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A dozen spices essential for every kitchen. Plus, how to personalize your pantry!
In a pinch? Equivalency chart for whole vs. ground and fresh vs. dried spices & herbs.
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Grinding
- Whole spices can be ground in a small coffee grinder, small food processor, pepper grinder, or mortar and pestle. CAUTION: Allspice and cloves contain eugenol, a clove oil, that can damage plastic parts in machine.
- To clean coffee grinder after use, add small amount of sugar and process. Discard sugar.
Toasting or Dry Roasting
Why?
- This process can accentuate and round the taste and aroma of spices such as cumin, coriander, mustard seeds, fennel seeds, poppy seeds and sesame seeds.
How?
- To toast, heat a heavy skillet over medium heat until hot. Add spice(s); toast 2 to 5 minutes or until spices are fragrant and lightly browned, stirring constantly to prevent burning. Remove from heat.
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