A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavouring or colouring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavouring or as a garnish.
A spice may be available in several forms: fresh, whole-dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for example, turmeric, and often must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are often used both whole and in powder form.
Use whole spices for maximum flavour any time you’re able to grind your own, or when adding them—either directly or in a sachet—to braises, stews, creams, teas, and other infusions. You can mellow the flavour of whole spices like mustard or cumin seed by toasting them in a pan until they pop. Use ground spices in applications where you want to disperse a lot of flavour: such as in baked goods and spice rubs. Try frying a mix of different ground spices in oil or ghee to blend the flavours.
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