Roasting and grinding whole spices such as coriander, cumin and fennel seeds, adds a superior flavour and aroma to your cooking (as opposed to using pre-ground spices). Here’s how to do it:
1. Place the spices in a small non-stick frypan over a medium heat and cook, stirring, until the spices become fragrant. The amount of time it will take depends on the type of spices and the quantity, but as a rough guide 1-2 minutes for cumin seeds and 3-4 minutes for coriander seeds.
2. Place the roasted spices in a mortar and pound with a pestle until finely crushed. You could also use an electric coffee or spice grinder.
3. Use as you would pre-ground spices.