On Sun, Oct 5, 2008 at 3:12 PM, Gautam John <[EMAIL PROTECTED]> wrote: > On Sun, Oct 5, 2008 at 2:16 PM, . <[EMAIL PROTECTED]> wrote: > >> Talking of the stone-age stone grinders... we used to have a theory on > > IMHO, I find that hand-stone-ground masalas impart far better body to > curries. Perhaps it has to do with the fact that the fibre isn't > completely mangled as in a food processor.
I think it is a combination of texture + smell in addition to taste. Crushing/Grinding does a better job at this combo. -- Vinayak (who doesn't do much cooking and should shut up now :)
