Cookbook
57
Freshness is everything.
Spices come in many dierent forms including seeds,
roots, bark, vegetables and leaves. But most spices
commonly used in cooking have a hard outer structure
that locks away the most flavoursome and intense
compounds found within. The hard outer layer forms a
barrier and protects the intensity of flavour. Spices will
stay fresh for around years or more when stored whole.
When spices are ground however, oxidation starts to
aect the flavour on all the newly exposed surfaces.
Flavours quickly become dull as oxidation leeches flavour
out over a period of days and weeks, and eventually all
that is left is a powder without its punch, or its aroma.
As taste is about smell, the oxidisation of aromatic
compounds will significantly diminish the smell and
flavour of your finished dish.
So grinding spices as needed creates high impact flavour
for all kinds of dishes. The classic tool for grinding spices
is the mortar and pestle, but there are also micro planes
and fine graters that can break down the hard outer
structures. Either way, it takes hard work, and it is dicult
to get a fine, even result.
The Boss™ grinds even the toughest of spices, like Dried
Iranian Lime, into a fine powder. The motion of the
ingredients up and through the blades keeps ingredients
circulating so the particle size is finer and more evenly
ground without adding excess heat. Whether you need
your spices coarsely chopped, or ground to the finest
powder, both are possible with small variations of the
blending time. The countdown timer is equally useful for
controlling the texture of spices.
Freshly ground spices 2 weeks
aer grinding
Store bought
Maximum
agrance & avour
Diminishing
Going going gone!