>When I'm not too lazy to toast the spices before adding them to the rest of
>whatever I'm making, I just toast them in a small cast iron skillet. I've
>never used any oil, and have never had any problems, even with mustard seeds
>(unless of course I'm not careful and burn the lot!). Maybe the cast iron
>gets hotter and works better? no idea! -Rosemary
I do this too! And yes, the cast iron does work better. I also toast my
cumin seeds before I grind them up. Great taste - no fat. YUM! :-P
Lynda
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