Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Toast Spices to Draw Out Their Flavor

Fine Cooking Issue 81
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Whether they’re whole or ground, spices generally taste better when they’re toasted. The heat opens up their complex flavors, making them full and smooth instead of harsh and raw. Toasting is quick and easy, as you’ll see in our tortilla soup recipe and in the recipes for Smoked Paprika and Fennel Seed Roast Turkey and Chicken Tikka Masala.

To toast whole or ground spices, put them in a dry skillet over medium-low heat and stir frequently just until they become very fragrant and darken slightly (or pop, in the case of mustard seeds). It shouldn’t take more than a few minutes; watch carefully so they don’t burn. Immediately transfer to a dish to cool (if left in the hot pan, they could burn).

To grind the spices to a coarse or fine powder, use an electric coffee grinder or a mortar and pestle.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks