Out to shop spices for your pantry at wholesale spice suppliers but can’t decide which one to choose: whole or ground? Well, you’re not alone. Deciding the right amount and form of spice is no less than a chemistry experiment. Slightly higher quantities may bomb your dish with intense flavour and colour, which does not seem pleasant. And lower content may not have that much impact on your food, making it bland and unpleasant.
Achieving the best flavour of your dishes depends on the right quantity and form of herbs and spices you use. For example, some prefer using whole spices, and some like to powder them. But when using one form in the absence of another, the old measurement rules may change significantly.
Determining the precise measurement of the spice is a skill and gaining this skill requires a lot of practice. Even seasoned culinary experts sometimes commit common mistakes while seasoning their dishes.
Whole and ground spices have a significantly distinct impact on the taste and aroma of your food. And to decide which one to use more smartly, you may require some trial and error experimentation. But to make this process a bit better for you, we have provided a little guide for you to refer to here. So, in this article, know a complete guide of whole vs ground spices.
How should you swap whole spices with ground spices?
Ground spices are more flavourful than whole spices because your smell and flavour receptors are more accessible to the volatile oils that spices contain. In addition, the grinding process breaks down the spice into small particles, exposing the essential oils that infuse that characteristic flavour into your dishes.
However, this is also a major disadvantage of ground spices. When you grind the spices, the volatile oils start evaporating. This means you have to use them within a short period to take the full flavour. Generally, ground spices can be fresh for up to 6 months. So if you are swapping your ground spice with whole spices, determine this factor.
The longer the spice powder stays on your shelf, the more it loses its flavour. Generally, this does not affect our health. But you may need more powder to achieve the right flavour for your food. The time frame is just a broad guideline, though. Not every spice is the same, so sometimes they may stay fresher than six months.
The best way to determine your spice powder’s piquancy is by tasting and smelling it. If it tastes and smells as sharp as it used to, you can use it in the same amount you used to put or the recipe calls for.
The amount of ground spices to use
One common question when swapping whole spices for ground ones is how to get the right quantity. Converting the ground spices with the whole ones is not a straightforward process. Taking as much powder as you would take a whole spice is not a correct measurement.
Because whole spices have distinct shapes, they can’t be measured equally with ground spices. For example, round-shaped spices such as peppercorns and coriander don’t sit neatly in your measuring equipment. Instead, they will have air pockets between them. And taking the same amount of powder version of these spices may make your dish slightly higher in these flavours.
The correct ratio of these spices would be ¾:1. However, this does not apply to every spice. For example, cumin has an oblong shape that perfectly sits in the measuring spoon without leaving any gap between the two seeds. So, it is okay to use cumin powder in a 1:1 ratio. Determining the portion of spices requires a common understanding of the measurement game.
How to grind the spices the right way
Grinding is an important process for spices. When done right, spices tend to retain their flavour for a longer time. You can grind your spices home with a coffee or dedicated spice grinder. If you want a coarse powder or want to grind only a small amount of spice for your dish, invest in a good mortar and pestle. Spices that are slightly roasted before grinding tend to have fuller flavours.
How to cook with whole spices
If you are using whole spices, make sure you use them at the initial stage of your cooking to give them ample time to release their volatile oils and infuse into the food. However, many whole spices should be removed after the cooking process. Biting aromatic spices like cloves or peppercorn may give an unpleasant eating experience.
Key takeaway
Both whole and ground spices are essential ingredients in our cooking. But because of different flavour content, there are distinct ways of using these spices in our dishes. The quality also affects the aroma and taste of the spice. Hence you should procure your herbs and spices from the right Indian spice exporter, who are renowned in their field and give assured guarantees on their spices.
