Dry Spice Roasting Tips. Take 5 things in mind while frying the spices

Dry Spice Roasting Tips: Whenever we eat food in a hotel or restaurant, its taste and fragrance wins the heart, but when the same food is made in the house, the fragrance and taste are not available. There is a big reason for this – do not fry the spices properly. Often people heat the dry spices in a just pan and assume that the work is done, but it is also an art to fry the spices properly, if this work is not properly, then the spices either become bitter or their taste is completely lost. By adopting the tips given below, you can also give your home food like a restaurant fragrance and test.

1. Use only thick utensils
When you are roasting dry spices, always use thick pan or pan. The advantage of this will be that the heat will spread equal in the entire pan and the spices will neither burn nor remain half -baked. Spices can burn quickly in thin utensils and their fragrance can also blow up.

If you are thinking that the spices will fry quickly on high heat, then this thinking can spoil food. Spices will be burnt from outside due to high heat, but will remain raw from inside. So always fry the spices on low flame so that their real taste and fragrance can come out.

3. Keep stirring continuously
While roasting spices, it is the biggest mistake to leave them in one place. When the pan is hot and the spices are lying in it without shaking, then their chances of burning increase greatly. Therefore, keep stirring the spices continuously so that they fry equally and do not come to burn in any part.

4. Every spice has its own time

It is very important that you understand – not every spice roasted in one time. For example, mustard bursts quickly, but it takes some time to roast whole coriander. So it is wrong to put all spices in the pan together. This will burn some spices and some will remain half -baked, which can spoil the taste.