For the best flavor and value, go for whole spices

10/2/2009
By JIM ROMANOFF For The Associated Press 
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This photo taken Sept. 20, 2009 shows Chickpeas in Coconut Sauce. Freshly ground blends of pan-roasted chilies and coriander seeds provide a burst of flavor in this Chickpeas in Coconut Sauce an curry that can be served during Diwali, the Hindu celebration of lights. (AP Photo/Larry Crowe)
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When fat is cut from recipes, flavor can follow. That's when spices become the key to making lighter foods taste great. And if you want to get the most out of your spices, it's best to follow a few simple tips.

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Whenever possible, buy whole spices, says Raghavan Iyer, author of "660 Curries." Spices get their flavor from the oils inside. Once the spices are ground, the oils lose potency, which means freshly ground peppercorns pack more flavor than pepper purchased already ground.

Whole spices also are a better value. Stored in airtight, glass containers away from heat, says Iyer, whole spices will stay fresh for at least a year. Ground spices last for only a few months.

Buy spices from the bulk section of a natural food store so that you can buy only what you need for a short period. That helps ensure your supply is always fresh. Prices for bulk also tend to be lower than for packaged.

For grinding whole spices, a mortar and pestle are nice, but an inexpensive electric coffee grinder is faster and more convenient.

Iyer's recipe for curried chickpeas in coconut sauce gets a fiery burst of flavor from a freshly ground blend of pan-roasted chilies and coriander seeds.

The curry, which can be served as a side or main course, is traditionally prepared in India as an offering to the goddess of learning during the Hindu celebration of lights called Diwali.

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CHICKPEAS IN COCONUT SAUCE

Start to finish: 25 minutes

Servings: 8

5 teaspoons sesame oil or canola oil

2 tablespoons yellow split peas, picked over for stones

1 teaspoon coriander seeds

2 to 4 dried Thai or cayenne chilies, stems removed

2 cups water

1 teaspoon tamarind paste or concentrate

1 teaspoon black or yellow mustard seeds

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