Whole Spices or Ground Spices – Which Should You Be Using?
Should you cook with ground spices or whole spices? And is there really a difference between the two?
In this article, we'll take a closer look – and help you get more flavour out of every dish.
Ground spices are typically what you'll find on the supermarket shelf, and what most people have stashed away in their kitchen. They're convenient and inexpensive – but if you're chasing the best possible flavour, they aren't always the right choice.
Why You Should Be Using Whole Spices
Our clear recommendation? Whenever you have the chance, reach for whole spices.
That doesn't mean tossing whole peppercorns or coriander seeds straight into your dish. Instead, by using a mortar and pestle or a spice grinder, you get to combine the best of both worlds: the deep flavour of whole spices and the convenience of ground ones.
Just like coffee, spices taste significantly more flavourful when freshly ground. The aroma is brighter, the flavour profile far more interesting – and because each pinch carries so much more taste, you'll naturally find yourself using less.
As soon as a spice is ground, the essential oils and aromatic compounds start to release – and the longer it sits, the more flavour it loses. That's exactly why freshly ground spices have such an unmistakable edge over the pre-ground versions sitting in your cupboard.
Want Even More Flavour? Toast Your Spices
For savoury cooking, there's another simple trick that takes your spices to the next level: toasting them before use.
Gently heating spices in a dry pan helps to release the natural oils trapped inside them, giving your dish a deeper, richer and more complex flavour. It's a small step that makes a huge difference.
How to Toast Spices
Start by placing your spices in a dry pan over medium heat. Keep the pan moving with a constant gentle "shake" so the spices roll around and toast evenly – this prevents them from burning.
Once they smell beautifully fragrant (this usually takes just 1–2 minutes), they're ready to use in your dish.
A small tip: while you can toast pre-ground spices, whole spices respond best to toasting – they release their oils more evenly and develop the most pronounced flavour. So if you really want to make the most of this technique, start with whole spices, toast them, and then grind them fresh.
