Is it essential to fry off or toast all spices when cooking with them?



@kitchengoddess: Is it essential to fry off or toast all spices when cooking with them? Or can some be added later?

Jamie Oliver: This is a really good question. It’s quite nice to heat or toast most powdered spices, to a lesser or greater degree. It does bring them back to life and you can achieve colour and a sort of a nuttiness and toastiness for sure (although some finer powders like turmeric and chili powder don’t benefit from this). At the same time, like when using fresh, dried, powdered and smoked chilies, using spices in different ways often gives you light and shade. So sometimes it’s nice to sprinkle similar spices over the top of the dish once you’ve served it up. But generally speaking, heating or toasting does accentuate the natural oils and flavour of most spices.

Have a question for Jamie Oliver? Email jamie@globeandmail.com or tweet with the hashtag #jamieatglobe. For more information, go to .


Courtesy: The Globe And Mail

2 Comments


  1. M.Everyone drink bottle water believing that bottle water is clean. Most bottled water is produced by filtration of river water through activated carbon. Activated carbon is a carbon with high (large) surface area. Once in awhile when cooking rice, spaghetti ,or even toasting a bread, it is advisable to over cook. Producing activated carbon. Activated carbon can clean and filter all dirt in the stomach.

    Reply

  2. Mr.Toasting spices that are already ground? Interesting, never done that. However, I highly recommend toasting whole seeds (cumin, coriander, fennel, etc.) and then quickly grinding them yourself. A mortar and pestle is quick and works very well.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *