- By Bornika Das
- Tue, 25 Mar 2025 07:50 PM (IST)
- Source:JND
Tips To Roast Masalas Without Burning: Masalas are integral ingredients that spice up the entire Indian cuisine. It is the spices that add flavour and taste to the food in every Indian household. You must have seen your mothers and grandmothers roasting the spices to enhance their aroma, flavour and depth. That being said, roasting spices is an essential technique in cooking and needs to be carefully done. When spices are roasted, natural oils are released from te spices that intensify their taste, making them more aromatic. On the other hand, if not done properly, masalas can burn easily, leading to bitterness and ruining the dish. By following some pro tips, you can easily roast your masalas without burning them.
Types Of Roasting
Dry Roasting: It involves heating up the spices in a dry pan without oil. This type is commonly used for whole spices like cumin seeds, coriander seeds, and mustard seeds.
Oil Roasting: This method involves sauteing the spices in oil or ghee. This is mostly carried in Indian and Middle Eastern cooking. In this type, ground masalas like turmeric, paprika, and garam masala are oil-roasted and blended into sauces and curries.
Tips And Tricks To Roast Spices Without Burning
Right Pan
While roasting spices, it is important to choose a heavy-bottomed pan or cast-iron skillet as it helps to distribute the heat evenly, preventing hot spots that can lead to burning. You can also opt for a non-stick pot, but it may not offer the same depth of flavour.
Right Heat
Spices are delicate enough to get burned quickly, thus, roasting them on low to medium flame is the best option. High heat can cause them to scorch almost instantly, especially ground spices. Start with a medium heat and lower the heat as and when you see excessive smoking.
Continuous Stir
Stirring or shaking the pan is important to ensure even roasting. For whole spices, gently shake the pan every few seconds. For ground spices, use a wooden spatula to keep stirring. This prevents the uneven cooking of the masalas.
Roast In Small Batches
Avoid overcrowding the pan. Roasting too many spices at the same time can cause uneven heating, leading to some burning while others remain raw. Roast the spices in small batches, giving each spice enough time to cook.
Colour And Aroma
The best indicators that show that the spices are perfectly roasted are the aroma and the colour. Whole spices will deepen in colour slightly and release a nutty aroma, while the ground spices will become more aromatic and slightly darker. If the spices turn too dark to start smoking excessively, then it means that they are likely burnt.
Tips To Roast Masalas Without Burning Them (Image Credits: Canva)
Cool Immediately
After the roasting of the spices is over, transfer the spices to a cool plate or bowl immediately. If you leave them in the hot pan, they will continue cooking and may get burned. Allow them to cool completely before grinding or storing.
Store Properly
Roasted spices should be stored in airtight containers away from heat and light to preserve their flavours. They can lose their potency over time and so it is best to use them within weeks of roasting for maximum freshness.
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