The art of flavouring in cooking is to use just enough to enhance the dish ....not to over power the finished meal with the flavour of the herbs.
Ground spices lose their flavour quickly and should not be used in dishes that require a long cooking time , for soups and stews add ground spices in the last 20 minutes prior to serving.
Use twice the amount of a fresh herb to give the same flavour as the dried powered form.
Remember the flavour quality of dried or powered form is no comparison to the fresh herb .
Ground spices lose their flavour quickly and should not be used in dishes that require a long cooking time , for soups and stews add ground spices in the last 20 minutes prior to serving.
Use twice the amount of a fresh herb to give the same flavour as the dried powered form.
Remember the flavour quality of dried or powered form is no comparison to the fresh herb .
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