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.
Grinding right before use gives stronger flavor than buying pre-ground. Some spices are particularly volatile and lose key flavor notes quickly once ground, making them good candidates to keep whole.
The short version
- Fresh-ground spices taste stronger than pre-ground.
- Some spices lose flavor very quickly after grinding.
What you need
- electric coffee grinderoptionalSmall grinder suitable for spices
- mortar and pestleoptionalManual grinding option
How to do it
- 1
Buy the spice whole rather than pre-ground (especially volatile spices).
Nutmeg, cardamom, coriander, and peppercorns are highlighted as fast-fading once ground.
Watch this step - 2
Grind only the amount you need right before cooking.
This preserves the remaining spice’s aroma longer.
Watch this step - 3
Use a small electric coffee grinder or a mortar and pestle to grind at home.
Either tool works for small batches.
Watch this step
What goes wrong
Grinding a large batch and storing it for a long time
Grind in small amounts as needed.
Why it works
Grinding exposes more surface area and releases aromatics; those aromatics dissipate quickly after grinding.
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