The aim of bruising spices is to help release their flavour and aroma from the inner seeds as well as add texture to a dish.
1
Place spices in a mortar
2
Use a pestle to bruise the spices in a downward circular motion
3
The aim is to gently bruise the spices, not completely crush them
Uses
Try this method when making curry dishes such as Shaun Hill's John Dory with potato rasam or Andy Water's Sweet potato and chicken curry.
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