Quote:
Originally Posted by phenomshel
And I'm not big on the actual coriander seeds.
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To me is the most pleasant spice of all. I use it whole. In hamburgers and in ragout mostly, or in fillings, so that when I crunch one, the candy flavor surprises me.
A part from thyme, the second most used spice in my recipes is the star anice. Whenever I cook fish in a tomato sauce, there it goes.