Prior to grinding, Indian spices are customarily dry-roasted, which releases volatile oils that enhance the flavours and smells. Cumin and coriander are two examples, thus in addition to providing whole seeds, we also provide them roasted and ground, ready to use in Indian cuisine.
Although some cuisines like to utilise entire herbs and spices in their cooking, others, particularly the more delicate foods of China and Japan, prefer to use ground spices. Star anise and Cassia Bark spice powders, for example, are commonly used in Chinese cooking. As a result, they're available whole or ground, allowing them to add subtle flavour to stir-fried meals, noodles, and dim sum.
