Military Masala: The Science of Spices
Vložit
- čas přidán 14. 12. 2023
- Have you wondered how spices work? Would it surprise you to know that spices are essentially plant molecules that are aimed at poisoning and killing microbes and preventing animals from eating plants? They are the military defence force of the plant kingdom. But since humans cook food, we can tame them and highlight their aromatic nature more than their toxic nature.
And because they are antimicrobial and also antioxidants, they are excellent for us in small quantities!
To learn more about spices, read my book Masala Lab - www.amazon.in/Masala-Lab-Illu...
In the world full pro master chefs who tell different procedure to cook ...there is a solo man writer of book masala lab who teaching the people the reason behind every cooking procedure ❤❤❤😊
Thank you
According to me every chef in India would want to revisit their procedures after reading this book.
@@krishashokwhy showing distorted map of india in the video?
We need him to write more books
As a doctor I want to quit my job and do research & meta analysis on all of the things like you
If I had a wonderful teacher like you explaining chemistry in my plus two level, I would have got good marks instead of just scraping through in the exam!
Most, if not all, teaching, "education", in K-12 in India is utterly disconnected from pupils' lived lives! The syllabi and "boards" are utterly devoid of context. This is why fascinating videos such as this are so crucial to deliver an *actual* education. Alas, most K-12 pupils will never get to watch such content because the adult gatekeepers to knowledge will deem it *OutOfSyllabus* and therefore, not to be engaged with.
Krish, thanks for these videos in your channel!
Man this channel is everything I wanted. Cooking science, so interesting, always wanted someone to do it. They have these things in western cuisines. So glad we have someone explaining this stuff about our food too. There is an audience for this information.
Thank you!
I bought your book and decided to gift it to my brother for his 60th B’day who is a doctor and has been dabbling in some cooking in his late 50s.
He is also the historian amongst the three siblings.
I’m sure he’s going to love it. 😁
Btw, ordered another book for me.
Thank you!
I used to read your blogs. I remember the one about grandma, especially the point you mentioned about her non-judgemental openness to rock music. That blog changed my life.
Happy to find you on CZcams.
In my Bpharm course there was a subject called Pharmacognosy & Phytochemistry which discuss about herbs and medicinal plants..I can relate everything in this video with what I learnt in Pharmacognosy
Hats off to you
I am an orthopaedic surgeon who is interested in cooking.
I am astonished to see the depth of knowledge and the very way u utter it.
Super
Thank you
The last 30 second of trivia blew my mind.
I appreciate all the information given in this video. Especially about cloves and nutmeg and storing spices the correct way. 🙏
Love every aspect of your food science explanations. I feel my food understanding has reached a new level after reading Masala Labs and listening to your podcasts or shorts. Keep it up Krish....wishing for many many more spicy and flavorful times ahead for you.
Seriously never ever was supposed to get this information if not CZcams. Thanks a lot sir. So much to learn.
Wow!! This was simply wow! I have read tonnes of literature on spices but nothing so broad yet succinct. This truly was spiced up!
Thank you!
What an amazing mix of chemistry, biochemistry, evolutionary biology, cooking and history! Wonderful listening to you.
Love,love love,your videos! So much fun to watch and learn!
Thank you!
I must say, this is the most information dense cooking related video i have ever seen. Hats off to you for making it Ashok! Would love a deep dive series on each spice if you have the time! Maybe instagram might be a better platform for it!
Explaining the whys and hows, not even pro chefs can do this so meticulously. Love your videos!❤
I would appreciate it if you keep uploading longer form content
It takes time to research and script, and I don’t do this full time. It is strictly a weekend hobby
@@krishashokyes, and there are too many videos to consume 😂
@@krishashokthese videos are fantastic compared to the quick ones.
Yours is one of the very few channels on CZcams with quality content based on research. Thanks for sharing the wisdom with us.
