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Cooking With Spices

Method, heat, and timing

  1. 1Whole spices in hot fat
  2. 2Aromatics
  3. 3Ground spices, briefly
  4. 4Finish

When to add spices

Start here

Three guides that set up the rest of the section.

  1. 1How to Toast Whole Spices: 3 Cues to Stop Before Smoke
  2. 2Blooming Spices in Oil: 5 Steps and the Timing for Each
  3. 3When to Add Spices: 4 Stages From Dry Pan to Finish

Substitutions 60 substitution guides

What to reach for when the jar is empty, with the ratio to start from.

Techniques and how-tos 11 guides

The handling steps that decide how much flavour survives to the plate.

Quick answers

From the guides in this section.

Can you toast ground spices?

It is risky, since fine powder scorches in seconds. Toast whole seeds and grind them, or bloom ground spices briefly in oil.

Read the guide
What does blooming spices mean?

It means heating spices briefly in oil or ghee before liquid goes in. Most spice aromas dissolve in fat, so the flavor spreads through the dish.

Read the guide
Can I add spices at the end of cooking?

Yes, for spices meant to add a fresh smell, such as black pepper, garam masala and tender herbs. Turmeric and cumin need fat earlier.

Read the guide
Can I substitute any spice one for one?

Only when the two are similar in strength and job. Stronger spices, salted blends and fresh herbs need different amounts.

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Can you use ground mustard instead of mustard seed?

Yes, when the recipe needs mustard flavor rather than whole seeds. Use half a teaspoon of powder per teaspoon of seed.

Read the guide

About this section

Everything that happens to a spice between the jar and the plate: how to prepare it, when to add it, and what to use when you have run out. The substitution guides carry starting ratios, and the technique guides give the sensory cue that tells you to stop.