SomeoneElse@lemmy.worldM to Confidently Incorrect@lemmy.world · 1 year agoCinnamon Stick.lemmy.worldimagemessage-square81fedilinkarrow-up1681arrow-down111
arrow-up1670arrow-down1imageCinnamon Stick.lemmy.worldSomeoneElse@lemmy.worldM to Confidently Incorrect@lemmy.world · 1 year agomessage-square81fedilink
minus-squarettmrichter@lemmy.worldlinkfedilinkEnglisharrow-up43arrow-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.