Techniques
Grinding Spices at Home for Moroccan Cooking
Pre-ground spices from a supermarket shelf have often been sitting for months — or years — losing their volatile oils the whole time. Grinding whole spices at home is the single biggest upgrade you can make to your Moroccan cooking. The difference in aroma and depth is immediate and unmistakable.
At a glance
- Whole spices hold flavour until broken open — pre-ground loses its punch within weeks
- A heavy mortar and pestle works well for small quantities; an electric grinder handles batches
- Toast cumin, coriander seed and sesame before grinding for deeper, nuttier flavour
- Grind only what you need for the next few days — never grind a year's supply
Guide
The principle is simple: whole spices hold their flavour locked in their cells until you break them open. Once ground, the volatile oils that carry aroma begin evaporating. A jar of pre-ground cumin that has sat on a shop shelf for six months will have lost most of its punch. Whole cumin seeds, toasted in a dry pan and ground just before use, will smell ten times stronger — that's not exaggeration, it's chemistry.
For equipment, you have two good options. A mortar and pestle (ideally a heavy granite or marble one) gives you full control and works beautifully for small quantities: a teaspoon of cumin, a few peppercorns, some coriander seed. It also lets you feel the texture — you can stop at coarse or go fine. An electric blade grinder (the kind sold as a coffee grinder) processes larger batches quickly and gets a consistent powder; it is the better choice when you are making a batch of ras el hanout or la kama. Either works; the mortar feels more Moroccan, the grinder is faster.
Toasting before grinding makes a big difference for certain spices. Cumin, coriander seed, sesame and caraway all benefit from a minute or two in a dry frying pan over medium heat, shaken constantly, until fragrant and a shade darker. This develops deeper, nuttier flavour compounds. Do not toast delicate spices like saffron or paprika — they scorch easily. Cinnamon and ginger are used ground from sticks or dried root respectively, and are hard enough that they benefit more from the grinder than the pan.
Practical tips
- 1
Toast cumin, coriander seed and sesame in a dry pan for one to two minutes before grinding.
- 2
Use a heavy mortar for small quantities and an electric blade grinder for batches.
- 3
Do not toast saffron or paprika — they scorch easily and lose flavour.
- 4
Grind only as much as you need for the next week; store in a small airtight jar.
- 5
Wipe the grinder clean with dry bread or rice between different spice blends.
Frequently asked questions
Do I really need to grind spices fresh for Moroccan cooking?
You don't need to, but it is the single biggest upgrade you can make. Freshly ground cumin, for example, is dramatically more aromatic than pre-ground. The difference is immediate.
Mortar and pestle or electric grinder?
Both work. A mortar is better for small quantities and gives you control over texture. An electric blade grinder processes larger batches quickly — ideal for making a spice blend like ras el hanout.
Should I toast spices before grinding?
Yes for cumin, coriander seed, sesame and caraway — a minute or two in a dry pan develops deeper flavour. No for saffron, paprika and other delicate spices that scorch easily.
Try the recipes
Put the tip into practice with these free step-by-step recipes: