The difference maker. Dave prefers using a molcajete when prepping spices for his meals. If you don't want to go through the effort in using the heavy basalt stone you can simply use a coffee grinder or blender. It's up to you but the major point here is that pre-ground spices love their umph very quickly and whole spices retain their beautiful essence much longer since typically the skin or outer layer protect those compounds from degrading. Grinding whole spices is a world of difference vs using pre ground ones. I would name most all spices but the ones I believe should always especially be fresh ground are cardamom and coriander.
If you haven't tried any of our rub seasonings yet then now is the time! I fresh grind these and put them together every month so the product you are getting is fresh within the month! Recommended is Bar Sauce Rub as a universal easy choice and Kitchen Sink for something different and amazingly delicious!
