Roasting spices?

Thewitt · Post by **Thewitt** » Fri Jul 12, 2013 17:13

Does anyone roast their whole spices before grinding and adding to sausages?

Post by **redzed** » Fri Jul 12, 2013 17:19

Depends on the recipe and the individual spice. I often toast caraway, fennel and sometimes cilantro. I use a heavy bottom pan and just do it on the stove for a few minutes.

Thewitt · Post by **Thewitt** » Fri Jul 12, 2013 17:23

I took the time to roast the whole seed spices tonight for a large batch of Longganisas. I like the taste of the test batch better than not roasting them, prior to grinding.

sawhorseray · Post by **sawhorseray** » Fri Jul 12, 2013 20:04

I roast just about every spice that comes in seed form in a 350° oven for five minutes on a pie plate, then give them a little toss in the coffee grinder. Makes the whole house smell nice tho anise scent seems to stay with the grinder for quite some time. RAY

Chuckwagon · Post by **Chuckwagon** » Fri Jul 12, 2013 23:37

I do too Ray. I like to crush any seed then toast it in a pan... careful not to burn it. Makes a world of difference - very much worth the trouble.