Of course, all the above mentioned spices are also used independently or in different combinations for different types of cuisine. One can also buy whole spices and have them ground; in which case, you get fresher spices and are assured of quality, since it is likely that less of the more expensive spices may be included in mixtures. Whichever way you use them, know that spices should be used sparingly so that they do not dominate with their flavor, but rather, enhance other flavors. If you use whole spices when cooking, tie them up in cheesecloth for easy removal. Add such spices during cooking so that their flavors permeate the food. If you are using ground spices or herbs, add them midway or at the end so that their flavors do not dissipate. If you want to spice up salads, fruits, or juices, add spices and herbs a few hours before serving so that their flavors get time to blend in.
Speaking of whole spices only, they can be ground in a food processor, pepper grinder, mortar and pestle, or coffee grinder. You might be worried about the mess afterwards, but don’t worry, there’s a simple way to clean up later. All you need is to add some sugar or uncooked rice and process. There’ another way of using spices: dry roast them by toasting for about five minutes on a heated heavy skillet, Stir constantly to prevent burning. This is a good way to accentuate the aroma of cumin, coriander, fennel seeds, poppy seeds, mustard seeds, and sesame seeds. 
Spices will lose their taste, color, and aroma after some time, so make sure you store them in airtight containers and away from exposure to light and heat. Another thing to be careful about is dampness which will cause spices to cake and crumble. Refrigerate red colored spices like chilli powder, cayenne pepper, and paprika to save their color and flavor. Remember that whole spices retain aroma and flavor longer than grounded ones. Remember also that the shelf lives of different spices vary. Generally, seeds and barks’ shelf lives, like that of roots, are over two years, while leaves and flowers’ shelf life is one year. This is in the case of whole spices. As for ground ones, seeds and barks’ shelf lives is six months, that of and roots is one year, and leaves and flowers last for six months,
