This spice is woody — and I don't mean the generic"woody" — I mean deliberate, smoky, lavender-scented, bamboo, charcoal barbecue woody. Every time I open my jar of grains of Selim, the smell transports me to a summer barbecue hosted by"Vogue" where a pit fire has been ignited by potpourri as its froufrou kindling. Selim is smoky, musky, woody and yet also mentholated and floral: It’s quite unlike anything you would have used before.
The fruit grows in small capsules in dense clusters. They look like small, thin, brown edamame pods. The pod contains about five to eight seeds and is often confused as the part of the fruit that offers this intense smoky and floral scent, when really it’s the hull of the seed pod that holds its magical aromas.The hull provides the bulk of flavor, so typically, when cooking with this spice, both the pods and seeds will be crushed to yield the best flavor.
looks like poop to me
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