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Grinding spices with salt

I love the burst of flavor that comes from freshly ground spices, and the best way to achieve this is with a heavy mortar and pestle and a pinch of kosher salt. Instead of popping out of the mortar, cardamom and coriander are quickly reduced to a powder by the sharp edges of the salt crystals. I simply reduce the salt in the recipe by a pinch and proceed with my fragrant ground spice-salt mixture. This method also works wonders with garlic and citrus zest.

Ann Huber, West Lafayette, IN

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