Liquid Nitrogen for Quick-Pulverising

Liquid nitrogen, at –196°C, freezes herbs and aromatics so brittle that a quick pulse in a food processor turns them into bright, fragrant powders in under a minute. Chefs use it for instant ice cream, frozen powders of lemongrass, herbs and chilies, and dramatic plating. At home, almost no one has it — it requires special dewar storage and serious safety precautions, including never sealing it in a container (it expands 700-fold when warming) and never letting it touch skin. For the same powdered-herb effect without the hazard, freeze fresh herbs flat on a tray, then crumble or blitz from frozen — the result is similar, just less theatrical.