Toasting spices in a dry pan draws out their flavour and allows their qualities to permeate through a dish. Toasting spices is best done before grinding, just keep an eye out so they don't burn.
1
Place a dry frying pan over a medium heat
2
Sprinkle your spices in an even layer across the bottom of the pan
3
Gently shake the pan to ensure even cooking of the spices
4
Once the spices start to pop and release a strong aroma this indicates they are toasted
5
Transfer the spices into a bowl and allow to cool before using
Uses
Try this technique when making curies such as Vivek Singh's Jungle style curry of turkey with fresh fenugreek or Alfred Prasad's Chicken curry.
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