Toasting Whole Spices
Whole spices contain locked-in oils that don't reveal themselves until hit with heat. If you skip this step, you are using only a fraction of what those seeds and barks have to offer.
Use a heavy, dry surface
Avoid non-stick pans if possible; a heavy-bottomed stainless steel or cast iron skillet holds heat more evenly and prevents scorching. Never add oil to the pan.
- Heavy-bottomed skillet
- Wooden spoon or silicone spatula
- Spice grinder or mortar and pestle
What goes in.
- 1/4 cupwhole spices (cumin, coriander, peppercorns, cardamom pods)
Trust your nose over your eyes
Spices are done the moment they smell toasted and potent. If you wait until they look dark, you have likely already burned them into bitterness.
The method.
Heat the pan
Place your dry skillet over medium heat for one minute to ensure the entire surface is uniformly warm.
Add spices
Spread the spices in a single layer. Do not crowd the pan, as this causes uneven toasting.
Agitate the seeds
Move the spices constantly with your spoon. If they sit still for more than a few seconds, they will scorch against the hot metal.
Watch for the shift
When the spices appear one shade darker and the air fills with a heavy, warm scent, remove them from the heat immediately.
Cool and grind
Pour the spices onto a cool plate or stone surface. Grind them while still warm to help break down the fibers.
When it doesn't go to plan.
Always toast individual spices separately if they vary significantly in size or density, such as mustard seeds versus cinnamon sticks.
If you accidentally burn a batch, do not try to save it; the bitter, acrid taste will ruin your entire dish.
Toast more than you need and store the extra in an airtight jar; they remain potent for a few weeks.
The ones that keep coming up.
Can I toast pre-ground spices?
No. Ground spices have too much surface area and will burn in seconds, turning harsh and dusty.
Why did my spices turn bitter?
The pan was too hot, or you let them sit too long without movement, causing the exterior oils to carbonize.
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