@SomeoneElseM to Confidently Incorrect • 2 years agoCinnamon Stick.imagemessage-square74arrow-up1708arrow-down111
arrow-up1697arrow-down1imageCinnamon Stick.@SomeoneElseM to Confidently Incorrect • 2 years agomessage-square74
minus-square@ttmrichterlinkEnglish42•2 years 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•2 years agoWhen the food is served hot/warm, then the aroma from the whole spices is an important element of the dining experience.
minus-squarewander1236linkfedilink11•edit-22 years 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.