When you grind whole spices with a mortar and pestle, you release natural oils that produce the tantalising flavours and aromas.
Whole spices keep for longer than ground ones, and grinding your own has the added benefit of allowing you to create your own flavour combinations.
Step 1: Place whole spices (we used a mixture of coriander seeds, cumin seeds and mustard seeds) in a small non-stick frying pan over medium heat and cook, stirring, for 30 seconds or until fragrant and the seeds begin to pop. (Larger quantities of spice will take longer to toast evenly.)
Step 2: Transfer to a mortar and gently pound with a pestle until finely crushed. (Alternatively, use an electric coffee or spice grinder.) Use spice mix immediately or store in an airtight container out of direct sunlight for up to 1 month.