Spices

Spices may be used whole or ground; they may be dry roasted, or toasted, in a skillet, then ground and added to a dish; in the Subcontinent, they are often tossed whole into hot oil at the start of cooking. Buy whole spices and store them in tightly sealed, labeled jars away from heat and light. Dry roast or grind them, if appropriate, just before using, to ensure freshness and intensity of flavor. We use a spice/coffee grinder or a mortar and a pestle to grind spices. See also individual spices.