SPICES
Spices are useful' as preservatives, and for this purpose cinnamon, mustard, and clove are the most valuable. This is why iood which contains a sufficient quantity of such spices will keep a long time without spoiling. Allspice is the dried unripe bony of an evergreen, and has the same flavour as a mixture of cinnamon, nutmeg, and c|ov«. This is why it has been *nvcn tho namc_ “ allspice.” Hie white coating ou nutmegs comes iioiiwm application of lime* and has no relation to flavour or quality. Tins is why tho best nutmegs are brown in colour and not limed. Highly-seasoned foods over-slimulato the How of digestive juices. This is why spices should bo used sparingly, in only sufficient quantities to give a pleasant flavour.
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https://paperspast.natlib.govt.nz/newspapers/ESD19281222.2.111.3
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Evening Star, Issue 20056, 22 December 1928, Page 21
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125SPICES Evening Star, Issue 20056, 22 December 1928, Page 21
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