Toasting whole spices releases their natural oils adding depth and intensity to your recipes. Spices that are often toasted are allspice, coriander, cumin, cardamom, mustard seeds, fenugreek seeds, ajwain, star anise, black cumin, cloves, mace, and peppercorns.

Add whole spices to a dry skillet. Heat over medium-low while gently stirring the spices for 3 to 5 minutes. When warmed their aroma increases and there is a slight color change. If burned the spices will become bitter, so keep an eye on them, especially the tiny ones. Mustard seeds can get wild when they pop. Immediately spread the spices out onto a plate or baking sheet to stop the toasting.