11 Indian Cooking Techniques That Change the Flavor

3. Grinding Fresh Spices

Grinding whole spices just before use preserves volatile oils that diffuse quickly once exposed to air. A short grind in a spice grinder or a rhythmic pound with a mortar and pestle keeps flavors alive and layered. Wet masalas—blends of roasted spices with aromatics and oil—create a bright, immediate flavor that bottled powders can’t match. For a quick homemade masala, combine roasted coriander, cumin, and dried red chilies, then grind coarsely. The tool matters. Mortar-and-pestle grinding releases a different texture and aroma than electric grinders, because the crushing motion bruises ingredients without heating them. Use a small electric grinder for efficiency, but reserve hand grinding for finishes like garam masala or green chutneys. Freshly ground spice blends lift simple dishes like stir-fries or quick dals. Keep whole spices on hand and grind in small batches—this simple habit leads to clearer, fresher flavors in everyday cooking.