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Asian Spices
Ginger, Sesame, Shallot, Turmeric, Honey Powder, Vanilla Bean…
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Latin Spices
Mole, Sazon, Annato, Cilantro, Cinnamon, Vanilla, Adobo, Recaito...
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Salt, Sugar & Pepper
Korean Sea Salt, Palm Sugar, Jalapeno Salt, Orange Blossom Honey, Togarashi...
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For a more distinct flavor, add spices near the end of cooking, or at the beginning for more blended flavors.
Whole spices release flavor more slowly than ground or leaf form and are ideal for using in dishes with longer cooking times.
For easy removal after cooking, tie in cheesecloth. There is no general rule for the correct amount of spices and herbs to use, use to your desire.
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