SC - Re: Candied Ginger

[Decker, Terry D.]

><< 
> One source I've read indicates that the larger spices (like cubebs) 
> should be soaked in vinegar (or wine), presumably to soften them.  
> Anise seeds, Stefan, are usually in the middle of those modern candies 
> (comfits) that come at the end of an Indian (India, not American) 
> dinner.  Cloves were also chewed upon to "sweeten" the breath.
>  >>
>     Actually, the ones I've had (comfits) were made with fennel seeds, not
>anise, which are a bit larger, and would I think, be a triffle easier to
>handle. I keep meaning to make some........... Be a great tidbit to end a
>feast with if you could take the time to make enough.
>
> Ldy Diana

Coriander seed is also used in comfits.

Bear
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================