— Hilda P J

And so let me respond to the second question first. Is it too old? And I think the, the test here is to get it out of the jar, you know, into your, uh, maybe into the palm of your hands and crush it up a little bit, and take in some aroma and see if you get some of these, oh, uh, sort of citrusy. And, uh, I also associate this sort of a, a kerosene, uh, interesting sort of a note with ete. Um, but see if you get some of that, uh, you know, from the product, and, you know, if it's been in a seal jar for six years, you know, dried leaves, um, it's hard to tell. Uh, sometimes the flavor will have dissipated long before that six year mark. Other times, you know, you might have a little something left over. Uh, but give that a try first. And if you feel that it's worth using, then, um, you know, consider the dishes that you might put it in. So the, the classic pairing is gonna be with bean dishes, you know, any sort of legumes and, uh, ate not only as flavor, but it also has an anti flatulent quality. And so it's kind of like hing or asita that's used in Indian cooking, and even kobu or kelp, uh, is said to have those qualities as well. Um, and hence the, the pairing, you know, of ete with bean preparations. But, uh, don't limit yourself to beans. Uh, feel free to use it for its flavor, right? In other soups and stews and, uh, sauces, you know, anywhere, uh, where it is. Got a little bit of opportunity, uh, to infuse the flavors into the base liquid and, uh, play with it and see how you like it in some of your favorite dishes.