For more robust flavors than you'll ever find in a pre-ground bottle.
I suppose it's a little late to ask that you add anything to your list of New Year's resolutions, many of which have already been broken by some, if not all, of you. But consider that a new year offers a sterling opportunity to take stock of yourand clear out all those dusty powders that haven't seen the light of day in a few months...or years.
But the best reason to buy whole spices is that they can be toasted on the stovetop and freshly ground, adding more flavor to a dish than any but the newest powders ever could. Toasting heats volatile flavor compounds in the spices, which makes them change shape and recombine to form new, more complex aromas.
You might be asking yourself: Why not just toast my preground spices instead? There are a couple of reasons. First, you probably don't know how recently your ground spices were ground. Second, because of their much greater surface area, ground spices are more prone to burning and likely to release their volatile compounds more easily, diminishing flavor in the final dish.
The process is simple. Dump the whole spices in a small skillet, set it over medium heat, and stir and toss the spices until they're nicely fragrant. That's it! They're ready to be ground. (Keep in mind that it's also never a bad idea to toast whole spices even if they'll be used whole, such as in a
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