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indian spices

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