Then I add coconut milk and simmer the broth until it absorbs flavor of spices. (chefdehome.com)
I was surprised by the mild flavor of the spices and might try adding more next time. (marthastewart.com)
Nitrite in meat greatly delays development of botulinal toxin (botulism), develops cured meat flavor and color, retards development of rancidity and off - odors and off - flavors during storage, inhibits development of warmed - over flavor, and preserves flavors of spices, smoke, etc.. (slaw.ca)