Vacation time is the perfect time to spice up your menu, but did you know that use spices in your entire form "all" adds a new dimension to cook? Many years ago, on a trip to India, my eyes were opened to the joys of spicing "fashion all-y". Whole spices and spices, recently, floor throughout its way add depth of flavor to foods that quickly will turn it into a devout! Remember having been invited to dinner at the home of a well-known movie producer in Bombay (now called Mumbai).One of the many aromatic dishes that were served was a dish of basmati rice laced with cardamom pods, whole pieces of cinnamon and cloves whole. I was accustomed to "dirty" rice in Louisiana, but never had I come across a dish so delicate!
All keep fresh ground spices over ones and you can grind as much or as little as you need. For starters, keep the following on hand:
There are many spices whole, but this list will begin. When grind spices whole fresh, their best results will come with a spicy or grinder electric coffee grinder. You can also use a mortar and pestle. Grind spices aroma delightful fresh releases and vital natural oils. For more results, dry roasted whole spices, stirring constantly, 
in a dry frying pan for a brief 30 seconds to a minute over medium heat. Spices and seeds become perfumed.Remove from heat, cold and grind!Remember, it's best fresh grind spices, just before you use them. the results are worth it! if you happen to have plenty of ground spices store in an airtight container for up to one month.Here are some ideas of spiced whole recipe:
For more tips and recipes using spices, check out our Holiday Spice Guide.
You have a favorite way to cook with spices whole? I would love to hear about it!
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