SomeoneElse@lemmy.worldM to Confidently Incorrect@lemmy.world · 1 year agoCinnamon Stick.lemmy.worldimagemessage-square83fedilinkarrow-up1682arrow-down112
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minus-squarettmrichter@lemmy.worldlinkfedilinkEnglisharrow-up42arrow-down2·1 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-squarexuxebiko@kbin.sociallinkfedilinkarrow-up23arrow-down1·1 year agoWhen the food is served hot/warm, then the aroma from the whole spices is an important element of the dining experience.
minus-squarewander1236@sh.itjust.workslinkfedilinkarrow-up10·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.