Few things in the kitchen are as disappointing as opening those spice jars that have been languishing at the back of the cupboard. Vibrant, aromatic and flavourful they are not, which means neither will the dish they are supposed to bring to life.
Avoiding insipid meals calls for using whole spices, freshly ground just before cooking – take it from the pros. As the chef whose flair with spices saw him described as “a real master of art” by Monica Galetti on his way to coming in second place on MasterChef: The Professionals 2020, Santosh Shah, is an authority on these things. He recommends always using whole spices over their ready-ground counterparts.
“Whole spices retain much more flavour, and keep longer than ground spices if you store them in an airtight container,” he says. “The flavour and aroma of spices come from the oils inside, which begin to degrade when exposed to the elements. Ground spices lose 50 per cent of their aroma in just five days, and it’s impossible to tell when you buy spices from a market or store, when they were blended.”
Shah says having a spice grinder means you can “grind as you go, and it’s so worth it”. And once you’ve made a spice powder from whole spices it will remain fresh for four to five days if kept in an airtight container in a cool, dry and dark place away from sunlight, he adds.
Knowing what spice grinder to buy comes down to your kitchen and the space you have, what you plan to mill in it, and whether you are willing to use a bit of elbow grease with a manual device or would prefer an electric model.
We tested a range of both manual and electric grinders with a variety of different spices to help you make the choice. Whichever grinder you opt for, you will be able to fill your home with beautiful aromas and take your cooking to the next level with this useful kitchen aid.
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