Hi Hari,
What's your opinion on roasting whole spices before grinding, I tend to do it quite often but I'm not sure if makes a difference.
Thanks
Kevin Taylor

8 comments,1 shares,1 likes
Kevin Taylor2
10 months

That's half my problem, I've got no sense of smell

Andrew Cockburn
10 months

@Arthur vdH - I’ve never done a side by side comparison to be honest, that was just my impression. I feel like I get a very similar aroma from the freshly crushed seeds vs if I roast them first. But I do agree it’s essential to roast for those dishes that require a specific spice blend. Also, maybe your sense of smell is better than mine :)

Kevin Taylor2
10 months

Thanks for help I do it if I'm making a Madras or similar and use the spices immediately. Thanks

Hari Ghotra
10 months

I only ever roast them if I am using them straight away and if I am planning on marinading meat or adding to a raita or as a sprinkle over salad etc. It does add a depth but it’s not something I do all the time. Very much depends on the dish @Kevin Taylor2
I won’t roast spices then store them as the aromatic oils come through more quickly and are lost quickly so best to do it as and when. Hope that helps.

Arthur vdH
10 months

Roasting reaches much higher temperatures than heating in oil. So it doesn’t only bring out the aromatics but als also actually changes the flavour profile. So I wonder why you don’t notice any difference @Andrew Cockburn ?

I only make small batches of ground roasted cumin @Kevin Taylor2 . Its’s the only roasted spice I ever use by itself. All the other times it’s different mixes of spices. I prefer to roast and grind those together while cooking because I think the flavours influence each other while roasting. A mix of ground roasted spices will taste subtly different from a ground roasted mix of spices.

Kevin Taylor2
10 months

Thanks for your opinions, it's much the way I find it too.

Jo dunn
10 months

Roasting whole spices brings out the aromatics @Kevin Taylor2

Andrew Cockburn
10 months

I used to do it a lot in batches for cumin and coriander, but I prefer Hari’s approach to grinding on demand without roasting (unless the recipe calls for it) - I don’t notice any difference and it’s a lot easier.