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Toasting and Grinding Spices - Cooking With Melissa Clark

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Published on Jan 15, 2013

Is grinding your own spices really worth the effort? Melissa Clark explains why the answer is yes.

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  • AlexisKhana

    AlexisKhana 4 months ago

    no you wouldn't, the shells of the cardamom are not spicy, but taking the shells of is not easy

    ·

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    in reply to chris7toronto (Show the comment)
  • lopside0

    lopside0 4 months ago

    parchment paper and an iron fry pan would be an effective alternative to the third option. 

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  • KingVikram

    KingVikram 4 months ago

    My mom makes garam masala like this. As a kid I used to go up to the building terrace to dry the spices in the sun and then bring them down in the evening to grind them up. The masala (spice powder) is good for the first couple months. After that it slowly becomes less spicy and less flavorful. Make some mutton or chicken biryani with these ground-up spices. You won't forget the taste ever!

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  • melonbarmonster

    melonbarmonster 4 months ago

    This woman sucks. Stick with helping other people write books please.

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  • iSpeakKonglish

    iSpeakKonglish 4 months ago

    WHAT KIND OF SPICES DID YOU USE?!??!??!??!?!??

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  • Emily Gaudet

    Emily Gaudet 4 months ago

    I think I've also seen people using a spare pepper grinder too

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  • chris7toronto

    chris7toronto 4 months ago

    I would have taken the shells off of the cardamom pod. Would I be doing it wrong?

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