Tea blending often involves using "tea dust" – the small bits of tea leaf that remain after processing larger leaves – which adds depth and complexity to the flavor at a lower cost.
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The unique flavor profile of many spice blends is partially due to the Maillard reaction, a chemical process that occurs when spices are heated together, creating new flavor compounds.
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Isomalt, a sugar substitute used in sugar craft, can be heated to extremely high temperatures without browning, allowing for the creation of incredibly clear and intricate decorations.
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