Whole vs. ground spices
Whole spices keep their aroma oils inside intact cells. Grinding breaks those cells open and exposes the oils to air. Ground spices lose most of their aroma in about 6 months, while whole ones last 2 to 4 years.
Grind right before cooking
Grind spices right before cooking, using a mortar or a cheap blade grinder kept for spices only. The aroma goes into the pot instead of the air. Ground spice that has sat for months smells faint, so buy small jars.
Test yourself
Questions from the interactive lesson, with the answer and the why.
Why does ground cumin go stale faster than whole cumin seeds?
Broken cells expose more oil to air. Grinding opens the cells, so the aroma oils meet air and fade.
True or false: Ground spices keep their aroma longer than whole spices.
False. Whole spices keep their oils sealed inside. Grinding exposes them to air.
What went wrong? You keep ground spices in clear jars on a shelf right above the stove. They smell faint.
Heat and light fade the aroma. Heat and light break down the aroma oils. Keep spices cool and dark.
Fill the blank: Ground spices fade fast, so use them within about ___.
Ground spices fade fast, so use them within about 6 months. After about 6 months, ground spices lose most of their aroma.
True or false: Spices stored in sunlight fade faster than spices stored in a dark cupboard.
True. Light and heat break down aroma oils, so dark, cool storage keeps spices fresh longer.