Roasting spices enhance flavour of the ingredients
Indian spices are infused with immense flavour and aroma. The heady fragrance of spices is also rejuvenating for many and proves to be a taste booster. Dry roasting is a process that many follow to bring out the best in their traditional masala mixes. But did you know that some extra time on the stove can make your spices turn bitter? Here’s the dope on getting this simple technique right.
What is dry roasting?
Dry roasting is a simple process that requires the spices to be heated a little which will help enhance the flavours. Heating releases natural oils and compounds which accentuate the taste of the spice when used in a dish.
What spices can be dry roasted?
Ground spices or whole spices can be roasted. Most people prefer to use whole spices to roast. This gives the spices more potency and increases the aroma as well. You can also mix herbs, sugars, other spices and sometimes even a little oil.
Whole spices like cardamom, cinnamon, coriander, cumin, cloves, fennel, fenugreek, peppercorns and poppy seeds are usually roasted for enhanced flavour and aroma.
Cardamom, ginger and cinnamon tend to give a sweeter tinge when roasted, while fennel gives a fresh toasty effect. Coriander, on the other hand, becomes citrusy and refreshing.
Even nuts like almonds, cashews, pistachios and raisins are dry roasted for crunchyness.
The right way to do it:
The best way to dry roast your spices is by using a heavy-bottomed pan and keeping it on medium flame for not more than five minutes.
After the pan is heated well on medium-flame, add the spices and stir. Stir continuously to avoid burning the spices and spoiling the taste. Keep them on the stove till you hear the spice seeds crackle and pop. Usually this will take around 30 – 60 seconds.
Remember:
1. Keep the flame consistent and slow and spread the spices evenly in the pan so that the heat is equally distributed.
2. Keep a check on the spices and stir continuously or else they could burn and turn bitter.
3. Once you see a change in colour to a toasty brown shade, turn the flame off and transfer the roasted spice to a bowl and let it cool. The spice can then be crushed or finely grounded for dishes like gravies and curries.
Time Required:
The exact time that you should roast the spice depends on a lot of factors. The base of the pan, amount of spices and heat are taken into consideration.
If you are using a thick bottomed pan on high flame, the time required may be lesser than usual but approximately anywhere between 30 seconds to a minute would be sufficient.
If you are confused about the time taken, just keep a check on the colour and aroma of the spice. When both are extremely strong, it is the right time to take it off the stove.
Steps to make Garam Masala at home:
Ingredients:
4-6 tbsp coriander seeds (whole)
2 tbsp cumin seeds
½ tsp nutmeg
6-8 black cardamoms
1 tbsp peppercorns
2 tbsp pepper
2 tbsp green cardamoms
2 tbsp cloves
1 tbsp fennel
2 bay leaves
3 red chilies
4 sticks of cinnamon
3-4 star anise
Method: In a dry thick bottom pan roast each ingredient separately till it gives out a strong fragrance. Keep each spice aside and let it cool.
Grind all the spices in a spice grinder or mixer and make a fine grounded mix that you can use in your dishes for enhanced taste.
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