Convert Common Whole Spices into Ground Measurement

Whole spices have a longer shelf life and have a stronger flavor than ground spices. Pre-ground spices from the grocery store may also have been exposed to air and have gone stale. If you’re ready to start grinding your own spices, the first step is to purchase fresh, whole spices.

When cooking or baking, use these handy conversion measurements to ensure you have the exact amounts you need. This article helps to find the ratio of ground spices to whole spice and vice versa.

How to Use Whole Spices?

Some recipes call for whole spices and others may require ground spices. When the recipe calls for ground spices these measurements make it simple to convert whole spices into the exact amount you require once ground.

If you want your spices to have a more authentic earthy flavor, roast them first. Spices that have been toasted have a different, richer flavor. You want to prevent overcooking them since they won’t taste very good if they are burned.

How to Ground Whole Spices?

When it comes to grinding your whole spices there are few options. If you only need a small amount, a mortar and pestle is the way to go. You may want to choose a mortar and pestle that can hold 2-3 cups of ground spices because if it is too small the spices will be flying all over the place.

If you grind spices more often at your home or making a large amount of spices then the best option is an electric spice grinder or coffee grinder.

Which Spices are the best to Keep as Whole and Grind only when needed

When you store Whole spices they will keep their flavor until you’re ready to use them, especially the listed spices below.

• Nutmeg
• Mace
• Black Peppercorn
• Cloves
• Fennel Seeds
• Green Cardamom
• Black Cardamom

To convert your ground spices to whole spice proportions, use these measurements.

Whole Spice	Ground Spice
1 teaspoon Allspice berries	1 teaspoon ground allspice berries
1 teaspoon whole black pepper	1 1/2 teaspoons black pepper powder
Approximately 12 pods, shell removed (means pod has to be open to take the small seeds inside)	1 teaspoon ground cardamom powder
One 1 1/2-inch (4-centimeter) stick	1 teaspoon ground cinnamon powder
1 teaspoon coriander seeds	1 1 /4 teaspoons ground coriander
1 teaspoon cumin seeds	1 1/4 teaspoons ground cumin
1 teaspoon fennel seeds	1 1/4 teaspoon ground fennel
1/2 nutmeg	1 teaspoon ground nutmeg
1 teaspoon mustard seeds	1 1/2 tsp ground mustard
Approximately 12 cloves	1 teaspoon ground
1 teaspoon fresh grated ginger	1/4 tsp ground ginger powder
2 star Anise	1 tsp anise

Since the spice has a more intense flavor when it is freshly ground, you may want to lower the amount you use in recipes. Ground spices, on the other hand, quickly lose some of their flavors