With the influence of Indian & Chinese food in the west for the last 40 years we are using more and more garlic, ginger and chillies in our foods today, then ever before.
We want more chilli in our dishes or it seems to taste bland, more garlic in our sauces, shredded ginger in our soups, the uses are endless. Theses three ingredients bring a certain flavour, tang, texture and heat to our dishes bringing them alive. These three vital ingredients also carry substantial health.
A curry is nothing without these three key ingredients, used chopped, pureed or grated; the amount is up to you. Many forms of garlic, ginger and chillies can be purchased from grocers today, in the form of pastes, pureed, frozen pastes, frozen whole pieces and dry powdered forms.
Insist on fresh garlic, ginger and chillies.
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| Finely chopped garlic, Indian green chillies and finely shredded ginger |
With the influence of Indian & Chinese food in the west for the last 40 years we are using more and more garlic, ginger and chillies in our foods today, then ever before.
We want more chilli in our dishes or it seems to taste bland, more garlic in our sauces, shredded ginger in our soups, the uses are endless. Theses three ingredients bring a certain flavour, tang, texture and heat to our dishes bringing them alive. These three vital ingredients also carry substantial health.
A curry is nothing without these three key ingredients, used chopped, pureed or grated; the amount is up to you. Many forms of garlic, ginger and chillies can be purchased from grocers today, in the form of pastes, pureed, frozen pastes, frozen whole pieces and dry powdered forms.
Insist on fresh garlic, ginger and chillies.