Wilkens notes the bottling phase of The Spice House’s production line “simulates a bumpy ride.” As a ground spice is sifted into its jar, it settles in, ensuring each jar is filled to the top when it arrives in your kitchen.įor this reason, a measurement of freshly ground spice may be equal to even greater than its whole-spice counterpart. That means freshly ground spice takes up more room than most packaged spices. Grinding spices-whether you’re using a mortar and pestle or an electric grinder-introduces air to the mix. One other consideration: if you’re the kind of person who buys whole spices, grinds the entire contents of a jar in one go, and then stores the freshly ground spice in your cupboard, the measurements below may not apply. If their scent is weak, add a little extra.
If your ground spices are strongly aromatic, and you want to use them in a recipe calling for whole spices, you’re good to go with the ratios listed below. Then give them a good whiff every time you open the jar. How can you tell if your ground spices are potent? Both pros advise purchasing only small quantities of ground spices from a trusted source. While “spices with less volatile oil-such as coriander or Ceylon cinnamon-should be used in very short order after grinding.” Wilkens says “high oil spices-like nutmeg, cloves, or Vietnamese cinnamon-will stay potent for months if stored correctly,” away from light and heat. This question of potency depends largely on the volatile oil of the spice in question.
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