Three years ago in Austin, I stopped using pre-ground spices for good.

I was prepping for a big catering event and the flavor in my rub just felt flat, no matter how much I added. Last week, I toasted whole cumin and coriander seeds for a taco bar and the difference was like night and day. Do you think the extra five minutes to grind your own is actually worth it for a busy dinner service?

3 comments

3 Comments

the_thomas22d ago

Just watched a line cook try to season a steak with pre-ground pepper from a dusty shaker, looked like he was sprinkling brown sand. Marydavis is right about nutmeg turning to dust, but honestly, that stuff in the plastic jar has been dead for years. For tacos? You're basically paying for fancy colored powder if you don't toast and grind it fresh.

charles12222d ago

So you're saying the flavor difference was that big? I'm curious, have you tried doing a side by side test with something like black pepper? I wonder if the pre-ground stuff loses its punch faster for some spices than others.

marydavis22d ago

Black pepper is a great example, but honestly, what about something like nutmeg? The pre-ground stuff tastes like dust after a month.