preparation step. When cumin or coriander are
toasted on their own, for example, their sugars
and amino acids undergo browning reactions
and generate savory aroma molecules typical
of roasted and toasted foods (pyrazines), thus
developing a new layer of flavor that
complements the original raw aroma.
Maturing Spice Flavors: The Indian System
The use of spices is especially ancient and
sophisticated in India and Southeast Asia.
Indian cooks have several different ways of
maturing spice flavors before their
incorporation into a dish.
The toasting on a hot pan of whole dry
spices, typically mustard, cumin, or
fenugreek, for a minute or two until the
seeds begin to pop, the point at which
their inner moisture has vaporized and
they are just beginning to brown. Spices
cooked in this way are mellowed, but
individually; they retain their own