Toasting Whole Spices
Spices lose potency quickly once ground, but whole seeds and pods hold their character until the heat wakes them up. This brief step is the difference between a flat dish and one that commands attention.
Watch the pan, not the clock.
Spices move from toasted to scorched in seconds. Stay at the stove and keep the pan moving.
- Heavy-bottomed stainless steel or cast iron skillet
- Wooden spoon or silicone spatula
- Spice grinder or mortar and pestle
What goes in.
- 2 tbspwhole cumin, coriander, or mustard seeds
- 1-2cinnamon sticks or star anise
Follow the Nose
Your nose is the best timer. The moment you smell the spice clearly across the room, it is finished; pull them off the heat immediately to avoid bitterness.
The method.
Heat the pan
Place your dry skillet over medium-low heat for one minute. Do not add oil or butter.
Add the spices
Pour the spices into the hot pan in a single layer. Shake the pan to distribute them evenly.
Toast and agitate
Stir or toss the spices constantly for 2 to 4 minutes. They should look only slightly darker than when they went in.
Cool and grind
Immediately transfer the hot spices to a cold plate. If you leave them in the hot pan, they will continue to cook and eventually char.
When it doesn't go to plan.
Always toast spices separately if they vary significantly in size, like peppercorns and larger cardamom pods.
If you accidentally char a spice, discard it. There is no way to remove the burnt taste from the batch.
Wait until the spices are completely cool before grinding them to ensure a consistent, fine powder.
The ones that keep coming up.
Can I toast pre-ground spices?
No. Ground spices have a massive surface area and will burn almost instantly. This technique is for whole seeds and pods only.
How long do toasted spices stay fresh?
They are best used immediately. If you must store them, keep them in an airtight jar, but plan to use them within a few days.
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