A '''''sachet d'épices'''
is a small cheesecloth bag containing peppercorns, other spices and herbs (such as parsley, thyme and bay leaves) which similarly adds aromatic flavor to a soup, stock, casserole or stew. It acts as a tea bag, infusing flavor into a liquid. The bag may be tied or untied; in the case of the latter, the liquid is strained afterwards. Like a bouquet'', sachets may undergo no, small, or significant variations, from the small additions of a garlic clove or carrot, to the dramatic additions of spices and flavors of ginger,
cardamon or
cinnamon. The additions depend on the stock being produced:
juniper berries and
fennel for instance feature in some brown game and duck stocks, while some brown lamb or pork stocks host
caraway seeds. When in cooking a ''sachet d'épices'' is added to a preparation depends on the destination's volume, and timing can vary from 15–30minutes before completion in stocks or soups smaller than a , to an hour in larger preparations. When the desired flavor is extracted, cooks may remove them from a stock or soup, even before other ingredients contained have finished cooking. This ability to remove the sachet if the desired flavor has been extracted is why some chefs tie the sachet, regardless of whether they will eventually strain the product. Cooking aromatics contained in sachets for an excessive amount of time is avoided by cooks, as the flavors can become "flat", as the flavor compounds they impart,
volatile oils, are delicate. ==Use in dishes==