- Joined Sep 5, 2008
I'm making Garam Masala. I remember reading that you had to use only the ball at the tip of cloves in spice mixes? I wonder if the stems can also be ground along with everything or if you do have to take the time to separate the ball from the stems and use only the ball. I don't mind doing it, I just wonder if the stems imparts any flavor or is better just left out.