We’re often asked, what’s the difference between whole and ground spices, and what’s better to use when cooking? The short answer is: Ground spices are just whole spices turned into powder, and both are useful in the kitchen when you consider their properties. The dried spice seed is torn apart during grinding, exposing the volatile oils—chemical compounds that define a spice’s flavor—that are locked inside. Toasting or roasting whole spices can help “wake up” those volatile oils, which allows the flavors to deepen and become more vibrant. To do this, put whole spices in a dry pan over medium heat and let them toast. Swirl them around in the pan to prevent burning. If your pan is hot, it should only take 2-3 minutes to complete the dry toasting. Whole spices can also be dry roasted in the oven, and this method is often the choice if your oven is already in use or you don’t have the stovetop space for another pan. Heat the oven to 350°F; when it’s ready, put your spices in a rimmed pan or baking sheet and place it in the oven. Check after 2 or 3 minutes on their doneness. They should be ready in about 5 minutes. Once the toasted spices are cool enough to handle, they can be ground and used immediately. Ground spices can be toasted before use, but the process is different. They burn easily without any buffer between them and the hot pan. To pre-toast ground spices, put them in a pan with oil and let the spices “bloom” in the fat for about a minute. This is often done right at the beginning of cooking and can enhance their flavor, but ground spices can also be added directly to a recipe without blooming.Whole and ground spices
