How to bruise spices

by Great British Chefs8 December 2014

How to bruise spices

The aim of bruising spices is to help release their flavour and aroma from the inner seeds as well as add texture to a dish.

Place spices in a mortar
Use a pestle to bruise the spices in a downward circular motion
The aim is to gently bruise the spices, not completely crush them


Try this method when making curry dishes such as Shaun Hill's John Dory with potato rasam or Andy Water's Sweet potato and chicken curry.

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