Spice rack

[Amrita]

I use whole spices such as sea salt, feneugreek seed, cumin seed, mustard seed, cardamom in the shell at the health food stores and then I use a mortar and pestle and grind them if needed or cook them whole. Cardamom, morter and pestle, break open shell, discard then fry seeds along with other spices. Cinnamon, cloves use the whole pieces, fry and then add sauces and simmer. Also grow curry leaves, allspice, cinnamon, nutmeg and cloves. Same thing, grind or use whole leaves. I cook Indian food mostly and it works fine. Also ginger and olena and hawaiian peppers. Ginger & olena (tumeric) I freeze whole, let thaw for about 10 minutes, peel with knife and chop, prevents stringiness. Hawaiian peppers cut in half and fry with whole mustard seeds.