@SomeoneElse@lemmy.worldM to Confidently Incorrect@lemmy.world • 1 year agoCinnamon Stick.lemmy.worldimagemessage-square81fedilinkarrow-up1682arrow-down110
arrow-up1672arrow-down1imageCinnamon Stick.lemmy.world@SomeoneElse@lemmy.worldM to Confidently Incorrect@lemmy.world • 1 year agomessage-square81fedilink
minus-square@ttmrichter@lemmy.worldlinkfedilinkEnglish41•1 year agoIn many, many, many cuisines it is common to leave even the large spice elements in whole. Partially for the aesthetic and partially as proof of ingredients.
minus-squarexuxebikolinkfedilink22•1 year agoWhen the food is served hot/warm, then the aroma from the whole spices is an important element of the dining experience.
minus-squarewander1236linkfedilink10•edit-21 year agoSometimes it’s also possible to just miss some, especially if you’re pre-making giant portions of bases in a restaurant.
In many, many, many cuisines it is common to leave even the large spice elements in whole. Partially for the aesthetic and partially as proof of ingredients.
When the food is served hot/warm, then the aroma from the whole spices is an important element of the dining experience.
Sometimes it’s also possible to just miss some, especially if you’re pre-making giant portions of bases in a restaurant.