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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.
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This collocation consists of: Whole spices across language varieties