Why whole spices, ground at home, taste different
Amma's Kitchen
Open a jar of freshly ground garam masala and the whole kitchen knows. That smell comes from oils in the spices, and they fade over time once ground.
Roast, cool, grind
We dry-roast whole spices lightly, let them cool, and grind them in small batches, so what reaches you is fresh.
Keep it fresh at home
Store in an airtight jar, away from the stove
Use a dry spoon
Buy smaller packs more often
