wmartin@brl-vgr.ARPA (Will Martin ) (05/08/84)
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
riddle@ut-sally.UUCP (05/08/84)
I've never heard of "roasting" spices, but the Indian cooks of my
acquaintance do something which may be what you're looking for: they
begin almost every Indian dish they make by grinding and lightly frying
the spices in oil. (Their term for the practice is "making a vaghar".)
--- Prentiss Riddle ("Aprendiz de todo, maestro de nada.")
--- {ihnp4,seismo,gatech,ctvax}!ut-sally!riddlemarathe@fortune.UUCP (Avinash Marathe) (05/08/84)
I think you have the right idea. My mother (back in India) always roasts spices using an iron skillet on a stove. It's a good idea to stir them so that they get roasted evenly and don't burn.