Why Dry Roast?
Dry Roasting whole spices intensifies the flavors and aromas, and it makes them easier to grind.
In a pan: Heat a heavy skillet or frying pan over medium heat until it feels hot when you hold your hand over it. Put spices in the pan and stir or shake constantly until spices darken slightly and smoke a little (2-3 minutes for 3 tbsp). Don’t let them change color too quickly…that means the temperature is too high.
In the oven: This method is better for a large quantity of spice. Heat oven to 500 degrees. Spread spices out on a baking sheet and roast until they darken and are aromatic (1-2 minutes).
Allow spices to cool before grinding them.
