Explain how the fl avor profi le of a raspberry sauce reduction (made by simmering and reducing the amount of liquid in raspberry juice) might compare to that of fresh raspberries. Were there any...

Explain how the fl avor profi le of a raspberry sauce reduction (made by simmering and reducing the amount of liquid in raspberry juice) might compare to that of fresh raspberries.

Were there any spices that you were able to identify only by association with food products? If so, list the spices below and list the food product that you associate each with.