1
In pickles and preserves, whole spices provide flavor without clouding the liquid.
2
Use none but the best vinegar, and whole spices for pickling.
3
Prevent this by using whole spices rather than ground ones.
4
Ideally, you'll replace spices annually, more or less; even whole spices don't keep forever.
5
If you're using whole spices, put them in a dry skillet over medium heat.
6
The flavor of whole spices and fruits is extracted by cooking them with the gruel.
7
If you do, spice it while boiling with whole spices, such as cloves and cinnamon.
8
Remove the whole spices if you used them.
9
I always encourage people to use whole spices.
10
Spice with cinnamon and cloves, using whole spices.
11
We produce fresh whole spices and proprietary blends for use at home and in the professional kitchen.
12
Pack in layers in a small stone jar, sprinkling each layer with salt, cayenne, and whole spices.
13
Fresh herbs - you can grow them in a pot on the windowsill - and whole spices.
14
Gruels may be flavored with whole spices, meat extract, fruits, such as raisins, cranberries, etc., and lemon peel.
15
Remedy these problems by using soft water, pure salt (like canning and pickling salt), and whole spices.
16
Heat enough vinegar to cover it nicely, and put in one ounce of whole spices, pepper, cloves, allspice and mace.
