BOUQUET GARNI

AS AROMATIC AND ESSENTIAL AS WHOLE SPICES ARE, NOT MANY PEOPLE APPRECIATE RANDOMLY BITING INTO THEM. THESE LITTLE MUSLIN (CHEESECLOTH) BUNDLES HELP CONTROL AND KEEP TRACK OF WHOLE MIXED SPICES WITHOUT COMPROMISING ON THEIR FLAVOUR. CUT MEDIUM-SIZED SQUARES OF MUSLIN, SPREAD OUT ON A WORK SURFACE AND PLACE THE SPICES IN THE CENTRE. BRING THE FOUR CORNERS TOGETHER AND TIE THEM SECURELY WITH A MEDIUM LENGTH OF KITCHEN STRING MAKING SURE THERE ARE NO GAPS. USE IN ANY RICE, STOCK, SOUP OR MOST SAUCE-BASED DISHES. NOTE: TRY ADDING LEMON, LIME OR ORANGE PEELS.

EIGHT WHOLE SPICE

4–5 whole black peppercorns

1 bay leaf

2–3 cloves

2–3 green cardamom pods, slightly cracked

1 black cardamom pod, slightly cracked

2 single strands of mace

1 small star anise

2.5cm piece cinnamon stick

THREE WHOLE SPICE

2.5cm piece cassia or cinnamon stick

2 bay leaves

1 teaspoon fennel seeds

FIVE WHOLE SPICE

4 small green cardamom pods, slightly cracked

1 teaspoon fennel seeds

4 cloves

5cm piece cinnamon stick

ΒΌ teaspoon black peppercorns

FOUR WHOLE SPICE

2 cloves

1 black cardamom pod or 3 small green cardamom pods, slightly cracked

5cm piece cassia or cinnamon stick

1 bay leaf