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RE: 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

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


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