Toasting Whole Spices

Put cumin, coriander, fennel or mustard seeds in a dry pan over medium heat. Shake the pan often. In two to four minutes they turn a shade darker and smell nutty, and the mustard seeds start to pop. Tip them onto a plate right away, because the hot pan will keep cooking them. Grind them once they cool. Freshly toasted and ground spices taste much stronger than a jar of powder that's been open a year. Toast each spice separately, since small seeds burn before big ones are done.