1. Warm spices in a frying pan over a gentle heat. Give pan a shake every so often so that spices toast evenly and don’t burn.
2. The spices are done once they’ve turned a slightly darker, toasted colour and smell aromatic. Some seeds will pop or ‘jump’ when they’re ready.
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3. It’s possible to use a coffee grinder to grind spices, or take a pestle and mortar and tip spices into mortar. Don’t fill more than one-third full, otherwise you’ll find spices will spill out as you try to grind them.
4. Hold mortar steady with one hand. With other, stir pestle around mortar, twisting it against spices so they grind along bottom and sides. Larger spices might need a bit of a bash or a crush. Use pestle to mix and grind until spices are all reduced to same consistency, as coarse or fine as required.
5. Store spices in a cool, dark place in an airtight container.
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White China oval plate, White ceramic bistro plate, White China tea plate, Sophie Conran. Easy Induction ceramic frying pan (22cm), Kuhn Rikon UK. Loft 24-piece dinner set, Zwilling J.A. Henckels. Pestle and mortar, glass ramekin, chef's own.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
