Masters of spice
Masters of spice
Every recipe is built on a unique combination of spices – with each mix being tried and tested by our Chefs. Our kitchens all have their own spice experts (our Spice Girls – and Boys), working hard to ensure every dish has exactly the right mix of heat and taste. And they need to keep a very close eye on those unpredictable and ever-changing chilies – you’d be amazed the difference a season can make to their spiciness.
For centuries, spices have been used in India to treat a whole range of illnesses. And it seems that the rest of the world is beginning to catch on.
The perfect balance
Each and every spice has a set role in our recipes and is added in a certain sequence. For our Thai and associated cuisines we have developed our own pastes and flavours to deliver market leading foods and meals. One of our strengths is in the multi-layering of flavours through a stepped recipe.
Whole Spices - Whole spices are generally crackled in hot oil to release the volatile before we commence cooking the other ingredients in the recipe. These spices include Cinnamon, Green Cardamom, Cloves and Bay leafs. In some cased Cumin and Mustard seeds are also crackled/tempered. All our Pilau rice prepared at Noon has whole Garam Masala in the recipe.
Taste & Colour Spices -These spices are included step by step in the cooking utensil during the mid-stages of the recipe. For example Chilli, Coriander and Turmeric powders.
Flavour Spices - These are the finer spices which are used to enhance flavour notes, such as Fenugreek, Cardamom and Mace powders.
Spice Blends - Over the years we have developed complex blends with our suppliers for marinades and sauces such as our Garam Masala, Tandoori Masala and Chaat Masala. These blends are specific to us at Noon and assist us in delivering real points of difference in the market place.
Anti-inflammatory, anti-fungal, anti-bacterial and antioxidant. It’s an impressive list. Try it for calming IBS, soothing joint pain or even applying directly onto a scratch. Just watch out for the side effect: turmeric turns everything it touches yellow.
Indian Ayurveda medicine has been using Cardamom to treat everything from digestive complaints and bad breath, to colds and even cancer. Some say it’s an aphrodisiac too!
Cinnamon doesn’t just taste sweet, it offers a whole host of positives for us too. From helping to control blood sugar, to lowering LDL cholesterol and helping us fend of the flu, this spice brings something very special to the table. It’s been used in India for centuries to help fight food poisoning and fungal infections too.
There are a lot of reasons why saffron is so valuable. The Kashmiri saffron that we use in our food is the dried stigma from the crocus flowers that grow in this region of Northern India. Rich in Vitamin C, the spice is famous as an anti-oxidant – and is used in India to help with everything from depression to infection. We’ think it’s worth every penny.
Bay leaf has many properties which make it useful for treating high blood sugar, migraine headaches, bacterial and fungal infections as well as gastric ulcers. Bay leaf has also been shown to help the body process insulin more efficiently, which leads to lower blood sugar levels.
Coriander seed oil is an aromatic stimulant, a carminative (remedial in flatulence), an appetizer and a digestant which stimulates the stomach and intestines. It is generally beneficial to the nervous system and whilst native to Egypt and the Sudan, can sometimes be found growing wild in English fields
Amongst other properties, Cumin is known to increase lactation and reduce nausea in pregnancy. It has been shown to be effective in treating carpal tunnel syndrome, as well as diarrhea, indigestion, and morning sickness.
Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. The mace is removed from the shell and its broken parts are known as blades.Used in small dosages nutmeg can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea
Used in almost every cusine throughout the world, this green seed can be used whole or ground. Chinese and Hindus use this spice as a remedy to snake bites. It allays hunger and was thought to be a cure for obesity.
Used in most cusines over the world this spice works well with all foods. Oftern referred to as the 'king' of spices. Pepper stimulates the taste buds as well as improves digestion and gastro-intestinal upsets and flatuence.