How to toast spices

by Great British Chefs8 December 2014

How to toast spices

Toasting spices in a dry pan draws out their flavour and allows their qualities to permeate through a dish. Toasting spices is best done before grinding, just keep an eye out so they don't burn.

Place a dry frying pan over a medium heat
Sprinkle your spices in an even layer across the bottom of the pan
Gently shake the pan to ensure even cooking of the spices
Once the spices start to pop and release a strong aroma this indicates they are toasted
Transfer the spices into a bowl and allow to cool before using


Try this technique when making curies such as Vivek Singh's Jungle style curry of turkey with fresh fenugreek or Alfred Prasad's Chicken curry.

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