Some housewives, before using spices, fry them in a dry frying pan, or, more correctly, calcine them.
Often, an action is performed because authoritative chefs advised it, but no one can clearly explain why this should be done. Let's try to figure it out.
This is not about sautéing, when vegetables are fried in vegetable oil. In this case, the additives give all their aroma to the dish, which is often indicated in recipes.
As for roasting spices in a dry frying pan, proponents of this concept claim that after heating, the spices or seasonings smell stronger.
In reality, things are a little different. When heated, aromatic additives do indeed begin to smell stronger, but all the aroma goes into the air.
Once the spices are sent to their intended destination, the effect of heating is lost.
As for the usefulness, the procedure should be approached strictly individually. In one case, the smell and taste may really increase. But it can also be the other way around.
However, this technique can be useful. For example, when preparing homemade meat or fermented milk products (dry-cured sausages, dried meat, fish, cheese, etc.), spices, especially those purchased in bulk, can be heated in a frying pan, but only for disinfection.
You can also roast the spices for further processing. After roasting, they will become brittle and can be ground more easily and better.
