Dry-roasted ground spices
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Contents |
[edit] Ingredients
- Spices
[edit] Directions
- Place spices in a heavy nonstick skillet or wok.
- Roast while stirring vigorously over medium/high heat. They will start to brown in about 30 sec.- 1 min.
- Reduce heat when this starts to happen. Continue to roast on low heat until they turn medium to dark brown.
- Remove from heat, transfer to another container and set aside to cool.
[edit] Instructions
- Dry-roasted spices are best if used right away, but can be kept for about 1 week in airtight container.
[edit] Additional Info
Dry-roasting is an age-old cooking procees that imparts extra flavor to the foods.
