Toasting Spices

>>9043029
>How
Put them in a dry pan (no oil). Heat until aromatic.

>Why
Heating the spices makes sure they are dry so you can more easily grind them. Also, it makes them more aromatic.

>When
First step in making your dish.

>>9043029
I would guess only certain spices that can survive the heat, and its done to add a smokey twist to the spice. Just a guess though, nobody I know does this.

>>9043029
>toasting spices

presumably you are increasing the volatility of the oils within the spices, which should increase diffusibility and aroma

I used to make a bitchin' apple-lentil-onion-curry stew (lost the recipe many years ago) and the first step was toasting the curry in a hot pan. It filled the whole house with a heavenly smell. Maybe I should try and recreate it ...

File: 1465268054112.jpg (35KB, 460x345px) Image search: [Google]

35KB, 460x345px

>>9043044
>Not toasting spices

>>9043029
I usually only do it when making curries

>>9043029
Always toast spices, especially when backing. It releases the natural oils inside of them and this making them more aromatic and allowing the natural flavors to saturate into the foods much better. Just toast them in a pan on low medium heat until you smell it without having to put your face into the pan.

>>9043939
They will toast in heat without pre-roasting
>>9043029
Apparently it only became a thing in India because herbs and spices wouldn't stay properly dry but there was some researcher I was reading duking it out saying it wasn't a culinary standard

>>9043180
>not spicing toasts

What heat should I generally toast spices in?

>>9044378
>What heat should I generally toast spices in?
you can use heat from gas or from electric stove.
wood burning oven also provides good heat.

>>9044378
Doesn't matter so long as you take them off the heat before they burn.

I use high heat so I don't waste time waiting ages for the pan to heat up.