Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Healthy
  • Cakes and baking
  • Occasions
  • Cuisine
  • Barbecue
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Healthy
Cakes and baking
Occasions
Cuisine
Barbecue
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

How to grind spices

How to grind spices

Grinding whole spices to a powder is definitely worth the time and effort compared to buying pre ground spices. For a quicker method, use a spice grinder instead of a pestle and mortar.

You may also like

How to grind spices
Everything you need to know about East African cuisine
by Great British Chefs
Curry for Change
by Urvashi Roe
Vivek Singh’s 6 crucial tips for improving your Indian cooking
by Great British Chefs
Tandoori khumb
by Alfred Prasad
Indian potato cakes
by Alfred Prasad
Kothu parotta
by Alfred Prasad
Braised beef with a sweet potato and red lentil dahl (madras)
by Food Urchin
Leftover turkey biryani recipe
by Hari Ghotra
Spiced roast potatoes with coriander, cumin and black pepper
by Sumayya Usmani
Mumbai Sandwich
by Helen Graves
Moroccan spiced lamb confit
by Nazima Pathan
Spicy Carrot and Lentil Soup
by Dannii Martin
Pineapple chutney
by Chloë King
Quick chickpea and spinach curry
by Urvashi Roe
Pickled fennel
by Chloë King
Kashmiri-style roast leg of lamb with cranberries, pistachios and almonds
by Sumayya Usmani
Spice bags
by Food Urchin
Curried pulled pork with brioche buns
by Karen Burns-Booth
Peshwari lamb kebab
by Alfred Prasad
Lightly curried chicken with mango mayonnaise
by Galton Blackiston
Lifafa mushrooms, braised spinach roasted tomato-sesame chutney
by Vineet Bhatia
Hyderabadi shanks
by Alfred Prasad
The Pony and Trap curry sauce
by Josh Eggleton
John Dory with potato rasam
by Shaun Hill
Murgh Makhani
by Alfred Prasad
Hot chocolate biscuits
by Vivek Singh
Tandoor-grilled Alaska salmon with lime-leaf and spinach marinade
by Alfred Prasad
Kalonji Jhinga
by Alfred Prasad
Vegetable biryani pie
by Peter Joseph
Shuwa with fragrant rice
by Greg Malouf
Jungle style curry of turkey with fresh fenugreek
by Vivek Singh
Ajwaini Macchi
by Peter Joseph
Welsh Lamb koftas with cucumber sauce
by Andrew MacKenzie
Lobster masala
by Peter Joseph
Pepper chicken
by Alfred Prasad
Chaukandar gosht – Beetroot and beef curry with cinnamon and black cardamom
by Sumayya Usmani
Christmas steamed sponge pudding
by Louise Robinson
Baingan bharta macaroni cheese
by Deena Kakaya
Sweet potato and squash parathas
by Sumayya Usmani
Mini teriyaki pork burgers
by Nisha Thomas
Roasted Carrot, Mung Bean, Quinoa and Tomato Salad
by Deena Kakaya
Sophie's meat loaf
by Sophie Thompson
Chicken curry
by Alfred Prasad
Roast baharat and lemon marinated Welsh Lamb
by Anna Hansen
Fish molee recipe
by Alfred Prasad
Malabar prawn curry
by Peter Joseph
Monkfish curry
by Alfred Prasad
Paneer rogan josh
by Atul Kochhar
Tandoori duck breast with duck croquettes, apricots and pak choi
by Francesco Apreda
Stuffed pigeon with apple mostarda, cognac and amaretto
by Nadia Santini

NAVIGATE

Home > How to cook

© Great British Chefs 2019