Mincing spices before making a paste or wet masala helps to release their essential oils and flavors more effectively, resulting in a more potent and aromatic final product. It also ensures a smoother texture for the paste.
Mincing spices before grinding them into a paste offers several key advantages. Firstly, it breaks down the cell walls of the spices, which contain the essential oils responsible for their characteristic flavors and aromas. This breakdown allows for a more efficient release of these oils during the grinding process. Secondly, mincing reduces the size of the spice pieces, making it easier for them to be ground into a smooth, consistent paste. This is particularly important for spices that are naturally hard or fibrous. Finally, a finer mince ensures that the flavors are evenly distributed throughout the paste, preventing any one spice from overpowering the others. The result is a well-balanced and flavorful spice paste that enhances the overall taste of the dish.
If you don't have a mortar and pestle or spice grinder, you can use a food processor to make your spice paste. However, be careful not to over-process, as this can generate heat and diminish the flavor of the spices. Pulse the ingredients in short bursts until you achieve the desired consistency.