Toasting Spices

Indian cooks claim that raw spices are indigestible, so they make an early morning ritual of toasting and grinding fresh spices for the midday meal. Put the spices in a small skillet and set it over low heat. Toast the spices, stirring them or gently shaking the pan until they give off a light aroma and wisps of white smoke can be seen. Immediately remove the pan from the heat and transfer the spices to a mortar or grinder to cool before grinding.