Toasting

One way to reduce the bitterness of a spice like cumin (pictured, top) or raise its flavor profile is to toast it before grinding. Toasting is also a good way to revive the flavors of dried spices that have been sitting in your pantry for a while. All you need is a dry skillet or saucepan. Heat the skillet over medium-high heat, add the spice, and toast until they just start to release their aroma and turn brown, swirling the spice occasionally so it toasts evenly. Do be vigilant, though. Spices burn quickly. The darker the spice, the faster it absorbs heat, which is why black peppercorns burn faster than coriander seeds. As soon as you start to smell the spice’s aromatic compounds, remove the skillet from the heat and transfer the warm spice to a plate to cool. You can then grind the toasted spice or use it whole. Coriander (pictured, lower middle), fennel (pictured, bottom), and fenugreek (pictured, upper middle) also benefit greatly from toasting, and so does most fragrant rice (such as basmati and jasmine) and dried chiles (but these burn easily so watch them closely).