The question comes up in almost every order we receive: should I buy whole or ground? The honest answer is that it depends on what you are cooking and how you are cooking it. Both forms have real advantages. Here is how to think about it.
What happens when you grind a spice ¶
Grinding breaks the cell walls of the spice and releases the volatile aromatic compounds inside. This is why freshly ground pepper smells so much stronger than pre-ground: the aromatics have not had time to oxidise. The trade-off is that once ground, those same compounds start to disappear. Ground spices are more immediately intense but have a shorter useful life. Whole spices are slower to release their flavour but hold it for much longer.
When whole spices are the right choice ¶
Whole spices are best when you want to infuse flavour slowly into a liquid or fat. Whole cardamom pods in a pot of chai, whole cloves in a braised meat, whole peppercorns in a stock. They are also the right choice when you want to grind fresh for a specific dish, which gives you the maximum aromatic hit at the moment of cooking. And they are the practical choice for storage: a jar of whole cumin will outlast ground cumin by a year or more.
When ground spices make more sense ¶
Ground spices are better when you need them to dissolve into a sauce, a dough, or a marinade. A curry paste needs ground spices because whole seeds would not break down evenly. A spice cake needs ground cinnamon because whole bark would not distribute through the batter. Ground spices are also more convenient for everyday cooking when you are not going to toast and grind to order every time.
The toasting step that changes everything ¶
Toasting before use makes a significant difference. For whole spices, a dry pan over medium heat for 60 to 90 seconds until you can smell them. For ground spices, the same pan for 30 to 45 seconds, stirring constantly. Toasting drives off residual moisture and activates aromatic compounds that are not released at room temperature. It is the single most impactful technique change most home cooks can make.
Our recommendation for most home cooks ¶
Buy the spices you use every day in whole form and grind them yourself as needed. A small stone or ceramic hand grinder costs around R$80 and lasts years. Buy the spices you use occasionally in ground form, in small quantities, and replace them every four to five months. If you want us to grind to order for you, note your preferred grind size when you order and we will do it the morning your order is packed.
If you are not sure which form to start with, the subscription box is a good way to try both. We vary the form based on what works best for each spice that month.