In cooking it is common to "dry fry" and then grind whole spices to release flavour natural oils etc. The process s is said to increase the benefits of the spice. Does anybody go to these lengths or are you happy to use the powdered varieties straight from the bag. Or how about essential oil from spices, we all know about some of these.

In reply to Post #1
So many options it's hard to know. I'm happy to just use powder spices & chilli flakes when adding to particles, I do add them when the particles are reasonably warm though.

In reply to Post #1
This surely has to be the best way imo. I often make curry spice mixes this way and as soon as the spices are ground they begin losing their potency. You can definitely taste the difference between a freshly ground batch and a week old batch.

In reply to Post #1


Dry roasted and ground in a coffee grinder to a powder. Just enough for your needs, don't save it, do it fresh every time. A bit more of a faff but well worth it

In reply to Post #4
Totally agree from making a curry pov, bait just the same
Only thing I've ever wondered, even though results are fab, how many of the more volatiles are driven off.

In reply to Post #1
Powders straight from the bag do ok for me.

Hot madras powder, garlic powder (and a few drops of garlic eo), black pepper, paprika.