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Techniquebeginnerdraft

Toasting spices

Also searched as: toasting spices, dry roasting, toasting cumin

In short: Toast whole spices briefly in a dry pan. They smell stronger and taste deeper.

Picture it

Like roasting coffee beans in miniature.

What happens

Heat releases volatile scent compounds and creates new roasted aromas. Because are small and dry, they burn quickly.

How it’s done

Sequence · Step 1 of 4
1234

Put whole spices in a dry pan.

All steps as a list
  1. Put whole spices in a dry pan.
  2. Toss over medium heat for 1–3 minutes.
  3. As soon as they smell fragrant, take them out immediately.
  4. Let them cool and grind.
Related entries
Spices open up in fatMaillard reactionBurning (pyrolysis)
Sources · 1
  • Harold McGee: On Food and Cooking (2004)