4 ms·

You should try toasting all your spices before you grind and mix them: It only takes a few extra minutes and it adds so much extra flavour, I really miss it whe

by geocar 4y ago

You should try toasting all your spices before you grind and mix them: It only takes a few extra minutes and it adds so much extra flavour, I really miss it when the spices aren't toasted. Seriously. Google search how to toast spices, it could change your life. If you're buying powder this has either already happened or it is too late.

greenhearth 4y ago
I came to conclusion that roasting makes no difference, unless you are a supertaster or something.
- geocar 4y ago
  ¯\_(ツ)_/¯ I don’t know. Is a raw onion as good as a nice caramelised one? Maybe some people think they’re just different. Maybe it’s like coke and pepsi. Maybe they taste no difference at all. Or maybe just with some spices. Maybe some people even like the mix of toasted and non-toasted. Whatever their preference it is because it’s their preference, and so that’s the recipe they hand down to their kids. I’m just saying you should try the caramelised onion, and don’t just stick to the raw ones because that’s the recipe you know.
  - greenhearth 4y ago
    I don't believe this is a good analogy. The amount of sugars in an onion is definitely not the same as in a seed of the cilantro plant for example. So the reactants would be different and so would be the product. This is evident by the amount of time needed for cooking, where to caramelize an onion takes a relatively long time. I think toasting spices can vaguely round out flavors, but doesn't really bring about a dramatic change.
- lenocinor 4y ago
  As a Westerner, this was my experience too when I tried roasting the spices, and I gave up on it after a bit.
- yumraj 4y ago
  Can’t say about others, but with cumin it makes a huge difference. But, again, we use ground fresh toasted cumin as is, usually sprinkled on the top of dishes. While, regular cumin is cooked with oil/ghee. Cooking toasted cumin will char/burn it.
yumraj 4y ago
To confirm, by toasting I'm assuming you're referring to dry toasting and not in oil or ghee. Given that, there are spices that are toasted and some which are not. For example, toasted cumin is just divine, toasted clove is also interesting. However, I'm not sure if say black pepper, black and green cardamom, cinnamon, bay leaves etc. are ever toasted, at least we haven't tried that. Perhaps I should experiment one of these days.. Moreover, even with cumin, toasted cumin serves different purpose than regular cumin. Regular cumin is added in oil/ghee, while toasted powdered cumin in used as is. Most of the spices are anyway cooked in ghee or oil which enhances flavor. Also, with garam masala, we use both whole (as a mixture of whole spices) as well as ground.
- geocar 4y ago
  > there are spices that are toasted and some which are not. No, I'm telling you that you can toast all of them, and you might like it. > For example, toasted cumin is just divine, toasted clove is also interesting. However, I'm not sure if say black pepper, black and green cardamom, cinnamon, bay leaves etc. are ever toasted, at least we haven't tried that. I suggest you try it. Black cardamom and cinnamon definitely both toast nicely. Tej patta is a herb, not a spice. I don't think dry heat is quite such an easy win with herbs as it is with spices. > Also, with garam masala, we use both whole (as a mixture of whole spices) as well as ground. Sure. People make garam masala all sorts of ways: Do whatever makes you happy. I'm just suggesting you try something awesome, not trying to tell you or anyone else "what" garam masala is.
  - yumraj 4y ago
    > I suggest you try it. Will do, I’m curious now. Sounds like a cool project for this weekend :)

by geocar 4y ago

greenhearth 4y ago

I came to conclusion that roasting makes no difference, unless you are a supertaster or something.

geocar 4y ago
¯\_(ツ)_/¯ I don’t know. Is a raw onion as good as a nice caramelised one? Maybe some people think they’re just different. Maybe it’s like coke and pepsi. Maybe they taste no difference at all. Or maybe just with some spices. Maybe some people even like the mix of toasted and non-toasted. Whatever their preference it is because it’s their preference, and so that’s the recipe they hand down to their kids. I’m just saying you should try the caramelised onion, and don’t just stick to the raw ones because that’s the recipe you know.
- greenhearth 4y ago
  I don't believe this is a good analogy. The amount of sugars in an onion is definitely not the same as in a seed of the cilantro plant for example. So the reactants would be different and so would be the product. This is evident by the amount of time needed for cooking, where to caramelize an onion takes a relatively long time. I think toasting spices can vaguely round out flavors, but doesn't really bring about a dramatic change.
lenocinor 4y ago
As a Westerner, this was my experience too when I tried roasting the spices, and I gave up on it after a bit.
yumraj 4y ago
Can’t say about others, but with cumin it makes a huge difference. But, again, we use ground fresh toasted cumin as is, usually sprinkled on the top of dishes. While, regular cumin is cooked with oil/ghee. Cooking toasted cumin will char/burn it.

yumraj 4y ago

To confirm, by toasting I'm assuming you're referring to dry toasting and not in oil or ghee. Given that, there are spices that are toasted and some which are not. For example, toasted cumin is just divine, toasted clove is also interesting. However, I'm not sure if say black pepper, black and green cardamom, cinnamon, bay leaves etc. are ever toasted, at least we haven't tried that. Perhaps I should experiment one of these days.. Moreover, even with cumin, toasted cumin serves different purpose than regular cumin. Regular cumin is added in oil/ghee, while toasted powdered cumin in used as is. Most of the spices are anyway cooked in ghee or oil which enhances flavor. Also, with garam masala, we use both whole (as a mixture of whole spices) as well as ground.

geocar 4y ago
> there are spices that are toasted and some which are not. No, I'm telling you that you can toast all of them, and you might like it. > For example, toasted cumin is just divine, toasted clove is also interesting. However, I'm not sure if say black pepper, black and green cardamom, cinnamon, bay leaves etc. are ever toasted, at least we haven't tried that. I suggest you try it. Black cardamom and cinnamon definitely both toast nicely. Tej patta is a herb, not a spice. I don't think dry heat is quite such an easy win with herbs as it is with spices. > Also, with garam masala, we use both whole (as a mixture of whole spices) as well as ground. Sure. People make garam masala all sorts of ways: Do whatever makes you happy. I'm just suggesting you try something awesome, not trying to tell you or anyone else "what" garam masala is.
- yumraj 4y ago
  > I suggest you try it. Will do, I’m curious now. Sounds like a cool project for this weekend :)