Truly appreciate the information you gave on spices and cooking them.never knew so much about the act of cooking which is done so mundanely everyday
So informative. Thank you for taking the time to share this information
Though I am a culinary professional, most of the tactics I learnt from your book masala lab.
And this video has probably added much in my professional knowledge..
Thank you!
So nice of you Ashok ji.
Your content is great and giving a lot of information at one place. Thank you 👌
Thank you!
A complete theory class for budding home chefs on the history and chemistry of spices. With globalization and the world becoming more aware about spices, this video would probably become syllabus/curriculum for future chefs.
This was just amazingly awesome.
You are one of the very few rational, amusing, knowledgeable youtuber. All the best
Wow, amazing!
The way you explain the science and role of each ingredient of cooking makes cooking so interesting. We need not mug the recipes. Instead we understand them. Hats off to the genius..dear Krish Ashok. Thank you so much 🙏
Thank you!
its not just what you say but also how you say it, wish we had someone like you on TV growing up in the 90s
That was amazingly informative and educational. Please keep them coming. Thank you.
Extremely interesting and entertaining as well .
Extremely informative videos. Well done Kris 👍
I can't believe pages like these exist. Surely CZcams is a great blessing. Much appreciated. I wish my teachers taught like this.😂
Thank you
The high one gets from clarity (knowledge on a murky subject) is the best high of all.
Thank you!
Fantastic ❤
This was an eye opening video just brilliant I loved the biology, the chemistry and finally the noise others create about about masala as a panacea for anything and everything
Thank you!
So precise, clear explanation and informative❤
sir excellent food science video was always looking for these kind of videos finally got you thank you so much
This is hard work which is socially beneficial. Kudos to the creator
Excellent
Just brilliant!
Thank you!
What an amazing teacher
Oh Great presentation.. yet again 👏👏🙏🇮🇳
Always so interesting and informative ❤❤❤
Dhanyavad Ashok Krish
You are a wonderful teacher. Just came across your channel yesterday and today I had to subscribe.
You explanation is easy to understand and your picture selection depicting black people is the best. Thank you 🙏
Very informative. Thamks
Brilliant Guy!
Thank you!
This video haa exceptional value to aomeone who loves the art of food and wants to onownthe sxience behind it.
Thanks a ton for sharing this.
Thank you!
Highly informative
Hey, you just became a bit more favourite because you read Ghosh😅😅😅. That Nutmeg's Curse bit was so touchy😢😢
That simply superb information...
Thank you
I enjoy your clips. Greetings from Sri Lanka.
Thank you!
Read somewhere that centuries ago, sailors in Europe used to get high on nutmeg laced rum in the taverns near the harbours.
Quite possible!
Very informative.
Loved it! It will be great to have a video on the impact of climate change on croos and food security and another review on The Curse of the Nutmeg by Amitav Ghosh
Phenomenal. Who are you? Your piece on iron, ferritin was out of the world. ............Supra stuff.
Am I the only one who thought this video was going to be about 'Military hotels' found in Bengaluru? Great video nonetheless
Haha 😛
Great video. I am a proud owner of Masala Lab audio book
Thank you!
Krish, one spice i am quite partial to in a negative sense is - star anise. No matter what spices you may use in a dish, if you add even half of one star anise, it suppresses every other aroma. Another mischief monger is patthar ka phool( probably a kind of lichen growing on rocks) . This is very common in garam masalas in Maharashtra, Karnataka etc. So when I was in Hubli on my posting, every curry tasted the same. So spices usage is very specific to a region as you said- like for us bengalis, paanch phoron is a sine qua non in kitchens.
Carry on. Your logical and scientific takes on chemistry of cooking, is soooo absorbing.
Yes indeed! I like stone flower’s musky flavour while I find star anise a bit licorice-ish
@@krishashok bottom line is therefore individual palate and its friendliness with a specific spice. Like some westerners may find our dear asafoetida a not so nice a spice. Have a nice time.
Amazong video and I love the channel explaining Science behind Food
Thank you!
OMG! This is what I was looking for❤
Thank you!
