Roasted spices are an essential technique in cooking that increases their aroma, taste and depth. When done correctly, roasting removes natural oils in spices, accelerates their taste and makes them more fragrant. However, if not properly handled, the spices can easily burn, which can cause bitterness and ruin a dish. Here is a guide to roast the spices without burning it completely.
Also read: 6 tips to keep in mind before buying spices for the first time
Understand two types of roasting
There are two main ways to redeem spices: dry roasting and frying oil.
Dry roasting involves heating spices in dry pan without oil. It is usually used for entire spices such as cumin, coriander seeds and mustard seeds.
Oil roasting includes spices in oil or ghee, which is often used in Indian and Middle Eastern cooking. This method is best for ground spices such as turmeric, paprika and garam masala, which mix in sauce and curry.
Also read: Is expired spice or treasure? Try these 5 funny methods to decide it
Here are tips to fry spices properly
1. Choose the right pan
A heavy-boated pan or castor skilllets are ideal for roasting spices as it distributes heat evenly, preventing hotspots that can give rise to burning. A non-stick pan can also work, but it cannot offer the depth of taste as a traditional pan.
2. Use the right heat level
Spices are delicate and burn quickly, so at least medium heat is best for frying. High heat can cause them to scorch almost immediately, especially the ground spices. Start with a medium heat and reduce it if you notice excessive smoking.
3. Keep stirring
It is also important to ensure continuously stirring or shaking of pan. For entire spices, shake the pan gently every few seconds. For ground spices, use a wooden spoon or spatula to move them. It prevents some parts from burning while others remain low-roasted.
4. Fry in small batches
Avoid congestion to pan. Frying a lot of spices at a time can cause uneven heating, which can cause some irritation, while others remain raw. Instead, fry in small batches, gives enough space to toast each spice equally.
5. See for color and aroma
The best indicator that your spices are completely roasted are color and aroma. The whole spices will become slightly darker in color and will leave the aroma of a fragrant, walnut. Ground spices will become more fragrant and slightly darker. If the spices become very dark or start smoking excessively, they are possibly burnt.
Read: Why the whole spices taste different (or better) than powder spices
6. Cool immediately
Once roasted, move the spices immediately into a cool plate or bowl. Leaving them in a warm pan will have to continue cooking, possibly leading to burning. Allow them to cool completely before grinding or storage.
7. Store properly
Roasted spices should be stored in airtight containers away from heat and light to preserve their taste. They can lose their power over time, so it is best to use them within a few weeks for maximum freshness.
Mastery in this technique will increase your cooking, which will make your dishes rich and more fragrant.
