Did you just bite into a mustard seed? Do you have a grain of cumin between your teeth? There is a very simple trick so that your dishes keep the same aromatic flavors but without these disadvantages.
Who hasn't struggled with a spice seed or other condiment? Coriander, dill seed, sesame, caraway, mustard, clove, poppy, pepper, cardamom, anise etc. There are so many!
Personally, I don't cook a single dish without spices or condiments. There is always at least one. But sometimes, and since they are not all in powder form in my cupboards, I opt for the "tea ball" method.
To flavor my dishes, I place in my ball or my teaspoon a slightly larger quantity than in my classic recipe of desired spices, and I let it infuse in my sauce or any other liquid that makes up my recipe.
This trick is particularly effective for soups, milk desserts, and all dishes with sauce. If this is not the case, I mix my spices as much as possible to be the least embarrassed possible during the meal.
And you, how do you avoid the disadvantages of these aromatic seeds? Come and share your tips with us in the comments.
