Whole Spices

Whole spices are the aroma bank — flavour stays locked until you crack, crush or grind, which is why sabut always outperforms pre-ground.

The Shelf

Green cardamom (the chai essential), bari elaichi for savoury depth, sabut kali mirch for fresh grinding, and kasuri methi for the finishing crush.

Use Notes

• Bruise elaichi before dropping in chai — sealed pods give nothing.
• Whole peppercorns in yakhni, fresh-crushed on karahi at serving.
• A year of shelf life whole versus months ground: buy sabut, grind small.

Pre-ground counterparts: ground spices.