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My chili tasted flat for 2 years until I started toasting the spices in a dry pan for 90 seconds
I used to dump cumin and chili powder straight into the pot with the tomatoes and wondered why it always tasted like nothing. Last fall I tried tossing them in a dry skillet for about a minute and a half first, until they smelled nutty, and the same recipe suddenly had depth I couldn't get before. Does anyone else do this with other spices, or am I late to something everyone already knows?
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jason_wood9d ago
I do the same thing with cumin but for a different reason. My old roommate worked at an Indian place and he'd throw whole seeds in a pan until they started popping, then grind them right after. The smell alone was worth it. What got me was paprika. I toasted a batch of smoked paprika once and it turned almost sweet, which sounds nice until you put it in chili and it disappears. Now I only toast the cumin and coriander and leave the paprika alone. Lesson learned the hard way.
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