Toasting spices
To toast spices, heat whole spices in a dry pan over medium heat until fragrant, which deepens their flavor before you grind or use them.
Why it works
Heat drives off harsh, grassy notes and sparks Maillard-type reactions in the spice, creating nutty, roasted flavors. Whole spices keep their oils sealed inside until heat opens them up. When toasted and ground fresh, they smell far stronger than pre-ground jars. Pull them as soon as they are fragrant, since they go from toasted to burnt very quickly.
How to do it
- Put whole spices in a dry skillet over medium heat.
- Shake or stir the pan constantly.
- Stop after 1 to 3 minutes when you smell a strong aroma.
- Tip them onto a plate right away to cool.
- Grind in a spice grinder or mortar and use soon.
Common mistakes
- Walking away, since spices burn in seconds.
- Toasting on high heat, which scorches the outside first.
- Leaving them in the hot pan, where they keep cooking.
Questions
Should you toast spices before grinding?
Yes, for whole spices like cumin and coriander. It deepens the flavor. Pre-ground spices do better when bloomed in oil.
How do you know when spices are toasted?
They smell strong and nutty, and some darken slightly. Seeds like mustard may pop.
Can you toast ground spices?
Not well. Ground spices burn almost instantly in a dry pan, so bloom them in oil instead.