GRINDING breaks down the structure of a spice and releases the flavor. I use a sturdy mortar and pestle to grind most dry and wet ingredients. To get a fine powder, add a small quantity of an abrasive, such as salt or sugar.
BRUISING AND CHOPPING herbs and spices before using helps release their flavor. For garlic or cardamom pods, I rub the outside with the flat of a knife, just enough to open them up.
TOASTING reduces the bitterness or magnifies the flavor of a whole spice like cumin seed (it’s
a good way to revive dried spices that have been sitting in your pantry for a while). Heat a dry skillet over medium-high heat, add the spice, and toast, swirling. Be vigilant: The darker the spice, the faster it absorbs heat, which is why black peppercorns burn faster than coriander seeds. As soon as you start to smell the spice, transfer it to a plate to cool. You can then grind it or use it whole.
TEMPERING (tadka in Hindi) is another form of toasting in which a spice or other seasoning is crisped in hot fat, such as coconut oil. The flavored oil and seasoning are then drizzled over the dish.