Topic: Roasting Spices

[livo]

I have a couple of questions about roasting / dry frying spices in order to make my own Masalas, Mixes and Powders. Although I am asking by using examples of specific types, the questions are generic as I'm just after wider knowledge.

Some Garam Masala instructions do not roast at all. Why or why not? Is this just poor instruction assuming that it will be done?

A Kitchen King Masala recipe and instruction I have found says to roast whole spices separately and allow each to cool before grinding.  Is this just because each individual spice will require more or less roasting? What is the problem with roasting it all together?  Have I answered my own question?

How do I tell when an individual spice is roasted enough?

If I want to make my own single spice powder, say Ground Cumin, do I roast / dry fry it first?

Does Ground Cardamom contain the whole husk or just the seeds?

[martinvic]

Interesting article on it here livo

http://www.azeliaskitchen.net/dont-dry-roast-spices/

[fried]

Interesting article on it here livo

http://www.azeliaskitchen.net/dont-dry-roast-spices/

Excellent article, I've also heard it said that if you're grinding your spices with an electic grinder, then you're also effectively roasting them.

[Madrasandy]

Great read there martin

[Peripatetic Phil]

I've also heard it said that if you're grinding your spices with an electic grinder, then you're also effectively roasting them.

Whereas if you're grinding your spices in an eclectic grinder, you may well be surprised at the flavours that result

I was quite impressed with Az

[livo]

Interesting article on it here livo

http://www.azeliaskitchen.net/dont-dry-roast-spices/

That is exactly what I was after.  Thanks @mv

The link at the bottom of Azelias page doesn't work so here it is;
http://gernot-katzers-spice-pages.com/engl/

Whereas if you're grinding your spices in an eclectic grinder, you may well be surprised at the flavours that result

I have also read that electric grinding is less than perfect, but it certainly does provide heat. 

I watched a video on the production of Deggi Mirch and even when slowly stone ground on a commercial scale it is partially roasted by friction. edit: Just remembered it was in Rick Stein's India series.

Then you have to consider that the Sri Lankan style of cooking sometimes roasts the crapola out of the spices, turning them almost black, and they get incredibly intense flavours from that process.