How to Toast Spices
Do you find you’re cooking with more spices, more often? I do! I’m lucky to have a floor-to-ceiling herb and spice cabinet in the Special Fork kitchen and I turn to it often – especially for Mexican, Middle Eastern and Indian dishes.
Many recipes I cook these days call for toasted spices or seeds. Toasting brings out the flavor and aroma of spices and takes away the raw taste – especially important when the spice is used uncooked, as in dips, salad dressings and salads.
Check out this quick video to learn how to toast spices and how to crush them after they’ve been toasted. Then try some of our Special Fork recipes that feature toasted spices.
- Falafel Pitas – a classic use for chickpeas, this Mediterranean sandwich recipe comes from chef Andrew
- Thai Cucumber Peanut Salad – a simple, sophisticated salad from guest chef Catherine Pantsios
- Spicy Black Bean Burgers – these burgers have satisfying texture and great flavor; you’ll never miss the meat
- White Bean Dip with Pistachio and Cilantro – quick, easy and a perfect vegetarian option for your Super Bowl party
- Baked Stuffed Potatoes – a scrumptious one-dish meal for singles or couples; recipe from Lori
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