Fresh herbs and spices bring far more flavor and color to recipes than store-bought dried ingredients—but they need to be properly prepared. While it may be tempting to reach for a noisy, hard-to-clean food processor, science and professional chefs often prefer a mortar and pestle. Crushing ingredients releases their natural oils and aromas, while food processor blades simply cut, resulting in less depth of flavor. The benefit of grinding vs. cutting ingredients, is the smashing action releases the full flavor and aromas of the ingredients.
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