How to Use Whole Spices
- 1). Use a Microplane or other hand-held grater for large spices, such as cinnamon sticks or nutmegs. These spices retain more aroma and flavor when freshly grated, so it may be necessary to use a smaller quantity than your recipe calls for.
- 2). Use a mortar and pestle for spices that are easily ground, including most seeds and dried berries. Black or pink peppercorns, Szechuan pepper, allspice, mace and many other spices may be ground this way. A small amount of salt in the mortar provides extra friction and helps the spices grind more evenly.
- 3). Grind harder spices, such as cloves or cinnamon, in a mechanical or electric spice grinder. Inexpensive blade-type grinders are available at most department stores and kitchenware retailers. These grinders are fast and easy to use, but produce in inconsistent grind. Depending on the spice and the recipe, it may be necessary to sift the spice through a fine-mesh strainer.
- 4). Use spices whole, when applicable. Cinnamon sticks may be used in a variety of hot beverages, or may be infused into milk or cream. Cloves are often used whole in baked hams, or simmered in spiced tea and then strained out when serving. Peppercorns or allspice berries may be simmered in sauces, for a full, rich flavor.
