[Baghar]

Yep, and that little phrase about the cube is exactly right. I think people see the jar and assume it is like soft cheese, but it really behaves more like a flavor bomb with manners.

[Baghar]

Mash it if you want it to disappear faster, whole if you want little pockets of punch. I do both depending on the dish, honestly.

And…

[Baghar]

Both, sadly. Too much salt and the noodles tasted like they had been yelled at.

[Baghar]

red one really does more than color. I put a little in braised pork and it was suddenly not shy anymore.

In a good way, mostly.

[Baghar]

It is, and the best kind of seasoning is the one that scares you a little before lunch. I keep a tiny spoon by the jar for exactly that reason, otherwise it turns into chaos in a hurry.

[Baghar]

Yeah, dosage is the big thing. I used too much once in noodles and it was basically bean curd soup with an attitude.

Tiny spoon, not a scoop.

[Baghar]

The restaurant secret is usually just timing
and a cleaner bowl than mine.

[Baghar]

Wallpaper paste is exactly the danger lol. Too much of anything and the chicken starts dressing for the weather.

[Author]

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