Fantastic video
Thanks! 😃
Now I can do Cooking esp. Adding masala to my dishes Consciously(not just blindly adding things just for the sake of it).
😊❤
Loved ur T-Shirt😄
Niiiiice work! GReeting from Germany :)
Good video to.educate people who think that plants are always good
Nothing is good or bad. Nature is basically one form of life trying to kill and eat another form of life
Hey krish great video as usual. Whats the song/ music you use in your videos?
Great video. Ordered Masala Lab after watching this.
Yay!
@@krishashokI plan to gift this book to my sister who is a great cook.. She lost her husband during Covid and I simply want to make her happy as she finds joy back by cooking and serving others
SIr, Please make videos on Book recommendations on food. 🙏
Fascinating! Is all this information in your book?
Where can I get that t-shirt? I love it!
I can see you've improved the video editing a lot, looks great! Can you also delve into fasting...
I reckon you to consider creating a cooking channel as well Krish! (At least you can guide a cook to prepare dishes in your scientific way)
It will be mind blowing!!
My entire idea is to not overthink cooking, so I don't want to be pedantic about one scientific way to cook etc
Your videos are amazing and very informative. There’s an enormous information in ayurveda regarding the spices found in India. Please consider making some video regarding that. Thanks!😊
Will do
I ordered your book. Now I wish to know where to order that DOSA t shirt from?😊
Fully filmy
Any video about who you are and professional career
Would love to here from you
I would love to get this video added to cbse science text book so that the kids remember the basics
😊
Seriously good idea.. Otherwise we have only faltu topics in the books😂😂😂
Nice T-shirt. Great content.
Thank you
I can't thank you enough tired as I am of my friends cooking Chole with curry leaves and cumin and calling it Indian Chole they fail to understand how spices work in each dish😂
Nice T-shirt 😅😅
Btw I used to work under your Gandhinagar team when I was at TCS. Nice to see you here @Ashok Krish
I am buying your book after watching this video..
Yay thank you
Wonderful explanation … like the T-shirt … 😅
super bro requesting you to make a lot of videos on masalas
. thank you
thanks for the info too bro
Will do
Hello Krish! Im trying to deepen my understanding of indian cooking and was trying to understand spices, could you please point me towards books and resources that do a deep dive on how spices behave under various applications. (Goes without saying I have already read masala lab :D)
given your experience with music, please make informative videos on music as well.
nice tshirts sir
Whats this Annatto seed? Never heard of it
Spices not only control the flavours of our dishes but also the flavours of world politics. Nutmeg story was something new to me.
Amazing video. Made by dinner more delicious and informative 😂
Thank you 😋
The end!!!
Thank you!
Regarding adding powdered masalas at the end - there are chefs who say "masala acche se bhunna chahiye, nahi toh taste nahi aayega". What do you say about that?
It’s an entirely subjective thing - the chef is just saying that adding earlier gets the flavour he/she prefers. Also adding to oil dissolves more of the essential oils
Very good video, but I have a query, being from Odisha I was wondering what are the annatto seeds that are shown in the India spice map in Odisha. I am struggling to get the local names or any dishes being made out of them🤔
It’s called achiote (originally from Mexico) and it colours food red.
They fought wars for spices yet their food is soo blant
getting high on spices!
Wonderful content but little fast to grasp entire thing.
Nice and informative programme , req for clippings in all indian langauges RK Bangalore
Thank you!
Sir, I am curious about how you store all the spices at home. Since you mentioned about the increasing the longevity of spices by storing them in a freezer, I am assuming you might have a very big fridge with a big freezer. Do you actually store most of your spices in the freezer? If so, what kind of containers is it best to store it in?
all spices, vegetable fruits have their own special flavor and benefit an apple a day
too many apples 🍎 fermented makes wine 🍷 old remedies
Is there an online version of masala lab?
Is phenol an alcohol group?
The Kindle version is available on Amazon for a very reasonable price.
Sir send me book