Ground spices
Ground spices disperse through smooth sauces and marinades. Try ground cumin in lentils or a sauce, or stir paprika into oil before coating vegetables. Mix powders into onion or cooking liquid instead of leaving them on a dry hot surface.
Crushed and whole spices
Use crushed paprika when you want flecks of seasoning in a marinade or on the finished dish. Add whole spices to a slow-cooked broth so their flavour develops gradually. Remove the large pieces before serving if you want a smooth broth.
Single spice or ready-made blend?
Choose one spice when adjusting a specific flavour. A shawarma blend can save time when making a particular dish. Read the ingredients first if your recipe already includes salt, garlic or pepper. To compare ground and crushed spices, season two small, otherwise identical portions and taste them after cooking.
Storage at home
Keep jars closed in a dry place away from steam and heat. Use a dry spoon, label similar jars and follow the product’s storage directions. Browse Matbakhy’s spices and blends to compare the different forms.
