Grinding

This is one of the simplest but most effective ways of transforming a spice or another ingredient into a seasoning agent. The crushing action breaks down the structure and releases the flavors. I use a sturdy mortar and pestle to grind most dry and wet ingredients. (A spice mill or coffee grinder is more effective for dried edible rose petals and cinnamon sticks.) To get a fine powder with a mortar and pestle, add a small quantity of an abrasive, such as salt or sugar. You can also crush many whole spices, including peppercorns and cardamom seeds, by putting them in a small resealable plastic bag and pressing on them with something heavy, like a cast-iron skillet. Because grinding breaks down ingredients into tiny particles, it reduces their shelf life, so grind whole spices as needed to enjoy their full potency. When I need to grind spices and herbs in large batches for a condiment, such as Hot Green Chutney, I usually resort to a high-speed blender, which gets the job done in seconds.