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Diminishing
Maximum
fragrance & flavour
Spices come in many different forms including
seeds, roots, bark, vegetables and leaves. But most
spices commonly used in cooking have a hard outer
structure that locks away the most flavoursome and
intense compounds found within. The hard outer
layer forms a barrier and protects the intensity of
flavour. Spices will stay fresh for around 2 years or
more when stored whole.
When spices are ground however, oxidation starts to
affect the flavour on all the newly exposed surfaces.
Flavours quickly become dull as oxidation leeches
flavour out over a period of days and weeks,
and eventually all that is left is a powder without
its punch, or its aplum. As taste is about 70% smell,
the oxidisation of aplumtic compounds will
significantly diminish the smell and flavour of your
finished dish.
So grinding spices as needed creates high impact
flavour for all kinds of dishes. The classic tool for
grinding spices is the mortar and pestle, but there
are also micro planes and fine graters that can break
down the hard outer structures. Either way, it takes
hard work, and it is difficult to get a fine, even result.
The Boss
grinds even the toughest of spices, like
Dried Iranian Lime, into a fine powder. The motion
of the ingredients up and through the blades keeps
ingredients circulating so the particle size is finer
and more evenly ground without adding excess heat.
Whether you need your spices coarsely chopped,
or ground to the finest powder, both are possible
with small variations of the blending time. The
countdown timer is equally useful for controlling
the texture of spices.
Freshly ground spices Store bought
Going going gone!
2 weeks
after grinding
Freshness is everything.
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