Toast whole spices in a dry skillet over moderate heat, moving them often until their aroma becomes stronger. Transfer them to a cool plate immediately, let them cool, then grind. The goal is a fragrant, lightly toasted spice, not smoke or blackened seeds. Different-sized spices are easiest to control in separate batches.
Decide whether to toast at all
Toasting changes flavor. Cumin becomes warmer and more roasted; coriander develops a rounder fragrance. Those changes can suit curries, bean dishes and spice blends, but a recipe may deliberately want the brighter character of an untoasted spice. Follow a specific recipe first rather than treating toasting as an automatic improvement.
Use whole culinary spices purchased from a food supplier. This method is not a safety treatment for unidentified seeds or a way to rescue damp, moldy or contaminated ingredients. Check the jar for an unusual musty smell and visible moisture. Older, clean spices may be less aromatic, but heating cannot fully restore flavor that has already dissipated.
Choose a manageable first batch
Begin with one tablespoon of cumin or coriander seeds. Put a small, clean skillet on the stove and add the seeds in a thin layer. A dry pan is intentional: oil would change this into frying or blooming and make the spices awkward to grind into a dry powder afterward.
Keep a plate close by. Use medium-low to medium heat and shake the pan or stir frequently so seeds move between hotter and cooler areas. Within a few minutes, their smell should become noticeably fuller. Cumin may darken slightly; coriander can become a shade more golden. The exact time depends on the pan, stove and quantity. Stop at the first clear fragrant change rather than waiting for a dramatic color shift.
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Handle mixed spices without scorching the small ones
Large pieces of cinnamon, peppercorns, small cumin seeds and delicate dried leaves do not heat at the same rate. Toast separately when making a blend unless the recipe gives a tested order. Combine after cooling. If a blend contains already-ground spices, add those later rather than letting them sit in a dry pan while whole spices heat through.
Some seeds jump or pop as they heat. Keep your face back and reduce the burner if that happens vigorously. A strong cloud of smoke is a warning, not a readiness signal. Move the pan off the heat and empty it promptly if the seeds begin burning. Give the kitchen ventilation, especially when working with dried chilies, whose fumes can irritate eyes and airways.
Cool, grind and measure consistently
Tip the spices onto the plate as soon as they are ready. Leaving them in the skillet allows retained heat to continue darkening them. Spread them out and wait until cool before using a mortar or a spice grinder approved for dry ingredients. Do not grind hot ingredients in an appliance that prohibits them.
For a mortar, crush a little at a time with firm circular pressure. For an electric grinder, use short pulses and check the texture. A coarse grind gives occasional bursts of flavor, while a fine powder disperses through sauces more evenly. Keep a dedicated spice grinder if you do not want coffee to taste like cumin.
A tablespoon of whole seeds does not always become the same volume of ground spice. If a recipe specifies a weight, weigh before or after grinding exactly as instructed. If it specifies a volume of ground spice, measure the powder after grinding rather than assuming the volume of seeds matches.
Use the aroma while it is fresh
Grind close to cooking for the strongest fragrance. Extra toasted spices can be stored after cooling in a clean, dry, airtight container away from heat and direct light. Label the spice and date. Make modest amounts instead of filling a large jar simply because the pan is out.
Try freshly ground toasted cumin in cooked beans, coriander in roasted carrots, or a small pinch of either in a yogurt-based sauce. Add incrementally and taste the complete dish; a spice that smells wonderful alone can overwhelm a delicate main ingredient. When a recipe also blooms the ground spice in fat, keep that second heating stage brief. Toasting and blooming are related flavor techniques, but they are separate operations with different burn risks.
Related kitchen guides
Continue with How to Cook Dried Black Beans Without Splitting Them.
Continue with How to Roast Carrots Until Tender and Caramelized.
Sources and further reading
www.mccormick.com: Mccormick R Cumin Seed 0 95 Oz
www.mccormick.com: Cooling Spice Blend
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