12 Tips You Need When Cooking With Spices

Enter spices: A commodity that has not only been used for centuries to make food taste oh-so-much better but also changed the course of history. We often forget that the world's food looked very different not so long ago. India had no chili powder, the U.S. had no nutmeg, and Europe had no black pepper.

Beginning in the Roman era and peaking with the British Raj, the market for spices is directly responsible for establishing trade routes, promoting globalization, and developing infrastructure along coastal regions, per the BBC. It sparked a fight for dominance that would have far-reaching consequences across many continents and change our diets forever. As a direct result of this, in the 21st century, we have an array of spices at our disposal. It's possible to experiment with many cuisines previously out of reach: Mexican, Indian, Chinese, Ethiopian, Iranian, and many more.

Chances are you've used spices many times without thinking twice. From vanilla in desserts to black pepper on pasta, we use them more than we know — but cooking with an arsenal of spices can seem like a big learning curve. Spices have the power to either make or break your dish, and that can be daunting. We're here to guide you with tips and tricks that are easy to implement and guarantee success every time. Don't reach for the pre-made spice mix just yet — stick with us and unlock a new sense of confidence with these helpful pointers.

Did you know that how you store your spices directly impacts how long they last? Ohio State University suggests you should avoid storing spices above your stove, as exposure to heat will shorten the shelf life. In addition to temperature, there are three other threats to the longevity of spices: light, oxygen, and humidity (via the Polygon Group). Firstly, light because it causes elements within the spice to break down. Secondly, oxygen as it causes loss of flavor through oxidization. And finally, humidity, as it promotes mold growth and clumping.

We advise decanting spices from their original paper or plastic packaging immediately. Transfer the spices into clean, dry, and air-tight glass containers. Store these containers away from residual steam or heat; a dark kitchen cabinet or drawer is ideal, as long as it's at an adequate distance from your stovetop and fridge. Yes, it's preferable to avoid the fridge — seasoning brand Dash reminds us that refrigerators have high humidity levels that are detrimental to the shelf-life of spices.

The aim of cooking with spices is to enhance your dish with complex flavors. However, it's not as simple as adding a few teaspoons of spice to your pan. If you want to draw out the flavors of your spice to their maximum potential, there are a few techniques that you should have under your belt. The first is toasting your spices, a process that adds a whole new dimension of flavor to your recipes.

To get started, begin by adding whole spices to a heavy-bottomed saucepan. If you plan to make a spice mix, you can toast multiple spices in the same pan as long as they're of a similar size. Small spices will cook quicker than bigger ones, so it's best to toast spices with a variance in size individually. Additionally, toasted spices are best used in a recipe instantly, so we recommend only cooking as much as you require for your recipe. As per Indian food brand Kohinoor, the key to toasting your spices is to keep the heat low, "The gentle heat wakes and activates the secret aromas." Gently shake the pan and toast for around 1-2 minutes, or until the spices smell fragrant and begin to crackle. This method also works wonders for reviving old, stale spices.

As we've begun to establish, spices have the most intense flavor before they've been ground. Per Spices Inc, all spices contain what are known as volatile oils — chemical compounds that give them their discerning aroma and flavor. Grinding spices releases volatile oils, which is why freshly ground spices have an incredibly potent scent. The more time passes, the less concentrated the flavor and aroma become. That's why you should grind spices in small batches, using only as much as you need for one recipe. Don't stop at grinding spices for spice blends, either. Grind individual spices to use in your meals, too.

It's important to toast your spices before grinding them. This process makes them more brittle and easier to crush. While a traditional mortar and pestle works well for soft spices like black peppercorns or coriander seeds, hard ones require a more powerful gadget. We recommend an unexpected kitchen tool you can use to grind spices — a coffee grinder. Although this tool will make quick work of grinding even the toughest of spices, unless you want cumin-flavored coffee, we advise using it solely for seasonings. One downside to electric grinders is that spices tend to cling to small crevices. To prevent your pumpkin pie from tasting like chickpea curry, clean the electric grinder between uses by grinding bread or rice (both of which absorb the aromas). Use the resulting breadcrumbs or rice flour in any number of dishes.

When you picture spices, it is common to imagine either ground spices or whole spices — very rarely do we visualize fresh spices like ginger, garlic, turmeric, and vanilla beans in the same category. However, fresh spices are just as important, as they impart additional flavors and textures that you are unlikely to achieve with their dried counterparts. 

While fresh spices generally add a pop of interest throughout the recipe, they are also used to distribute flavor throughout the entire dish. It's all down to how you use them. They can be cut into matchsticks to garnish dishes (think julienned ginger on curry), ground into a fine paste with a microplane, or even blended into marinades. Vibrant and spicy, fresh turmeric is ideally suited to a recipe for haldi doodh, smoothies, or grated into curries. On the other hand, fresh ginger imparts more sweetness than ground ginger, which is more pungent and piquant in flavor — perfect for baking. Similarly, vanilla beans have a more potent taste than vanilla extract since alcohol and water dilute the latter. Experiment with the differences between fresh and dried, or why not use both in your recipes? 

What is the key to cooking a meal full of depth, complexity, and richness? From browning onions to adding garnishes like herbs, there are many ways to achieve a nuanced flavor. Expert home cooks know how to leverage spices to their advantage, and it all lies in a cookery technique called layering. This strategy refers to adding ingredients at different cooking stages, which helps develop elaborate taste sensations.

Most dishes will vastly improve by following this method. First, bloom whole spices in hot oil; next, add fresh spices, either grated or in the form of a paste; once they have cooked down, add ground spices; finally, top off your dish with finishing spice powders — these are typically spices that have been pre-roasted, like roasted cumin powder or garam masala. Each spice you add has a purpose and will build on the flavors of those added earlier. Whole spices infuse the oil with aroma and gently release a mild flavor into the dish, while seeds offer a pleasant burst of flavor when eaten. Fresh spices tend to have more vibrancy compared to dried ones, while ground spices intersperse throughout the whole dish, coating each ingredient with seasoning. Use each element in tandem to create an unforgettable culinary masterpiece.

Often we see people only cooking with ground spices. Whole spices are a woefully underused ingredient with so many uses, from savory to sweet. Cardamon, cinnamon, and nutmeg are known for adding gentle warmth to desserts while providing a gorgeous fragrance to rice dishes. On the other hand, poppy seed muffins are the most well-known usage of poppy seeds — but did you know that the white variety is a traditional ingredient in some Bengali dishes? Look beyond what you already know and explore new uses for these versatile spices.

You may want to remove some whole spices before serving your food, as accidentally biting a whole cardamon pod can be an unpleasantly jarring experience. While seeds like mustard, coriander, fenugreek, and cumin are fine to eat, spices such as cinnamon, cardamom, cloves, and star anise shouldn't be consumed in their intact form. Here's a tip: Once your whole spices have bloomed in oil, remove them from your pan and place them into a tied cheesecloth or tea infuser. As your dish is bubbling away, add the tea infuser back to the pan and enjoy the benefits of the spices without worrying about removing them before serving.