Dry-toasting whole spices develops their aroma before grinding or adding them to a dish. Small seeds can scorch quickly, so stay beside the pan and have a cool plate ready. Ground powders need a different approach and should not automatically follow this method.
Step by step
Measure and group the spices
Use the whole spices specified in the recipe. Toast very different sizes separately if needed so tiny seeds do not burn while larger pieces are still warming.
Use a dry pan over moderate heat
Choose a small, heavy pan and add a shallow layer of spices. Warm gently enough to control the colour. Do not add oil for a recipe that asks for dry-toasting.
Stir and watch closely
Stir or shake the pan so different surfaces contact the heat. Look for a slight deepening of colour and a stronger aroma. Remove from the heat before smoke or black spots develop.
Tip out and cool
Transfer immediately to a cool plate so the hot pan does not keep cooking them. Let them cool before grinding in a suitable spice grinder or mortar, then use the amount the recipe specifies.
Uneven colour or weak aroma
Turn the heat down if some seeds darken much faster than others. Very old spices may remain weak even after heating; toasting cannot restore all lost aroma. Discard a scorched batch because grinding will spread its bitter flavour throughout the mix.
