Toasting whole spices in a medium-hot pan for 2 to 4 minutes before grinding them wakes up their flavors, releases their oils and brings out their fragrance and nutty flavor.

Spice-heavy cuisines like those of South Asia often fry ground spices in oil and aromatics like onion and garlic before combining them with other ingredients, making toasting redundant. But in dishes where spices aren't cooked on their own, and in rubs and pastes, toasting spices before grinding them is well worth the extra few minutes.

Be sure to shake the pan so spices toast evenly and keep an eye on them so they do not burn.