Should you use ground spices or whole spices when cooking? And is there really a difference? We take a closer look in this article.
Ground spices are typically what you will find in the supermarket and what most people have in their kitchen. They are practical and inexpensive – but not the best option if you want to get the most flavour.
Why you should use whole spices
My clear recommendation would be to use whole spices whenever possible. However, this does not mean that you should throw whole spices into your food.
By using a mortar or spice grinder, you can combine the best of both worlds.
Just like coffee, your spices taste much better when they are freshly ground. This means that you need to use significantly less of your spices, and the flavour profile is much more interesting.
As soon as the spices are ground, a lot of oils and aromas are released – and the longer you wait, the more flavour the spices lose. That's why your spices will taste significantly better when they are freshly ground rather than crushed when you buy them.
Get more flavour from your spices by roasting them
In savoury dishes, it is a good idea to roast your spices before using them in your dish. Roasting the spices releases the oils in the spices, giving a more penetrating and complex flavour.
How to do it
Start by placing your crushed spices in a frying pan over medium heat. Shake the pan constantly so that the spices are constantly turning and do not burn. Then use the spices in your dish.
