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How To Grind Every Spice | Method Mastery | Epicurious

Grab your mortar and pestle and come to attention because class is in session! Join Sana Javeri Kadri, founder and CEO of Diaspora Co., as she expertly demonstrates how to grind (almost) every spice you can imagine – getting each of them processed and ready for introduction to your favorite dish.

Find Sana & Diaspora Co. on the internet!
Instagram: https://www.instagram.com/DiasporaCo/
YouTube: https://www.youtube.com/channel/UCjoVqbozfWJHHLq386rwwbQ
Website: http://www.diasporaco.com/

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0:00 Introduction
0:28 Black Pepper
2:29 Nutmeg & Mace
4:20 Cardamom
5:32 Cacao
6:32 Sumac
8:02 Vanilla
9:20 Star Anise
10:23 Garlic
12:26 Chiles
15:20 Saffron
17:15 Cloves
19:02 Ginger & Turmeric
21:02 Cinnamon
22:41 Asafoetida
23:41 Cumin
24:42 Coriander
25:50 Fennel
26:56 Mustard
28:43 Conclusion

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How To Grind Every Spice | Method Mastery | Epicurious

29 Replies to “How To Grind Every Spice | Method Mastery | Epicurious”

  1. Interesting info however Star ANise was not ground just broken up – came here specifically for tips on that one so…maybe next time.

  2. To be honest and not to argue with the presenter, but powdered ginger has NOTHING on fresh ginger.

  3. I'd love to see a video on herbs too. Which dishes they go in best, when to put them into a dish during the cooking process, maybe some of their history too. Basil, parsley, thyme, oregano, tarragon, cilantro, dill, mint, rosemary, sage, chives, lemon balm, lavendar, st johns wort, savory, bay–and those are just the ones I grow in my own yard! (Not to mention there's fun variations like lemon thymes and that Mexican cilantro Saul pulled out.)

  4. Whyyyy do you want to dry garlic!! It's better when is freesh

  5. Today I learned that my spices will turn out better when presented with a little tune played on the tuba… I think it's a tuba

  6. thank you. I've never really been able to equate ground & dried spices to their fresh counterparts. This was a great video! Maybe we can get a video on fresh herbs too!?

  7. Asafoetida was used by the Romans, and the mysterious silphium was probably a Ferula species, namely *Ferula drudeana*!

  12. I loved that she explained everything in detailed too. Very entertaining and informative video I love it????

  15. Christopher Columbus coming to america and calling chiles “pepper” purely because he wanted to find pepper despite the fact that chiles don’t really look like pepper, has the same energy as mansplaining.

  17. those white fruits around the seeds of the cacao pod are actually edible and taste pretty good, a little sour but pretty sweet like mangosteen

  19. My grandma used to give me cumin tea, by boiling the dry seeds whole, she said it helps with bloating and digestion, similarly to fennel tea

  20. I love the scent of Coriander seeds… But those cilantro leaves for me… taste like dishwashing soap.

  24. bro Sana here is like, a supertaster or something. She's noting all these super subtle and nuanced flavors in things and when I eat them I'm just like, hmmm, cInNaMoN 😀 makes me want to try and pay more attention to detail when I taste things, maybe I can try to train it like I trained my eyes to follow small movement for catching bugs/butterflies!

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