sf wrote:

>>> One of the better "supports" for tastings is bread, just white
>>> non-fancy bread. It's used in olive oil tastings, for cheese
>>> tastings... why not use it for spice / herbs tastings? Maybe with a
>>> very delicate oil to facilitate the tasting by the tongue, since
>>> dry substances do not stimulate properly

>> Heck, I have just eaten the spices to see if I like them!!

> Me too, but hey... some people like to make a big deal out of tasting
> things.

Just as lots of people think they're tasting something while they're
actually only tasting a tenth of that something: dry ground gerbs are an
example, EVO oil is another one. If someone doesn't know how tastebuds
work...
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin