1.   As you toast the whole spices, the entire kitchen fills up with the nutty scent of cumin, coriander seed, cinnamon and cloves.

2.   Cooks agree that heavy stone mortars are the preferred choice for kitchen tasks that demand some force, such as grinding whole spices and roots.

3.   Crush dried herbs with your fingers before adding them to dishes and, for maximum flavor, grind whole spices just before you use them.

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

5.   Grind whole spices in a small food processor, coffee grinder, pepper mill or mortar and pestle.

6.   In Europe, it is common to find whole spices, salt and spice blends sold in bottles topped with grinding mechanisms.

7.   Remove the whole spices before serving.

8.   Remove the whole spices, if desired, or warn diners to look out for them.

9.   Remove the whole spices and lemon zest.

10.   Seeds and whole spices can be kept three to four years if properly stored, says Harrsen.