How to Get the Best Flavor Out of Your Spices | Techniquely

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Whole or ground? Add it in the beginning or the end? It turns out the timing of your spices makes a huge difference.

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How To Grind Every Spice | Method Mastery | Epicurious

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Grab your mortar and pestle and come to attention because class is in session! Join Sana Javeri Kadri, founder and CEO of Diaspora Co., as she expertly demonstrates how to grind (almost) every spice you can imagine – getting each of them processed and ready for introduction to your favorite dish.

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0:00 Introduction
0:28 Black Pepper
2:29 Nutmeg & Mace
4:20 Cardamom
5:32 Cacao
6:32 Sumac
8:02 Vanilla
9:20 Star Anise
10:23 Garlic
12:26 Chiles
15:20 Saffron
17:15 Cloves
19:02 Ginger & Turmeric
21:02 Cinnamon
22:41 Asafoetida
23:41 Cumin
24:42 Coriander
25:50 Fennel
26:56 Mustard
28:43 Conclusion

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How To Grind Every Spice | Method Mastery | Epicurious

How To Make Cinnamon Rolls

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Melissa Weller of High Street On Hudson makes sticky cinnamon rolls in the Munchies Test Kitchen. Melissa, who began as a pastry chef at hot spots like Roberta’s and Smorgasburg in Brooklyn NY, has moved on from sticky buns to cinnamon rolls. These sweet nostalgic treats are made by rolling a simple dough with cinnamon and baking them to crispy-on-the-outside, gooey-on-the-inside perfection before being topped with icing.

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