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Buying spices

Choose whole spices, small quantities, high turnover shops and clear origin.

A pile: the spice ground to powder, here with a spoon. Ground spice loses its aroma faster than whole.

Also: where to buy spices, spice shopping, bulk spices

The best advice for buying spices is to buy whole when you can, in small amounts, from shops with high turnover. Markets and ethnic grocers often sell larger volumes at lower prices than supermarket jars, and spice stalls turn stock quickly. Look for bright colour, a strong aroma, little dust and sealed packaging, and ask about harvest date and origin. Beware very cheap saffron and unusually bright powders. Compare by weight, not packet. Order unfamiliar spices in small packets and test them before bulking up. Specialist online sellers, farm cooperatives and Spices Board shops in India can offer traceable, fresh stock.

See also

Whole vs groundAdulterationSingle originShelf life

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The weekly digest

Every Monday: seven spices you may not know, what is cooking this week, and one blend explained step by step.