That makes sense. Yeah from what I understand spices vary in how much time they can spend being sauteed. Ground spices have more surface area exposed and so will burn faster.
I’ve heard and experienced that freshly ground spices are notably better than pre-ground. It’s relatively easy to do in a mortar and pestle or with a spice grinder. And sometimes it’s good to dry roast them before grounding in order to “wake them up”.
That makes sense. Yeah from what I understand spices vary in how much time they can spend being sauteed. Ground spices have more surface area exposed and so will burn faster.
I’ve heard and experienced that freshly ground spices are notably better than pre-ground. It’s relatively easy to do in a mortar and pestle or with a spice grinder. And sometimes it’s good to dry roast them before grounding in order to “wake them up”.