Whole and ground spices: how to buy, store and use them for the best flavour

The flavour of a spice is in its aromatic oils, and those fade with time, air, heat and light. That is why we pack spices in small 50 g and 100 g packs, so they're used while they still smell like they should.

Whole or ground?

• Whole spices keep their aroma much longer: jeera, saunf, dhaniya, kali mirch, laung, dalchini, elaichi, methi, rai and ajwain.
• Ground spices are convenient, but start losing aroma once ground and opened. Buy them in small packs and use them within a few months.
• The best of both: dry-roast whole spices on a low flame for a minute and grind them yourself for chaat masala, garam masala or jeera powder.

What's on our spice shelf

Ground spices

Haldi · Lal mirch · Dhaniya · Jeera · Garam masala · Kali mirch · Aamchur · Chaat masala · Hing

Whole spices

Sabut jeera · Sabut dhaniya · Kali mirch sabut · Lal mirch sabut · Lal mirch beaten (kutti) · Laung · Dalchini · Choti elaichi · Badi elaichi · Saunf (big) · Saunf (small) · Methi seeds · Ajwain

Mustard seeds

Rai · Kali sarson · Peeli sarson

How to store spices

• Use airtight glass or steel jars, and keep them away from the stove — the heat above the gas is where spices lose flavour fastest.
• Always use a dry spoon. Moisture causes lumps and mould.
• Don't keep the masala dabba on the counter in direct sun.
• Write the date you opened a pack on the jar.

How to tell a spice is fresh

Rub a pinch between your fingers. A fresh spice releases a strong aroma straight away. If you have to sniff hard, it has lost most of its flavour.

Tadka basics

• Whole spices go in first, in hot oil or ghee: jeera, rai, methi and hing.
• Ground spices burn quickly, so add them on lower heat, or with a splash of water or the tomatoes.
• Garam masala and kasuri methi go in at the end, for aroma.

Questions people ask

How long do ground spices last?

They are safe for a long time, but they lose their aroma steadily. Use them within a few months of opening for the best flavour.

What is the difference between big and small saunf?

Small (lucknowi) saunf is finer and sweeter, often used as a mouth freshener. Big saunf is used in cooking and pickles.

Which mustard seeds are used for tadka?

Rai, the small dark mustard seed, is used for South Indian and Gujarati tadkas. Kali and peeli sarson are also used in pickles and Bengali cooking.

See all spices

Updated 2026-11-09 · TransVeda, Udyog Vihar Phase 3, Gurgaon