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Roasting
Spices: This intensifies flavor and can be done in a preheated oven
set to grill position or at maximum heat or in a sauté pan,
preferably one with a thick bottom and a flat surface. Add the
spices to a preheated skillet without any oil or liquid. The pan
must be absolutely dry or the spices will stick to the pan and be
more likely to burn. The pan should be preheated first over high
heat. Add the spices and lower the heat to medium. The spices will
lose their moisture during the first minute and then they will start
to roast or toast, smoke lightly, and change color. Their smell will
intensify.
To avoid burning, shake the pan or stir the spices. Remove the pan
from the flame before any released oil from the spice starts to
smoke and burn. Spices should be roasted only until they become
light brown, not dark, or they will develop a burning, bitter
flavor. Roasting times vary according to the types, amounts, and
ages of the spices being roasted. To make a mixture of different
spices, roast each spice separately before combining them. If the
spices are to be ground after roasting, they should be cooled or
their flavors will be lost.
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