Whole Spices or Ground Spices?
The aroma of whole (unbroken) spices stays sealed inside until their outer surface is broken; that is why cumin seeds or cinnamon sticks smell much more vibrant than spices that were ground months ago. Ground spices release their aroma quickly but lose it just as quickly — their aroma is strongest during the first 6 months after opening.
Whenever possible, grind whole spices fresh in a mortar or small spice grinder when you need them. For spices called for in large quantities in long-cooking dishes (soups, stews), whole spices work better; for spices used briefly and sprinkled directly onto food (salads, finishing touches), freshly ground spices give better results.
Blooming Spices in Oil — Releasing Their Aroma
The aroma compounds in many spices are oil-soluble; stirring spices in hot oil or butter for 30–60 seconds releases notes that would never emerge in their dry state. This technique is called blooming and makes a difference in curry, pilaf, and stew bases.
Blooming with a little oil is safer than toasting spices in a dry pan; dry spices can burn within 10–15 seconds and leave a bitter, sharp taste. Blooming is done when the spice aroma rises and the oil changes color.
When to Add Spices — Early or Late?
In long-cooking dishes (soups, stews, pilaf bases), spices are added at the beginning and bloomed with the onion; this allows their aroma to spread slowly throughout the dish. Strong spices such as cumin and cinnamon work well this way.
Volatile aromatics such as freshly ground black pepper, some dried herbs, and citrus zest are added at the end of cooking or when serving; long cooking drives off many of their delicate notes.
Toasting Whole Spices
Toasting whole spices such as cumin or coriander seeds in a dry pan over medium heat for 1–2 minutes, shaking frequently, heats the oils in the seeds and noticeably deepens their aroma. The seeds darken slightly and release a sharp, toasted smell; at that point, remove them from the pan and grind them.
The most reliable way to tell when toasting is done is by smell: remove the spices from the pan as soon as they begin to release a sharp, nose-prickling toasted aroma — even a delay of a few seconds can burn them.
Start Small, Add More After Tasting
Adding spices cannot be undone; starting with half the amount called for in the recipe and tasting as you go is much easier than trying to rescue an over-seasoned dish. This is especially true for chile peppers, garlic powder, and salty spice blends.
You cannot take a spice out of a dish, but you can always add a little more — let this one fact guide every decision about how much to add.
Fixing an Over-Seasoned Dish
An overly spiced dish can usually be diluted by adding an unseasoned base (water, broth, cooked vegetables, or uncooked rice); this increases the total volume and lowers the proportion of spices. Adding a fatty dairy product such as yogurt or cream can also soften the sharpness, especially with hot spices.
If dilution is not enough, set aside part of the dish, prepare a new unseasoned batch, and combine the two. This may not completely rescue the dish, but it lowers the overall spice intensity to an acceptable level.