Whole vs ground
Whole spices are ideal if you’re slow-cooking and want to infuse flavour over time. They can also add texture to a dish or act as a final garnish – things like tarka dhal and shakshuka benefit from a scattering of toasted whole spices. Ground spices can catch easily, so be careful not to fry them for too long. But, they do infuse flavour more quickly into dishes.
Storage
You should always store spices in airtight containers in a cool, dry place, away from direct sunlight as this can bleach them and affect flavour. They can also be frozen in small containers if you have too much.
Potency
A spice’s intensity lessens over time – the flavour usually starts to degrade after about six months. While they’ll still be
