View source for Dry-roasted ground spices

=Ingredients=
* Spices
== Procedures ==
* Place spices in a heavy nonstick skillet or wok. 
* Roast while stirring vigorously over medium/high heat. They will start to brown in about 30 sec.- 1 min. 
* Reduce heat when this starts to happen. Continue to roast on low heat until they turn medium to dark brown. 
* Remove from heat, transfer to another container and set aside to cool.

== Notes ==
* Dry-roasted spices are best if used right away, but can be kept for about 1 week in airtight container.
* Dry-roasting is an age-old cooking process that imparts extra flavor to the foods.

[[Category:Indian cuisine]]
[[Category:Food Glossary Recipes]]