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Indian techniques · beginner

Dry grinding

Also: masala grinding, powdering

Grinding dry, roasted or sun-dried spices into a powder.

36 recipes use it

What it is

Dry grinding turns whole spices, dried chillies, roasted dals and other dry ingredients into powders and masalas. It is done in a mortar and pestle, a spice or coffee grinder, or the small dry jar of an Indian mixer-grinder.

Why cooks use it: Freshly ground spices are far more aromatic than pre-ground ones because the aroma compounds start to evaporate and oxidise once the spice is broken.

The science

Breaking the seed exposes its oil glands to air, so volatile aroma compounds evaporate and oxidise much faster than in whole spices. Friction heats the powder, which can drive off aroma and make oily spices clump.

Oxidation and rancidityAroma compounds and flavourCapsaicin and pungencyChanging texture: tenderising and crisping

Step by step

  1. Make sure spices are completely dry and cooled after any roasting.

  2. Break large items (cinnamon, dried chillies, nutmeg) into small pieces first.

  3. Grind in short pulses, shaking the grinder between pulses, so the powder does not heat up.

  4. Sift through a fine sieve and regrind the coarse bits if a fine powder is needed.

  5. Spread to cool for a few minutes, then store airtight in a dark place.

Heat and timing

Time: 30 seconds to 2 minutes in pulses.

How you know it’s right

  • Even, fine powder
  • Strong aroma when the lid opens
  • No clumps of oily paste

Common mistakes

  • Grinding warm spices
  • Running the grinder continuously
  • Grinding large quantities that go stale before use
  • Using a grinder that also grinds coffee without cleaning it

Troubleshooting

Powder clumping
The spices were warm or oily; cool them fully and grind in short bursts.
Coarse cardamom husks or cinnamon bits
Sift and regrind, or remove husks before grinding.

Restaurant DNA

How professionals do it

Masala producers and some restaurant kitchens use larger pulverisers and grind in batches, sifting for an even texture; whole spices are bought and ground as needed.

At home

Keep a blade coffee grinder only for spices, clean it by grinding a spoon of raw rice, and grind small batches.

General professional practice — not any particular restaurant’s recipe.

Food safety

  • Ground chilli is irritating to eyes and lungs; let the dust settle before opening the grinder.

Practise it

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