The beauty of many spices is their ability to provide up to six distinct flavors. For the best flavors and variety of tastes, you must start with whole spices. Even if the dish you’re making requires ground spice, you’ll get fresher, stronger flavors if you grind the spice as you need it. Each of the following techniques yields a different flavor and can be used with a wide variety of spices.

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1. Use the whole spice as is. One exception is whole coriander, which is rarely used as is because of its sharp flavor. But when it’s rubbed into pork tenderloin or beef, for example, and then roasted, the spice’s flavor transforms into a more mellow, slightly citrus one.

2. Grind the whole spice in a mortar and pestle or spice grinder. A coffee grinder reserved for spices works well. Grind until the texture looks like that of ground black pepper.

3. Dry-roast or toast the whole spice in a skillet for a few seconds or until the spice is one shade darker. Place the spice in a dry, heavy-bottom or nonstick skillet over medium-high heat. Shake the pan occasionally or stir the spices with a spoon about 1 minute or until the seeds turn reddish-brown and become highly fragrant.

4. Dry-roast or toast the whole spice in a skillet for a few seconds or until the spice is one shade darker. Cool the spice; grind it in a mortar and pestle or spice grinder. A coffee grinder makes an excellent spice grinder, but reserve it for grinding spices only.

5. Stir-fry the whole spice in hot oil 10 to 20 seconds or until the spice is one shade darker and nutty smelling. Watch it carefully—it can burn in a matter of seconds.

6. Stir-fry the whole spice in hot oil 10 to 20 seconds or until the spice is one shade darker and nutty smelling. Remove it from the oil; grind it in a mortar and pestle or spice grinder. Allow the spice to cool before grinding it.