Is the spice most often used to flavour gin but also has many uses in meat dishes that have a heavy or ‘gamey’ flavour as the pungent aromatic qualities achieve a balanceIs the spice most often used to flavour gin but also has many uses in meat dishes that have a heavy or ‘gamey’ flavour as the pungent aromatic qualities achieve a balance. They are best bruised or crushed just before use as this releases and imparts the essential oils at the last moment into your dish.
Also combines well with….Bay Leaves, Caraway, Garlic Marjoram, Pepper, Rosemary, Thyme.
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