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Crushing in a mortar or blender.

Most cooks store their spices as whole spices as this is how they retain their flavour and aroma for a long time, unlike ground spices. When adding spices to a spice blend you certainly need to grind them. Soft spices should be ground in stone mortars while being added little by little – 2 tablespoons per grind. For effective grinding, move the pistil along the seeds in a circular motion. A coffee grinder or blender in turn is very useful for grinding more solid types of spices and giving a powder thickness to the mix. Fresh ingredients such as ginger, garlic, chili and herbs can easily ground in the same mortar. For a more homogeneous paste, use a blender when grinding fresh ingredients. The smaller the pieces you put in the device, the more uniform the paste will be. To combine all the ingredients into a homogeneous paste, you need to add a little of vegetable oil.