round spices are just whole spices turned into powder, and both are useful in the kitchen when you consider their properties. The dried spice seed is torn apart during grinding, exposing the volatile oils—chemical compounds that define a spice’s flavour—that are locked inside.
Ground spices are more flavour-forward than whole spices because the exposed volatile oils are easy for your tongue to access.
To extract the flavour of whole spices, you need to take extra steps. You can grind them yourself or use them whole, allowing the flavors to steep out of the spice and into the surrounding cooking material.
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