Someone explained to me that I could increase the surface area of my herbs significantly when grinding them in a mortar with a bit of salt. It is indeed quite easy to grind them down to a powder. I do have the impression though that my sauces get more bitter when using powdered oregano. Is there any basis to this? Am I just using to much oregano given its increased "aromatising efficiency"? Or am I indeed releasing some substance that would otherwise be locked in the leaves?
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By grinding it, you are also increasing the surface are of the herb when it reaches the tongue, and you are exposing the raw/inner (bitter) flavors of the herb to the mouth. When cooking with it "un-ground", the cooking process extracts just the oils from the herb, and leaves the leaf in tact which does not taste unpleasant to the senses. I would certainly use less of a ground herb, but my preference would be to leave it in it's natural dried state, and if you want more taste just increase the quantity. The only exception I have for this is when making rubs, where the fat of the meat (or oil for a bread dip) typically complements the bitter flavor of the ground herb. |
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