What You Need to Know
The process utilized manual grinders or mortars to combine expensive and exotic spices like cinnamon, ginger, and cloves, creating distinct flavor profiles through the combination of sweet, sour, salty, and umami flavors. The labor-intensive task allowed for the creation of balanced taste experiences, while also leveraging the antibacterial properties of spices like cinnamon and ginger to help preserve food.
Steps
- 1.
Poudre Forte (French medieval cuisine): Base blend for meat dishes and sauces
- 2.
Garam Masala (Indian subcontinent): Finishing spice blend added at end of cooking
- 3.
Ras el Hanout (North African cuisine): Complex blend for tagines and couscous
The Science
Primary Reaction
mechanical grinding and mixing