One advantage of using whole spices is that they can be stored for longer periods of time than ground spices. This is because the oils and flavors that give the spices their characteristic taste and aroma are better preserved when they are in their whole form. When using whole spices, they are often toasted or dry-roasted to release their essential oils and enhance their flavors before being added to a dish.
Whole spices are commonly used in Indian, Middle Eastern, and North African cuisine, where they are often added to stews, curries, and rice dishes. They can also be used to infuse flavor into teas and other beverages. Grinding whole spices just before use in a spice grinder or with a mortar and pestle can create a fresher and more potent flavor than pre-ground spices.