Warming Spices to Chase the Chill
How to Roast Spices
Roasting spices enhances the flavor of your dishes and fills your kitchen with enticing aromas.
- You will need: A small heavy skillet, cast iron is best
Mortar and pestle
Spice or Coffee grinder
Full-bodied spices that are good for roasting (such as
cardamom, mustard seed, cumin, coriander, black
seed, sesame and fennel seed. Roast each
individually, even if using blends.
- To begin: Heat the small pan over medium heat until it gets nice and
hot (about 2 or 3 minutes).
- Using a mitt or potholder, grab the handle and shake the spices around while stirring with a wooden spoon so they don't burn.
- The spices will smoke a bit (make sure not to burn) you will start to smell the aroma (they should be a deep brown).
-Cooling and grinding. Once roasted, move spice to a plate to cool.
Once cool you can grind spices.
-Storing: Best flavor is when they are used immediately but they can
be stored in a sealed container and they will last a few