Dry roast

December 14, 2010 By Sandy

Whole spices can be dry roasted to enhance their flavour. Gently heat spices in a saucepan or frying pan. Shake gently and once the spices start to ‘jump’, they are roasted. Ensure you do not burn them as this will give a bitter flavour. If you are going to grind them after this, allow them to cool gently. It is best to dry roast as required, as they start to loose their flavour quite quickley.

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