Or is swapping sacrilegious?
, but you've noticed that the recipe calls for whole coriander, cumin, and black mustard seeds. Well, drat! All you've got is the ground stuff. What's a hungry, spice-loving person to do?First, you're not alone. It's common to find yourself in this conundrum! Often, you'll see that a recipe calls for whole spices—usually to be toasted and crushed, crushed and bloomed, or perhaps added straight to a stock/soup/braise/stew/cooking liquid.
But, for sake of convenience and to consolidate your spice cabinet, many of us only have the powdery counterparts. Don't lose hope.few things to keep in mind when you're going with ground. Let's review the dos and don'ts:. Why? Ground spices—at least when they're fresh and high-quality—have a more concentrated and immediate taste than whole because all of their flavor compounds have been brought to the surface, ready to hit your taste buds.
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