Whole or ground spices? How to toast and grind them
A spice ground just before use smells far stronger than one bought as powder months earlier. You do not have to do it every time, but for some spices you can taste the difference.
Why whole spices last longer
The aroma of spices lies in oils that evaporate on contact with air. A whole spice exposes little surface, a ground one a great deal: that is why powder loses its aroma within months, while whole seeds keep for one or two years.
Best bought whole
- Peppercorns, cumin, coriander, fennel, cardamom.
- Cloves, star anise, cinnamon sticks.
- Nutmeg, to grate fresh.
Fine to buy ground
Some spices are hard to grind at home or are almost always used as powder: turmeric, paprika, chilli powder, ground ginger. Buy them in small amounts and replace them often.
How to toast them
- Heat a dry pan, without oil, over medium heat.
- Add the whole spices and keep them moving.
- After 1 to 2 minutes, when they become fragrant and slightly darker, take them off the heat at once.
- Let them cool on a plate before grinding.
How to grind them
A mortar is perfect for small amounts and gives an uneven grind that is nice in cooking. For larger amounts use an electric grinder kept for spices only, so your coffee does not pick up their smell.
How much you need
Grinding fresh takes very little: one teaspoon of seeds gives roughly one scant teaspoon of powder. Grind only what the day’s recipe needs. If a little is left over, keep it in a closed jar and use it within a few weeks, while it still smells. In our shop you can buy just a few grams of a new spice to try it without filling your cupboard.
When to add them in cooking
Many spices are at their best when warmed in fat: in India cumin or mustard seeds are sizzled in hot oil at the start of cooking. Delicate spices, such as freshly ground pepper or ground cinnamon, go in at the end so their aroma is not lost.
Paprika and chilli powder burn easily: put them in the hot oil for a few seconds only, then add the other ingredients straight away.
Classic blends to make at home
- Garam masala: cumin, coriander, cardamom, cinnamon, cloves and pepper, toasted and ground together.
- Gingerbread spice: cinnamon, ginger, cloves, nutmeg and star anise.
- Mixed pepper: black, white and allspice berries, kept in the pepper mill.
An easy test
Smell a teaspoon of cumin that was ground long ago, then crush a few whole cumin seeds and smell them. The difference explains better than any advice why grinding fresh is worth it.