Updated: Oct 9, 2021
Spices are commonly used to add flavor to a dish someone is creating. But how do we extract the best flavor out of them.?
One of the first things I learned in culinary school was to always toast spices whether whole or ground to optimize the flavor. Whether you are toasting saffron for a paella or clove for some cider, toasting releases the flavors the spices innately has.
As mentioned before spices are also toasted if they are ground for example ground curry would be best utilized toasted before adding a liquid element such as tomato or coconut milk.