Toasting Fenugreek for nutty chocolate flavour

[Amateur1]

In my book "The science of spice" p. 207, it says to lightly toas Fenugreek seeds to create nutty, coffee-and-chocolate roasted pyrazine flavours.
For how long and at what temperature should I roast them in the oven?

 

[caseydog]

I toast spices in a non-stick pan. I think most chefs use a pan. Hot pan, keep the whole spices moving. It only takes a minute -- it doesn't take long. You will know by the aroma coming from the spices. Again, keep the spices moving, and don't walk away or you will burn them.

I wouldn't use the oven.

View: https://www.youtube.com/watch?v=f5xri74xaLU


CD

 

[caseydog]

BTW, I do the same thing with dried chilis.

CD

 

[Amateur1]

thanks.

 

[Amateur1]

Would you do the same for cacao nibs?

 

[caseydog]

Would you do the same for cacao nibs?

I have never tried cacao nibs. I think they are usually roasted like coffee beans. Maybe someone else knows.

CD

 

[karadekoolaid]

Advice is spot on from CD. Just use a pan, not the oven, and as soon as you smell that nutty, earthy flavour, take them off.