Use whole spices to add flavor without gritty texture in smooth liquids
For smooth sauces and infused liquids, use whole spices so you can remove them and avoid sediment.
Ground spices can leave visible specks or sediment in finished liquids like cider, cream sauces, poaching liquids, or pickling liquids. Whole spices can be infused and then removed for a cleaner look and texture.
The short version
- Whole spices are a clean way to flavor liquids you want to keep smooth.
What goes wrong
Adding ground spices to a smooth liquid and ending up with specks/sediment
Infuse with whole spices and remove/strain them out.
Why it works
Whole spices are easy to strain out, while ground spices disperse and remain suspended or settle as sediment.
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