Mastering the Spice Mill and Mortar
Freshly ground spices hold essential oils that dissipate within minutes of being exposed to air. Toasting whole seeds in a dry pan until their aroma fills the room, followed by grinding them while warm, extracts the maximum depth of flavor that pre-ground store-bought spices simply cannot offer.
Whole spices are a commitment to flavor.
Always toast your spices before grinding to wake up the oils. If you skip this, the resulting powder will be flat and dusty.
- Heavy-bottomed stainless steel or cast iron skillet
- Mortar and pestle or electric spice grinder
- Small fine-mesh sieve
What goes in.
- 3 tbspWhole spices (cumin seeds, coriander seeds, black peppercorns)
Heat is the catalyst
Toast your spices in a dry skillet over medium-low heat until they darken slightly and become highly fragrant. Grinding them immediately while they are still warm ensures they release their volatile oils fully.
The method.
Heat the skillet
Place your skillet over medium-low heat. Do not add oil or fat; the spices must be dry.
Toast the spices
Add the whole spices. Shake the pan constantly for 2-4 minutes. You will know they are ready when they turn a shade darker and the scent becomes sharp enough to notice from across the kitchen.
Cool briefly
Transfer the hot spices to a plate for 60 seconds. This keeps them from burning as you prepare the grinder.
Grind
Place in your mortar or grinder. Use a firm, circular motion with a pestle for a coarse, textured grind, or pulse an electric grinder for 10-second intervals until you reach a fine powder.
Sift
Pass the ground spices through a fine-mesh sieve to remove any woody husks or large, unground fragments.
When it doesn't go to plan.
Dedicate one electric grinder exclusively to spices so coffee bean residue does not interfere with your seasoning.
Clean a mortar and pestle by grinding a handful of dry rice; the rice absorbs the lingering oils and scents from previous sessions.
Only grind what you need for the immediate recipe. Stored ground spices lose their potency significantly within two weeks.
The ones that keep coming up.
Can I grind oily spices like cloves or star anise?
Yes, but they will clump in an electric grinder. A mortar and pestle is superior for high-oil spices because you can control the pressure and prevent a paste from forming prematurely.
How do I know if my spices have gone bad?
If they don't release a strong, recognizable aroma when toasted, they have lost their potency and should be replaced.
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