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
5 months

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

Andrew Cockburn
5 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
5 months

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

Hari Ghotra
5 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
5 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
5 months

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

Jo dunn
5 months

Roasting whole spices brings out the aromatics @Kevin Taylor2

Andrew Cockburn
5 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.