Toasting spices: more flavour in three minutes

Did you know that some spices gain flavour when you toast them first? Briefly toasting spices such as cumin seeds, coriander seeds or cardamom releases their natural oils. The heat wakes up the aromas and gives your dish a deeper, fuller flavour.

Why it works

Toasting doesn’t just boost the flavour, it also takes away any bitterness. What’s left is a softer, nutty note that you taste straight away in the first bite.

How to do it

1. Heat a dry frying pan over medium heat. You don’t need any oil.
2. Add the spices, for example cumin seeds, coriander seeds, black pepper, cardamom or cloves. Ground cumin and coriander work too.
3. Keep stirring or shake the pan regularly. After 2 to 3 minutes the spices start to smell fragrant: that’s when they’re done.
4. Take them out of the pan straight away. In a hot pan they keep cooking and can still burn.
5. Let them cool and grind them in a mortar or spice grinder if you toasted whole seeds.

When to toast, and when not to

Toasting works best for seeds and spices with a bold flavour, as in garam masala or a curry. Dried leafy herbs such as oregano, basil and thyme don’t need toasting: for my Italian spice mix I simply mix everything in a bowl.

Try it yourself

• For my tikka masala spice paste I briefly toast the cumin, coriander, cumin seeds and spice mix first. You’ll smell the difference right away.
• For garam masala you toast the whole spices and grind them afterwards. It gives a much fuller flavour than a shop-bought sachet.

A small step, but with a big effect: that’s what good cooking is all about.