Spice news
HarvestTurmeric Rallies As Karnataka Drought Hits Crop And Raises Fresh Supply Concerns By Kedia AdvisoryTradePatel Retail launches 23-product whole spices range under Indian ChaskaChilliChili Prices Hit Rp100,000 per Kg: What's Happening?ChilliChicago-Area Brand The Spice Drops Launches a Concentrated Chili Oil That Makes Food Spicy Without Changing the FlavorHarvestSaffron In The Cold Desert? Ladakh Is Putting 90,000 Iranian Corms To The TestMarketsUttar Pradesh Gears Up To Become Global Hub For Spice Processing & ExportsHarvestWhy 100 UP Farmers Are Growing Turmeric to Reduce Elephant Crop RaidsHarvestKashmir Squanders SaffronChilliChesapeake Chili Crisp? A DC-Area Chef Is Putting Unexpected Spins on the Condiment.HarvestRed Gold In Cold Desert: Iranian Corms Take Root As Ladakh Begins Saffron Farming Under 'Him Sarovar'HarvestTurmeric Rallies As Karnataka Drought Hits Crop And Raises Fresh Supply Concerns By Kedia AdvisoryTradePatel Retail launches 23-product whole spices range under Indian ChaskaChilliChili Prices Hit Rp100,000 per Kg: What's Happening?ChilliChicago-Area Brand The Spice Drops Launches a Concentrated Chili Oil That Makes Food Spicy Without Changing the FlavorHarvestSaffron In The Cold Desert? Ladakh Is Putting 90,000 Iranian Corms To The TestMarketsUttar Pradesh Gears Up To Become Global Hub For Spice Processing & ExportsHarvestWhy 100 UP Farmers Are Growing Turmeric to Reduce Elephant Crop RaidsHarvestKashmir Squanders SaffronChilliChesapeake Chili Crisp? A DC-Area Chef Is Putting Unexpected Spins on the Condiment.HarvestRed Gold In Cold Desert: Iranian Corms Take Root As Ladakh Begins Saffron Farming Under 'Him Sarovar'
EveryMasala

Dry toasting

Heating whole spices in a dry pan until fragrant, to deepen flavour before grinding.

A flame: the heat that toasts, tempers and blooms a spice, or the heat the spice itself carries.

Also: dry roasting, dry-roasting spices, bhunna, pan toasting

Dry toasting means warming whole spices in a heavy pan without oil, shaking or stirring until they darken slightly and smell strongly, usually one to three minutes. Heat drives off surface moisture, which makes the spices brittle and easier to grind, and it triggers browning reactions and releases volatile oils. Cumin, coriander, fennel, mustard, fenugreek and chillies are all commonly toasted. Spices should be removed from the pan the moment they smell strong and cooled on a plate, since carryover heat can scorch them, and burnt spice turns bitter. Delicate spices such as cardamom and saffron need gentler treatment. Use medium-low heat.

See also

GrindingWhole vs groundMaillard reactionGaram masala

Find spices that mention Dry toasting

The weekly digest

Every Monday: seven spices you may not know, what is cooking this week, and one blend explained step by step.