Always use the best quality spices. At the heart of all great meals are great spices. Add whole spices during cooking to allow their flavors to permeate the food, but add cut or ground spices nearer to the end of cooking time so their flavors won't dissipate. Tie whole, dried spices in a cheesecloth or metal tea strainer for easy removal. Allow for the buildup of pungency with red pepper or spice blends containing red pepper.
Dishes often seem mild at their first taste test.
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