Whole or ground? Getting the most from your spices
A spice's flavour lives in its aromatic oils. Keep those oils in, and the spice stays alive. Here is how.
Why whole spices last longer
Volatile oils are, as the name suggests, volatile: they evaporate and oxidise once exposed to air. A whole peppercorn, cardamom pod or nutmeg protects its oils inside a natural shell. Grinding multiplies the surface area many times over, so ground spices fade much faster than whole ones.
Whole spices are the heart of our range, and every pack, whole or ground, carries a batch code so you always know what you are holding.
How to store spices
- Keep them dark. Light degrades colour and aroma. Keep jars and pouches in a cupboard, away from direct light.
- Keep them cool. Avoid the shelf above the stove, where heat and steam rise.
- Keep them dry. Always use a dry spoon. Moisture invites clumping and mould.
- Keep them sealed. Press the air out of the pouch and close the zip after each use.
When to grind your own
For black pepper, cardamom, nutmeg and cloves, grinding just before use makes a noticeable difference. A pepper mill, a mortar and pestle or a small spice grinder is all you need. Toasting whole spices in a dry pan for a minute before grinding deepens their flavour further.
A simple freshness test
Rub a little spice between your fingers and smell it. If the aroma is faint, or you have to search for it, the spice has lost much of its oil and will add colour more than flavour. Fresh spices should be immediate.
Explore the full collection, each with storage and kitchen notes.
