Have you ever wondered what our food would taste like if we didn't add the occasional pinch of spice to the pot? asks Helen Peacocke.

Nowadays we take spices for granted, almost everything we cook has a touch of spice, thanks to the fusion of cuisines which now makes our use of 'foreign' ingredients commonplace.

But are we using them enough? When the Romans first introduced spices to these isles, the spices they brought over were so expensive that they were kept under lock and key, and only dished out in very small quantities. Now spice is readily available and so cheap we can buy a selection of spices that come from all over the world with the small change left over in our purse.

Those who use spices regularly usually prefer to buy them whole, and then grate, grind or crush them as required.

This allows the essential oils which give spices their glorious aromatic aroma to remain in the seed, and only be released when required. The difference between ready-powdered spice and a freshly ground spice such as coriander, or cumin is amazing you really can taste the difference.

But if time really doesn't permit you to prepare your spices this way before you commence cooking, buy your ground spice in small quantities, thereby ensuring that it is reasonably fresh when you use it. And avoid storing it in glass jars that are exposed to direct sunlight. As you will see if you lift a glass jar of spice from your rack, the side exposed to the light will have lost much of its bright vibrant colour.

Store spices in the dark if possible and try not to keep powdered spices for more than six months. After this period deterioration sets in and they rapidly lose their flavour. Whole spices however, will keep for two or three years if stored in a dark cool place.

If you roast your whole spices before grinding them you get an even deeper flavour and certainly increase the range of flavours your spices can provide. Do this by heating them in a heavy based pan without oil or fat until they begin to brown. Remove from the pan the moment they begin changing colour and allow them to cool on kitchen paper before grinding or crushing. Roasted spices are particularly useful when adding spice to a dish towards the end of its cooking time. And remember when you think 'spices' you don't have to think curry, spices can be added singly to all manner of dishes to add subtle flavour differences spiced dishes don't have to be hot.