The Seed Spice Cabinet: Ten Whole Seeds Worth Keeping in Your Kitchen

You do not need forty spices to cook with variety. A cabinet built around whole seeds covers a huge range, because whole seeds hold their flavour much longer than ground spices. Here is a practical set of ten, with notes on how each one behaves.

The everyday five

Cumin, coriander, mustard and fennel seeds are the workhorses. Cumin is earthy and warm. Coriander is lemony and mild. Mustard seed, black or brown, is hot and nutty when fried in oil. Fennel is sweet and licorice-like. Together they appear in countless curries, rubs, pickles and stews. Nigella adds a slightly oniony, peppery note and is lovely on breads.

The supporting cast

Fenugreek is bitter-sweet and powerful, so use it by the pinch. Caraway pairs with cabbage, rye and potatoes. Cardamom gives sweet-floral warmth to desserts and rice. Ajwain adds thyme-like heat to flatbreads and beans. Celery seed or dill seed suits pickles, dressings and potato salad. Pick one or two that match the food you cook most.

Whole or ground?

Whole seeds stay fresh for around a year or two if stored well. Ground spices often lose their power within several months. If you toast and grind seeds as you need them, you get a much brighter flavour. A cheap blade coffee grinder kept just for spices, or a mortar and pestle, is all you need.

How to toast

Toast seeds in a dry pan over medium heat for 30 to 90 seconds, shaking often, until they smell warm and slightly darken. Some seeds, such as mustard, pop, and cover the pan to stop them leaping out. Fenugreek turns bitter if over-toasted. Remove them from the pan the moment they smell right, because they continue cooking from the heat.

In Indian cooking, whole seeds are sizzled in hot oil or ghee before other ingredients go in. This is called tempering, or tadka, and the oil carries the flavour through the dish. It takes under a minute. Mustard seeds should pop first, then add cumin, then curry leaves or chilli. You can pour a tadka over cooked lentils or yoghurt just before serving.

A basic mix of equal parts cumin, coriander and fennel works for roast vegetables. A Bengali panch phoron blends fenugreek, nigella, cumin, mustard and fennel in equal parts. A mix of caraway, fennel and coriander is lovely on pork or cabbage. Store blends in small jars and label them.

Storage and buying

Buy from shops with a quick turnover, such as Asian and Middle Eastern grocers, where whole spices are cheaper and fresher. Keep jars airtight, away from the stove, sunlight and humidity. Write the purchase date on the lid. Replace any seed that has lost its aroma.

Cautions

Spice seeds are generally safe in cooking amounts. Carrot-family seeds such as celery, caraway, cumin, coriander, fennel, dill and anise can trigger allergies in people sensitive to celery or mugwort. Mustard is a major allergen in some countries. Large amounts of any spice, or concentrated extracts, are not the same as cooking use. If you are pregnant, take medicines or have a medical condition, ask your doctor about spice supplements.

This article is general information, not medical advice.