KITCHEN PRACTICE 2 — Properly Roasted vs. Burnt Spices
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Chapter: Indian Cookery 2 — Roasting & Grinding Spices

TASK
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Roast a second batch of the same spices, deliberately leaving them
on the heat well past the fragrant point until they visibly darken
further. Grind and taste this batch against the first.

WHAT TO DO
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1. Heat a fresh, dry pan and add a fresh, equal portion of whole
   cumin and coriander seeds.
2. Roast as before, but this time, once you reach the fragrant
   point, deliberately keep them on the heat for another 30-60
   seconds, watching them darken further.
3. Remove, cool completely, and grind this batch the same way as
   Kitchen Practice 1's own properly roasted batch.
4. Taste a small pinch of this batch directly against the properly
   roasted one.

WHAT TO EXPECT
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- The overcooked batch should look visibly darker, sometimes close
  to black in spots, compared to the first batch's own even, medium
  toast.
- The overcooked batch should taste distinctly bitter and acrid, a
  genuinely worse, unpleasant flavour rather than just "more roasted."
- The properly roasted batch should taste noticeably better by
  direct comparison — warm and rounded rather than sharp and burnt.

WHY THIS WORKS AS AN ANSWER
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Tasting the burnt result directly, right next to a properly roasted
batch made the same way, makes the chapter's own warning about a
narrow roasting window concrete rather than abstract. This is the
same "break the rule on purpose, then taste the consequence"
discipline this whole Cookery Subject uses consistently — a burnt
batch of spices isn't a lesser version of a good one, it's a
genuinely different, worse-tasting result.