KITCHEN PRACTICE 1 — Properly Roasting and Grinding Cumin & Coriander
==================================================
Chapter: Indian Cookery 2 — Roasting & Grinding Spices

TASK
----
Dry-roast a small mix of whole cumin and coriander seeds properly,
stopping the moment they turn fragrant, then let them cool and grind
them. Smell and taste the result.

WHAT TO DO
----------
1. Heat a small, dry pan over medium-low heat — no oil.
2. Add a spoonful each of whole cumin and coriander seeds.
3. Shake or stir constantly, keeping the seeds moving the entire
   time.
4. The moment you smell a real, toasted aroma and see the seeds turn
   a shade darker, remove them from the heat immediately and tip
   them onto a plate to stop the cooking.
5. Let them cool completely — at least a few minutes.
6. Grind using a mortar and pestle or a spice grinder.
7. Smell and taste a small pinch of the finished ground spice.

WHAT TO EXPECT
--------------
- The roasting itself should take only a minute or two — pay close
  attention rather than stepping away.
- The finished ground spice should smell noticeably warm, toasted,
  and rounded, without any raw, sharp, or bitter edge.
- If it tastes flat or grassy rather than warm and toasted, the
  spices likely weren't roasted quite long enough — a small, easy
  adjustment to make next time.

WHY THIS WORKS AS AN ANSWER
----------------------------
Roasting your own whole spices and grinding them fresh, in one
session, gives you a genuine reference point for what "properly
roasted" actually smells and tastes like — a standard you can then
judge future batches against, rather than relying on guesswork or a
fixed time on a clock alone.