thus reduce the amount of liquid that needs to
be filled with particles. At the same time, the
particles themselves swell and become larger
obstacles to the liquid’s flow. Dry spices such
as turmeric, cumin, and cinnamon are both
flavorings and thickeners in Indian sauces,
and coriander is especially effective thanks to
its fibrous, absorbant seed coat. Dried chilli
peppers, ground nuts, and spices thicken
Mexican mole sauces. Powdered versions of
dried chilli pepper are prominent in Spanish
and Hungarian sauces (pimenton, paprika);
mustard is also widely used. Some spices also
release efficient thickening molecules into the
liquid. Fenugreek seeds exude a gum that
gives a gelatinous consistency to the Yemeni
sauce hilbeh; and the dried leaves of the
sassafras tree, ground to make filé powder,
release carbohydrates that give Louisiana
gumbos a slightly stringy viscosity.
Complex Mixtures:
Indian Curries, Mexican Moles