Any tips on measuring whole spices such that you'll end up with the 1 teaspoon or whatever of ground spice?
I'm working with a cookbook of mostly Indian recipes and the ingredients are listed and measured in their ground form. Of course, I prefer to grind them from whole spices.
Is there a formula? I'm guessing that you want a little more of a whole spice to wind up with the required amount of ground spice; i.e., a heaping tsp. of whole coriander seed to end up with a level tsp. of ground coriander seed.
If it doesn't really matter a lot, that's fine with me, too!