SC - multiplying spices

[Anne-Marie Rousseau]

Hi all from Anne-Marie

Conchobar asked:
>I (vaguely) recall a discussion about scaling recipes up from a 
>peck of peckish people to a pack of ravenous wolves... and I recall
>that you can't usually just multiply the spices like you might 
>multiply the flour and milk.  

In my experience, spices can be a HUGE variable when you bulk up recipes.
How fresh they are is a big part of this.

I use super fresh spices (ah, the joys of having Worldspice across the
street from work! :)), and start with HALF the bulked up amount. Let it
stew a while then taste. Get someone else to taste too, who's tastebuds
arent fried :). Then adjust as needed.

For your cinnamon sticks (Worldspice may indeed carry them, but they may be
out of season right now. Drop him an email and ask) I'd start a bit short
and see how it goes. 

hope this helps!
- --AM

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