WHOLE VS GROUND SPICES 

What makes whole and ground spices different from one another and which is preferable to use when cooking - are the frequently asked questions. The quick response is: When you consider the attributes of each, you can use both whole spices and ground spices in the cooking as per the need. The volatile oils—chemical ingredients that determine a spice's flavour—that are concealed inside the dried spice seed are exposed during grinding.

The volatile oils can be "wakened up" by toasting or roasting entire spices, which enhances the flavour intensity and vibrancy of a particular spice. To do this, roast entire spices in a dry skillet over medium heat. To stop them from burning, stir them around in the pan. The dry toasting should be finished in just a couple of minutes if your pan is hot.

If your oven is currently in use or you don't have enough space on your stovetop for another pan, you can alternatively dry roast whole spices in the oven. This method is frequently chosen in these situations. When the oven is ready, put the spices on a baking sheet or pan with a rim, and then preheat the oven to 350°F. Check to see if they are finished in 2 or 3 minutes. They ought to be prepared in around five minutes. However, keep an eye out and see that they don't burn out. If you think that the temperature is going to burn the spice, make sure you shake them midway through. 

The toasted spices can be pulverised and used right away once they are cool down to room temperature. Before use, ground spices can be toasted, although the method is different. Without a barrier between them and the hot pan, they burn readily. Put ground spices in a skillet with oil and let them "bloom" for about a minute to pre-toast them. The flavour of ground spices can be improved by doing this soon at the start of cooking, but they can also be added to a recipe without blooming.

SWAP WHOLE SPICES WITH GROUND

Our tongue can easily access the exposed volatile oils in ground spices and so, their taste is more flavourful than whole spices. Whole spices require extra work to extract their taste. You can use them whole or ground them yourself to allow the flavours to permeate the food you are cooking as well as the surrounding ingredients.

When using ground spices in place of whole spices, you should take the freshness of the ground spice into account. When volatile oils are exposed to direct sunlight, air or exposed environments, they tend to lose their flavour, aroma, and colour. 

Whole spices can stay fresh for one to two years depending on storage circumstances, but the thing about ground spices is that they start to lose their flavour after around six months. But remember, these deadlines are simply a general guideline. Spices kept out of the sun in a cool cupboard or pantry can keep their flavour for a lot longer than these predictions. 

A spice's power can most easily be determined by tasting and smelling it. You might need to use a bit more of that ground spice than is specified in the recipe if the food doesn't taste as fresh or smells like it has lost part of its aroma. Spices that have completely lost their aroma or taste flat or dusty should be thrown away. 

USING GROUND SPICE INSTEAD OF WHOLE SPICE - MEASUREMENTS 

The simplest way to use ground spice instead of whole spice is to use about three-quarters as much ground as you would use whole spice. For instance, use 3/4 teaspoon of ground coriander in place of the teaspoon of whole coriander called for in a recipe. Of course, there are considerations to take into account.

Round peppercorns and coriander seeds, which have a ball form, don't stack up neatly in your measuring spoon. They are separated from one another by gaps. Because they would disintegrate into considerably smaller pieces, it is preferable to use 3/4 teaspoon of ground spice for every teaspoon of whole spice.

There is less room between the seeds of smaller spices because they sit much more closely together in a measuring spoon, like cumin or caraway. These seasonings are more similar to a 1:1 ratio.

The above-mentioned ratio presumes that the ground spices are usually fresh. If the ground spices are a little bit older, you might need to add more ground spices to make it up for the loss of volatile oil content and the taste you require. 

The easiest approach to determine the amount of spice in your food is to taste it. All of the ratios mentioned here are merely rough guides for converting spices for measurement. Start with smaller quantities if you're unsure of the age of your ground spices or uneasy identifying the basic size and shape of the whole spice. You can start the cooking process with as little as half of the original amount of spice, taste as you go, and add more ground spice as needed.

GRINDING THE SPICES - HOW?

Mortar and pestle is the best way to grind your spices as grinders produce heat that can cause the spices to lose their aroma and flavour. However, there are some coffee grinders and spice grinders specially made for grinding spices. The technology maintains the temperature in the grinder, enabling the spices to retain their essence.

COOKING WITH WHOLE SPICES

When cooking, whole spices should always be used first to give the taste time to permeate the dish.

Some whole spices, such as fennel and mustard seeds, can be accidentally left in a meal. It might even be a pleasant surprise to bite into cooked entire mustard or fennel seeds because they can add an extra pop of flavour and texture.

However, many whole spices should be discarded after cooking. To bite into peppercorns or cloves, for example, is very uncomfortable for the palate. Long after the food has finished cooking, spices like cinnamon or star anise will still provide flavour. 

Knowing when and how to add or remove whole spices from a meal is one of the cooking challenges.

A little muslin bag or a piece of cheesecloth that is tied shut with kitchen thread can be used to infuse whole spices before adding them to a recipe. Place the spices on the cheesecloth or in the bag. Put the bag in your recipe to simmer, then seal it or secure it with a tie. Before serving, take the bag out.

If you bloom entire spices in oil before cooking, remove them with a spoon, place them in your infusion bag, and then incorporate the bag into your dish. Remove it before you're ready to eat, just like you would with any other infusion.

By adding ground spices toward the end of cooking, you can enhance the flavour of a meal produced with whole spices. The maximum possible presentation of these spices' flavours will result from this.

Don't let the strange appearance of a whole spice scare you. Toasted whole spices are more flavorful when used in oil, a dry pan, or the oven. Whole spices should be added early so their flavour can thoroughly permeate the meal. Ground spices can be added sporadically throughout cooking to create layers of flavour. Additionally, you can combine the use of whole and ground spices. When utilised properly, they are complementary components that offer a wide spectrum of flavours and can elevate our recipes to new heights. 

Elevating recipes is a reminder to use spices of good quality. Vasant Masala is a brand that offers genuine quality spices with original taste, flavour, and texture. Visit their website to explore a wide range of online spices.