Okay, my train of thought is on a weird tangent right now
How many particles do you think are in a bag of flour? Flour particles are SO DAMN TINY, there’s gotta be billions. Same thing with sugar and salt and baking powder and every powdered seasoning.
How many trillions and quadrillions and quintillions of particles do you think we produce every single year? Some powders are so fine that you can’t even see the individual particulates, all you see is dust, a think unbroken film coating whatever you spill it on. How small are these particulates? How densely are they packed together?
How much is needed before you taste it? I was watching a cooking show on YouTube, the chef added 3/4 of a teaspoon of cinnamon to a batch of cookies and said it would add a warmth without making them taste cinnamony, so I started thinking what other powders could you add without anyone noticing? If you added a single particle of garlic powder, it would be imperceptible; even ten, a hundred, a thousand particles would be so diluted throughout the rest of the dry ingredients that you probably wouldn’t notice; how many parts per million does a seasoning need to be before its substrate can no longer mask it?
These are the sort of things my brain chooses to focus on. I am expending time and energy on this subject against my will.
