SC - Re: Candied Ginger
Decker, Terry D.
TerryD at Health.State.OK.US
Tue Nov 4 11:27:08 PST 1997
><<
> 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
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