In article >,
Je?us > wrote:

> On Wed, 19 May 2010 13:19:07 -0700, Robert Klute >
> wrote:
>
> <snip>
>
> >I go through coriander seed faster than anything else in my Indian
> >cooking. Most Indian spices I store as whole seed, in glass jars in
> >dark cupboards. They will keep for years that way. The only ground
> >spices I tend to keep are cumin, coriander, tumeric, and whatever garam
> >masala blend I am fond of at the time.
>
> Why do you buy cumin and coriander ground when you generally prefer
> whole seeds? Just curious.
>
> I've gone to the 'ol mortar and pestle this year for almost all
> spices. Favourite spices at this time a cumin, nutmeg, coriander,
> juniper, dill and peppercorns. It really does make a difference to
> grind them as you need 'em.

Why don't you purchase a grinder for the peppercorns?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine