Why do vegetables cooked with freshly ground spices taste better than those cooked with powdered spices available in the market?
I used to use powdered spices (purchased from market) for all my vegetables. Lately I have started grinding the spice seeds myself to use in the vegetables. I have noticed a remarkable "taste" ...
I make a paste using ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredients well). It makes a great rub, and can ...