ABSTRACT
Before adding the seasonings to the forcemeat, the herbs and spices could be toasted and then combined in a blender until pulverized and then put through a wire sieve and shaken off the husks. Keep them in a tightly covered container to preserve the aroma. Whole spices should be marked with the date of purchase and replaced after 2 years of shelf time and ground after 6 months. Stronger seasonings such as chili powder should begin using half that amount, it’s easier to add more than diluting an overpowdered chili flavor. This will not ruin the final product. As you gain experience in combing herbs and spices, taste will tell if others might be added to your formulation.
