New answers tagged herbs
According to a Thai friend, the root tastes completely different from the seeds and the leaves. From experience, as I use it often, the stems taste almost exactly like the leaves.
Wiki's cited entry on Herbes de Provence is interesting. The ready-made spice blend "Herbes de Provence" did not come into existence until the 1970's, as a product marketed by the French company Ducros. If there's a standard blend ratio, it would therefore be what's in the Ducros' product - though since it is a generic term rather than a trademarked one, ...
There is no single standard ratio for herbs de Provence, but you can easily google many recipes for specific interpretations.
According to David Thompson's great recipe, kaffir lime leaves (ใบมะกรูด in Thai) are used as a finishing ingredient rather than simmered in the green curry (แกงเขียวหวาน). My experience living in Thailand concurs with this. There are odd occasions when the lime leaves are simmered and they depend on whether the dish is made in bulk or the other ingredients ...
There is tremendous variation in how chilis are flavored; if you have three chili cooks in the room, you probably will have six different opinions. The most traditional flavor base is built on chili and cumin, plus (depending on region and variant), tomatoes, onions and/or garlic. After that, you get into preference. Some cooks don't add any herbs at ...
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