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Middle column - near the bottom of the page. Identified as Cafe Brulot. Hope this is what you were looking for. http://news.google.com/newspapers?nid=888&dat=19380206&id=nx9PAAAAIBAJ&sjid=Wk0DAAAAIBAJ&pg=3267,872400


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A quick internet search "Café Brulot" returns a number of recipes. There is even a scan of"Good Taste Today" by Emily Post in the St. Petersburg Times Feb 6 1938) that describes the Café Brulot (not a recipe). http://news.google.com/newspapers?id=nx9PAAAAIBAJ&sjid=Wk0DAAAAIBAJ&pg=3267%2C872400


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Peppercorn, like many other spices, contains volatile flavors and oils. By cracking the peppercorn, you expose it. This is why freshly ground pepper is stronger and has more complex flavors than pre-ground. However, the keyword here is volatile. For longer cooking dishes, those flavors can and will cook out. By not cracking your peppercorn, you slow ...


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Given your description, I assume that you are speaking of green cardamom. I, however, use black cardamom in my chili. It is a radically different spice from the green, and imparts a smokiness to the chili. I highly recommend exploring that. So, yes, for me it is a staple. Black and Green Cardamom


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Cincinnati Chili often has cardamom, along with cinnamon and cocoa. Cardamom is used in savory and sweet foods all over the world, not just in India. If you have reason to want to try this particular recipe, then try the recipe as written. There are thousands of beloved recipes for all kinds of chili. There is no reason to say, "That one looks good, I'll ...


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I had a red pepper spice by Astor out of Jacksonville, Florida. They are out of business, now, to my regret. Their pepper was not hot but has a very nice flavor and smell. I would use this spice without having to use salt or any other spice. It would change the smell of meat to delicious even as you sprinkled it on. I have not been able to find anything ...


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I've been trying to find a source for cardamom in bulk and I stumbled on the SpiceJungle. I love their website! Their prices are even better. You might want to give then a try: https://www.spicejungle.com


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I have used Olive Oil too in the past with Greek Yogurt with half table spoon honey and lemon and lime to taste. Mix to form paste and apply. Brush light to remove masala coating if you want to or reduce it. Also cool the chicken in fridge so masala is less. Hope I understood your question.


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if u think , your spices are getting moist and losing aroma or getting spoilt, u can slightly roast them for a minute on low flame and put them back into dry containers. This way spices will last long. and regarding Herbs I am clueless.


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Moscafj's answer is technically true, but I don't think that you will have any problems with your containers. Exposing your spices to drafts, convection and change in humidity is a bad idea, it will make them lose their aroma quicker. This is why they say "airtight container" - so you don't keep them in an open jar. But if you have pinhole-sized holes in ...



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