Spices are the soul of Indian cuisine, but when it comes to cooking, many people wonder whether to use whole or powdered spices. Here’s a quick comparison to help you choose wisely.
Whole Spices
– Flavor: They release flavor slowly and are great for dishes that cook for longer (like curries, biryanis).
– Shelf Life: Longer shelf life as essential oils are locked inside.
– Examples: Bay leaves, black pepper, cardamom, cumin seeds.
Powdered Spices
– Flavor: Give instant taste and color to dishes. Perfect for quick recipes.
– Shelf Life: Shorter than whole spices. Should be used within 6-8 months.
– Examples: Turmeric powder, red chili powder, coriander powder.
When to Use What?
– Start your dish with whole spices for a base flavor.
– Add powdered spices midway to deepen taste and color.
Pro tip: For the best of both worlds, grind whole spices just before use!
