko, please." 🙏 Have you had the chance to try this comforting Thai dessert? If not, be sure to give it a taste and let me know what you think! It's a lovely treat that showcases the simplicity and deliciousness of Thai ingredients. 😊 #ThaiDesserts #Tako #ThaiLanguage #ExpatLife

Tea masala recipe | ☕☕ Content Dried ginger :- 100g Cardamom:- 50g Black pepper (black pepper):- 50g Cinnamon :- 25g Cloves (Long) :- 25g Fennel seeds :- 25g Nutmeg powder (nutmeg powder):-1/2tsp Basil leaves (Tulsi leaves):-10-12 leaves Dry rose petals (optional) The method To make tea masala powder, first cut the soth into small pieces. Now heat a pan. This pan fry the sip pieces on medium flame. Keep the sip in a plate to cool down as soon as the moisture of the sip is gone. Again add clove, black pepper, and cardamom in the same pan. Then pour cinnamon and fennel. Finally, basil, rose petals and fry all these proof spices for one minute, turn off the gas. Spread these roasted spices on a plate immediately. Let the spices cool down completely. Now the mixer jar should take a fine piece of the first santha. Put this synth powder in a bowl. Then add roasted spices in the same mixer jar and piece them thinely. Finally run the mixer once again with roasted masala powder and nutmeg powder mix all the spices.