"kalanamak" > wrote in message
...
> Scet wrote:
>
> > What about spices that need to be fried?
> >
> > Scet
>
> I think that a great deal of what such spices do is flavour the oil. I'd
> fry, then bag, then simmer. The **big** stuff, like black cardi or star
> anise, I'd just count and pluck out before serving to the little 'uns.

Sounds like a good idea, I'll give it a try.

Scet