Frequently Asked Questions (FAQ)

Whole spice seeds generally hold onto their aroma longer because less surface area is exposed to air. You can toast or crush them just before cooking when you want a fresher, more noticeable flavor.
The small green cardamom seeds are found inside the pod. You can lightly crush the whole green cardamom pod for tea, coffee, rice, and slow-cooked dishes, or open it and grind the seeds for baking and spice blends.
Not always, but gentle dry-toasting can bring out more aroma in spices such as coriander seeds, fennel, and Heritage Cumin. Keep the heat moderate and stop once they become fragrant so they do not burn.
Despite the common search term allspice seeds, allspice is actually the dried berry of the allspice tree rather than a seed. Zaica’s Allspice has warm notes that can remind you of cinnamon, clove, nutmeg, and pepper, and works well in stews, meats, vegetables, and baked goods.
Yes. A spice grinder or mortar and pestle works well for many whole spices. With pods such as black cardamom, recipes may call for using the whole pod or removing and grinding the seeds depending on the flavor you want.
Keep them in tightly sealed containers in a cool, dry cabinet away from direct sunlight and the stove. Whole spices usually keep their aroma better when they are protected from heat, moisture, air, and light.