Whole spices hold onto their essential oils and aroma far longer than their ground counterparts, which is why they're the starting point for tempering (tadka) and many slow-cooked dishes. Toasted and ground fresh, they deliver a noticeably deeper flavour than pre-ground powder.
Got questions? We've got answers.
Whole spices retain their essential oils inside an intact seed, pod or bark, which slows the loss of aroma and flavour compared to ground spices, where more surface area is exposed to air.
Whole spices like cumin or mustard seeds are typically added to hot oil or ghee for a short time until they sizzle and release their aroma, either at the start of cooking or as a finishing touch.
Green cardamom has a lighter, more floral flavour and is used in both sweet and savoury dishes, while black cardamom has a smokier, more intense flavour and is used mainly in savoury dishes and garam masala.
Yes — whole spices like bay leaves, cinnamon sticks and star anise are traditionally used to infuse flavour during cooking and are usually removed or set aside before eating.
Store in airtight containers away from direct light, heat and moisture; whole spices generally stay flavourful for 2–3 years if stored properly.
Yes — a dedicated spice grinder or mortar and pestle works well, and many cooks prefer grinding fresh just before use for maximum flavour.
Yes — plain whole spices are naturally gluten-free.
Whole spices are typically dry-roasted in a pan over low-medium heat for a minute or two until fragrant, then cooled before grinding, to enhance their aroma.
Pricing varies by spice and brand — whole spices aren't necessarily more expensive, and their longer shelf life can make them better value over time.
Yes — whole dried red chilies are commonly used in tempering or ground fresh for a different texture and flavour profile than pre-made chili powder.
This varies by recipe — start with the quantity suggested and adjust to taste, as whole spices can be quite potent.
Yes — while they last longer than ground spices, whole spices will gradually lose aroma and flavour over time, especially if not stored properly.
Whole peppercorns retain more flavour over time and are often freshly ground just before use, while pre-ground black pepper loses potency more quickly once exposed to air.
Bulk pack sizes vary by product — check the individual product page for available sizes.
Yes — whole spices like mustard seeds, fenugreek and whole red chilies are commonly used in pickling as well as everyday cooking.