Ground spices have a shorter shelf life because more surface area is exposed to air, light, and moisture. Whole spices, on the other hand, can last for up to four years when stored properly.

But you'll want to use ¾ tsp. ground cumin and ground coriander and a generous ¼ tsp. ground black mustard (though, TBH, ground black mustard is less common, so you'll likely need to skip it).

Whole vs. Ground Spices . If you're serious about spices, buying them whole and grinding them as needed is optimal. Whole spices retain their flavors and aromas much longer than pre-ground.

Spices get their flavor from the oils they contain, and those oils remain intact when the spices are whole. Once ground, they start to lose that oil to the air, and the longer they sit, the more ...

Why do we avoid ground spices? In short, they go bad more quickly. Think of a peppercorn or a mustard seed or some star anise as an apple. When you cut an apple in half, it immediately starts to ...

American Spices of Ozone Park, New York is recalling its Spice Class Brand ground cinnamon. According to the U.S. Food and Drug Administration, the ground cinnamon is potentially contaminated with ...

Spices get their flavor from the oils they contain, and those oils remain intact when the spices are whole. Once ground, they start to lose that oil to the air, and the longer they sit, the more ...