Every great kitchen stocks both whole and ground spices — but knowing when to reach for whole spices and when to grab the powder is what separates good cooking from great cooking. Here’s the simple rule of thumb professional cooks follow.
Reach for whole spices when flavour needs time
Whole spices — dried red chillies, turmeric fingers, coriander seeds — release their essential oils slowly. That makes them ideal for dishes with long cooking times: biryanis, slow-cooked dals, pickles and oils. They also hold their aroma far longer on the shelf than powders, which is why many cooks buy whole spices and grind small batches fresh.
Reach for ground spices when flavour needs speed
Powders disperse instantly. A spoon of red chilli powder blooms into hot oil in seconds; turmeric powder dissolves evenly into a curry base. For weeknight cooking, marinades and finishing, ground spices are unbeatable for convenience and consistency.
The best of both
Keep whole spices for tempering and slow dishes, and fresh powders for everyday speed. If you buy whole spices online, look for intact, aromatic pods and seeds — and store them airtight, away from light. Explore our whole spice collection to start.
Whole and ground, 50g to 1kg.