How to Grind Whole Spices
Toast whole spices briefly to wake up their oils, then grind them in an electric spice grinder, or a mortar and pestle, just before use. Freshly ground spices are far more aromatic than pre-ground, which fades fast.
The gap between pre-ground and freshly ground spices is bigger than most people expect. Whole spices hold their aromatic oils; grinding them fresh releases a brightness that jarred ground spice simply cannot match.
Toast, then grind
- Toast whole spices briefly in a dry pan over medium heat until fragrant, this wakes up the oils. Watch closely; they scorch fast.
- Cool them so they grind to a clean powder rather than a paste.
- Grind in an electric spice grinder or a mortar and pestle, just before you cook.
Store whole where you can
Buy and store spices whole and grind small amounts as needed, they keep their punch far longer than pre-ground. Store both whole and ground spices airtight, cool and dark. Compare tools in the best spice & grain grinders.
Frequently asked questions
Why grind whole spices instead of buying ground?
Ground spices lose their aromatic oils quickly and go flat. Whole spices keep for far longer and, ground fresh, taste noticeably brighter and stronger.
Should I toast spices before grinding?
Often yes. A brief dry toast in a pan wakes up the oils and deepens flavour. Let them cool before grinding so they grind cleanly.
What is the best tool to grind spices?
An electric blade spice grinder is fast and fine; a mortar and pestle gives control and is great for small amounts. Keep a grinder separate from coffee.