• Buy whole as ground spices have lost a lot of their pungency
• Spices change! Over time and depending on how they are stored, spices oxidise and alter flavour!
• For maximum effect roast them for 1 -2 minutes on medium heat before you grind them. Move them around the pan to avoid burning. Some will jump and all will fill your kitchen with exotic aromas. The roasting releases their oils, enhances their flavour and makes them easier to grind. But be careful not to burn them!
• Use a Mortar and Pestle to pound and grind them. It is preferred because it bruises them to release and mix their goodness whereas a processor will chop them.