Cooking For Engineers

[OscarTehGrouch]

Very simple... I would like to have a list of (reply or point me to a link/information) with...

What spices should you keep whole and grind on the spot...

What spices it doesn't matter...

[DrBiggles]

[Michael Chu]

The only thing to watch out for when grinding your spices is that using volume (for example, one teaspoon) will often result in too much or too little (by as much as a factor of 2 or 3) of the particular spice due to how finely you can grind the spice. Unfortunately, spices are often added in such small quantities that measuring with a scale is nearly impossible unless you own one specifically designed to measure to perhaps the 1/2 gram (1/10 gram would be bettter). Barring that, you'll probably want to do some trial and error experiments first to get a feel for how much freshly ground spice is actually going into a recipe (vs. using preground).

[Thor]

I don’t think there is a simple, definitive list of spices that should be kept whole. I agree with the norm that dictates freshly ground lends better flavor than those spices purchased already ground. I do not think the choices should be made based on a global list some other chef has developed, but should be a list you develop based on your tastes and cooking habits.

I’m too lazy to get out a spice grinder every time I reach for some flavor. And some items, like cinnamon are a pain in the butt to grind. And others, like nutmeg or mace mean that you’re going to be playing with your nuts before baking. Not for me.

I only keep whole spices that I regularly use whole, like mustard seeds, cumin, cardamom, bay leaves, or cinnamon. Or ones that need toasted before grinding, like cumin and coriander. Or ones use cracked, like coriander. And of course, black pepper should be purchased whole for on the spot grinding.

Or if I’m going to make batches of spice mixtures that serve their own specific purposes, I will buy whole spices to grind together. For instance, for batches of garam masala, chile powder, or rub for pork butt/bbq I will mix whole spices right in my grinder and blend till powdered.

[IndyRob]

I'm in total agreement that fresh/whole is always better. But let's face it, convenience does matter. After using fresh ground black pepper exclusively for several years, I just bought a small jar of coarse ground pepper. I use enough that it won't be around for long and I've found the feeling of a quick shake quite liberating.

It's also nice if you're doing a spice rub and you need a tablespoon or more of ground pepper. Hand grinding that much is a real pain unless you resort to a Alton Brown electric drill contraption. Although on some days it is nice to take your time and craft something.

I feel similarly about garlic powder. It does have its place. It can even suit some dishes better than fresh. So, I guess I'm agreeing with Thor in that you have to take the whole picture into account. It's probably more important to try all the various forms of an ingredient so you'll know what to use when you know what you're looking for.

[watt]

I would certainly agree that spices stored whole then ground just prior to use is the way to go. And don't forget that spices should be kept in sealed (glass) jars, in the cool, out of direct sunlight. Many ground spices need ditching after 6 months or so, on the other hand whole pepper (properly stored) can last for years.

If making spice blends, don't roast unless told to do so (from a good book/site), it is not necessary for most spices (only coriander cumin and fenugreek change significantly) and all you are liable to do is lose flavour.

If making garam masala use only cardamom, cloves cassia and mace/nutmeg. Finely grind together and store in an air tight jar with rubber/silicone seal. The smell (and therefore flavour) is very intense, much more so than shop bought masala, which usually contains cheaper coriander cumin and other spices.
HTH
watt

[Guest]

you don't store your spices in a nitrogen atmosphere, with UV-absorbing dye in the glass jar?!?

Girlie boys!

[Watt]

I know its tongue in cheek, but intelligent storage will lengthen shelf life. And it's not only UV light that will cause problems with coloured spices, any colour may (though the glass would stop most of the UV anyways).

Watt

[cloud_swift]

Regular glass only stops about half the UV. It gets most of the UVB and lets most of the UVA get through. There are UV-filtering glass and plastic products that filter almost all the UV (98%) that I've seen for conservation framing, but I don't know where you would get bottles made of them. I just keep my spices in a drawer.

When grinding cardamom, do you grind just the seeds or the whole pod? I've seen conflicting recommendations on that.

[Watt]