It is recommended when roasting whole spices in Indian cooking to cool them before grinding into a powder. Why do you need to wait for the spices to cool and what happens if you don’t?
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The reason to wait is that warm spices tend to clump when grinding, and the cooling step should help avoid this. I have a bladed coffee grinder that I use as a spice grinder. I rarely wait for toasted spices to cool. Sometimes they do clump in the grinder. I don't find it a problem, and just wipe out the ground, but sometimes stuck spices.
moscafj
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