Techniques › Flavor and seasoning
Toasting and grinding whole spices
Beginner Flavor and seasoning
Toasting and grinding whole spices is buying spices whole, then grinding them yourself just before cooking for stronger, fresher flavor.
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How do you do it?
- Toast whole seeds in a dry pan over medium heat, shaking, 1 to 3 minutes until fragrant and a shade darker.
- Tip them onto a plate to cool for a minute so they grind cleanly.
- Grind in a spare coffee grinder or with a mortar and pestle, only as much as you need now.
- Store whole spices airtight, away from heat and light. Clean the grinder by grinding a spoonful of dry rice.
Why does it work?
A spice's aroma comes from volatile oils locked inside its cells. Grinding breaks the cells open and creates huge surface area, so ground spices lose aroma to the air within months, while whole spices keep it much longer. Toasting dries the seeds, which makes them brittle and easier to grind, and gently browns them for deeper, nuttier notes.
What are the common mistakes?
- Walking away while toasting — seeds go from fragrant to burnt in seconds.
- Grinding a big batch — it goes stale nearly as fast as store-bought.
- Grinding while hot — the oils smear and clump.
Still stuck? Watch someone do it on YouTube.
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