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From: wmartin@brl-vgr.UUCP
Newsgroups: net.cooks,net.veg
Subject: Roasting spices
Message-ID: <1463@brl-vgr.ARPA>
Date: Mon, 7-May-84 06:26:08 EDT
Article-I.D.: brl-vgr.1463
Posted: Mon May  7 06:26:08 1984
Date-Received: Fri, 11-May-84 07:27:17 EDT
Organization: Ballistics Research Lab
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Xref: 431 52

An Indian cookbook I have mentions that some spices should be "roasted"
and ground, notably cumin and coriander. I'm used to grinding cumin for
Mexican food, using a mortar & pestle, but I just use the seeds right out
of the jar. The cookbook doesn't mention HOW to "roast" these spices. I
can think of two ways -- in the oven, using a cookie sheet or iron skillet,
or on the top of the stove, again using an iron skillet or some other pan.

I lean toward using the top-of-the-stove method, as I could agitate the
seeds and watch and smell them so they don't burn. However, before I try this,
I ask for advice. Do any of you roast spices, and how do you do it?

Will