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Blooming

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A Whisper of Cardamom

By Eleanor Ford

Published 2024

  • About
Many spice aromas are soluble in fat, not water, so cooking them with oil or butter allows the flavours to intensify and infuse into the oils to distribute throughout the food. This can be done by sizzling spices in oil in a technique known as blooming, or more simply by combining spice and butter in a bake, where the oven does the work of bringing them together.

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