I thought I was too lazy to grind spices. The other day I wanted a bit of clove powder for my hummus but only had whole cloves at home. I have a mortar and pestle so I got 3 cloves and ground them in seconds. Holy mother of gods is that thing aromatic!!! I don't think I ever experienced as much clove as that in my life. I knew freshly ground is more aromatic than pre-ground but that was ridiculous! I think there was more cloveness in that little mortar bowl than in a whole bag of ground cloves. ~After~ I rinsed it with water. I will be pestleing my stuff from now on this is awesome
Your assessment of spice oils incorrect. Volatile oils are typically what give spices their aroma. Lipidology is very complex though, and so generalizing is difficult.
cut a piece of round hard plastic, (you can use plastic cutting board), that will cover your mortar, make a hole in the middle for the pestle, this method should help to control the flying spices.
Heck yes! I cringed on some of your earlier videos when you pulled out some containers of pre-ground spices. It seemed incongruous that with your techniques and careful selection of other quality ingredients that the spices were not to the same spec. Next vid is roasting the spices before grinding and then blooming them in oil, right?
Yessir! Whole spices are optimum for flavor, but preground spices still have a place in the kitchen due to their convenience. They still have flavor, the main downside is they should be used or replaced within 6 months, which most people do not do. You are definitely onto something with that guess :)
Which tool is applicable for which spice? My "pepper grinder" seems to work on small spices but I read that I shouldn't use it on salt because that would damage the iron inside or something like that. And what about all the other spice grinders in different shapes and sizes on Amazon?
I like to have a variety of style of videos and the ones on Thursdays are short form videos so people can quickly watch, and hopefully learn something. I generally reserve the longer videos (like the Santa Maria BBQ) for weekend uploads. Also for the type of shooting, editing, and effects I do, it takes a lot more time than typical recipe videos with only a voiceover and fairly static video shots.
I thought I was too lazy to grind spices. The other day I wanted a bit of clove powder for my hummus but only had whole cloves at home. I have a mortar and pestle so I got 3 cloves and ground them in seconds. Holy mother of gods is that thing aromatic!!! I don't think I ever experienced as much clove as that in my life. I knew freshly ground is more aromatic than pre-ground but that was ridiculous! I think there was more cloveness in that little mortar bowl than in a whole bag of ground cloves.
~After~ I rinsed it with water.
I will be pestleing my stuff from now on this is awesome
E you're super underrated, definitely some of the best content on TH-cam
I'm glad you are watching and enjoying!
I'm Indian and we are born with spice in our blood. You are 100% correct in this video. i
You should visit a doctor ASAP!
Usually whole spices are roasted before grinding..makes a difference!
It's so good to see mace on your list. I had a tough time finding ground let alone whole. Mace is a huge flavour component of my sausages.
Hit your local Indian grocery store. They'll most probably have it.
@@pranaybharadwaj yes, I went 2 weeks ago and stocked up on a bunch of whole spices and dried chilies.
So helpful! I would love more info about herbs, such as whole thyme vs ground etc.
also good to store spices in airtight containers (regardless of if they r pre-ground or not)
Great video on the right way to use spices. Like 2 . First comment. Watched fully
Thanks AB, glad you enjoyed!
Wolfgang Puck says to roast your herbs for a bit to get an even more prominent flavor.
Wtiberon Spot on, I’m touching on the power of heat in the video next week!
I loved the video and info. Your intro alone got my sub. I’m tuned from here on out.
I'm African and we grind our spices on a stone. So much better. However, preground can work really well for seasoning meats.
Fresh ground is the only way to go
For optimum flavor absolutely! The convenience of the preground is nice sometimes though.
Your assessment of spice oils incorrect. Volatile oils are typically what give spices their aroma. Lipidology is very complex though, and so generalizing is difficult.
The more time spent making a meal the better it is going to be.
I tried using my mortar and pestle on black peppercorns. They went everywhere. I put them back in their grinder!
Haha I've been there with you. Peppercorns, coriander seeds, and mustard seeds are the worst culprits for flying spices.
Technique is to cover the bowl with your hand, gently tap them rather than grinding to begin with.
cut a piece of round hard plastic, (you can use plastic cutting board), that will cover your mortar, make a hole in the middle for the pestle, this method should help to control the flying spices.
Hello! Do you have a link to your mortar and pestle?!
Heck yes! I cringed on some of your earlier videos when you pulled out some containers of pre-ground spices. It seemed incongruous that with your techniques and careful selection of other quality ingredients that the spices were not to the same spec. Next vid is roasting the spices before grinding and then blooming them in oil, right?
Yessir! Whole spices are optimum for flavor, but preground spices still have a place in the kitchen due to their convenience. They still have flavor, the main downside is they should be used or replaced within 6 months, which most people do not do.
You are definitely onto something with that guess :)
Which tool is applicable for which spice? My "pepper grinder" seems to work on small spices but I read that I shouldn't use it on salt because that would damage the iron inside or something like that. And what about all the other spice grinders in different shapes and sizes on Amazon?
Maybe use a mortar and pestle for salt instead?
From where did u get the mortar and pestle?
"pre-gound?"
00:22 what is this SORCERY!
Videos have been too short lately, what's going on?
I like to have a variety of style of videos and the ones on Thursdays are short form videos so people can quickly watch, and hopefully learn something.
I generally reserve the longer videos (like the Santa Maria BBQ) for weekend uploads.
Also for the type of shooting, editing, and effects I do, it takes a lot more time than typical recipe videos with only a voiceover and fairly static video shots.
@@EthanChlebowski I appreciate all the time and effort you put into all your videos.
this is the secret behind good indian food