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All techniquesCrumble dried herbs between your fingers to release more flavor
Rub dried herbs between your fingers as you add them to a dish to help release their flavor.
Grind whole spices as needed for the best flavor (especially volatile ones)
For maximum flavor, buy whole spices and grind them when needed—especially nutmeg, cardamom, coriander, and peppercorns.
Buy spices in small quantities you’ll use within a few months
Spices lose aroma and flavor over time, so purchase amounts you can finish within a few months for better results.
Use small whole seed spices when you want crunch and bursts of flavor
Leave mild, small seed spices whole (e.g., cumin, coriander, fennel, mustard seed) to add texture and flavor that releases when bitten.
Make cloves easy to find by studding them into onion or citrus zest
Poke cloves into a piece of onion or citrus zest so you can retrieve them easily after cooking.
Make whole spices easy to retrieve by bundling or containing them
Tie whole spices in cheesecloth, bundle with string, or use tea bags/tea strainers so you can pull them out after cooking.
Remove large or potent whole spices before serving
Take out items like cinnamon sticks, cloves, and bay leaves before serving because they’re unpleasant to bite into.
Infuse spice flavor by steeping, steaming, or smoking
Instead of mixing spices in, you can infuse their flavor into foods by steeping, steaming, or smoking with the spices.
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