Toasting spices is a very simple step that gleans big rewards, especially when making spice rubs, mixes or adding them to sauces or marinades.
Here are Donna Hay's tips on what you need to know when preparing spices.
- Similar to the way in which you would fry a spiced curry paste, it only requires a little time in the pan that brings out the full flavours and deep aromas of dried spices.
- Star anise, cumin seeds, fennel seeds, cinnamon and even peppercorns and dried chilli all benefit from some toasting.
- It’s best to place them whole in a pan over medium heat, tossing them occasionally.
- It only takes a few minutes before you’ll begin to smell their earthy, distinct fragrance, which signals that they’re done.
- There’s no need to use oil, but a non-stick pan makes things easier, and do be watchful for burning.
- Spices can be roasted in a pan before being grinded or processed it into a coarse powder.