Grinding toasted spices without cooling
It is recommended when roasting whole spices in Indian cooking to cool them before grinding into a powder. Why do you need to wait for the spices to cool and what happens if you don’t?
Best Answer
The reason to wait is that warm spices tend to clump when grinding, and the cooling step should help avoid this. I have a bladed coffee grinder that I use as a spice grinder. I rarely wait for toasted spices to cool. Sometimes they do clump in the grinder. I don't find it a problem, and just wipe out the ground, but sometimes stuck spices.
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Why let spices cool before grinding?
Remove them quickly from the skillet to prevent overcooking. And be sure to cool them completely before grinding to preserve their aromas (more on grinding below). It's not necessary to toast whole spices if using them on a grilled or high heat-roasted item, they'll toast while cooking.Should you toast spices before grinding?
Toasting spices in a dry pan draws out their flavour and allows their qualities to permeate through a dish. Toasting spices is best done before grinding, just keep an eye out so they don't burn.How do you grind roasted spices?
How to Grind and Toast Spices and Herbs: A Step-by-Step GuideWhat is the traditional method of grinding of spice?
Methods for grinding spices for modern households normally include electric pepper grinder (for dry spices - like black pepper and cinnamon) or electric blender (for wet spices - like onion, ginger and chili paste).Toasting and Grinding Spices - Cooking With Melissa Clark | The New York Times
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