1.   Mix the lamb, ginger, ground spices, two tablespoons of yogurt and seasoning in a bowl.

2.   Both seeds and ground spice lose flavor quickly.

3.   Airtight packaging preserves the quality of ground spices, which is why those little jars release such a wonderful aroma when first opened.

4.   Chefs are experimenting with sweet-sour sumac, the ruddy ground spice that looks as if it should be peppery but tastes shockingly of lemon.

5.   Contrary to popular opinion, ground spices will last a year or two with proper conditions, she adds.

6.   For the best flavor, grind your own spices from the whole spice or buy a fresh supply of ground spices.

7.   Ground spices like nutmeg, cinnamon, paprika and ginger require steady hands and a special paste to adhere.

8.   Ground spices and herbs should be added toward the end of cooking.

9.   Ground spices are compromised after just a few months.

10.   Ground spices like curry, five-spice powder or nutmeg, in very small quantities.