You have never tasted cumin until you have tasted freshly toasted cumin! Same thing goes for cardamom, coriander, fennel seeds, star anise, mustard seeds, juniper berries, clove, peppercorns, and cinnamon, to name a few…
Here is a quick and easy way to increase the flavor & aroma of your next dish. Place your whole spices in a small skillet (no oil) and toast over medium heat. Make sure you shake the pan every few seconds to prevent scorching. Toast until spices become aromatic, about 1-3 minutes (depending on size of spice). Spices should become a shade darker and might “crackle & pop”. As soon as the spices are toasted, remove them from the pan and slide them into a cool dish. If you skip this step, you will more than likely over-toast your spices. Let spices cool down before grinding in a mortar & pestle or electric spice grinder. This prevents the volatile, essential oils from escaping into thin air.
This process of “Dry Toasting” releases the spice’s essential oil, which helps bring out their distinct flavor in your dish. Get Cookin’
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I love the concept of your site! I need to start getting serious about toasting my spices. You’ve inspired me!!