Toasting spices is a technique used to deepen and intensify the flavors of spices.  Spices take on enhanced flavor when exposed to heat.

To toast dry spices, heat a small nonstick skillet over medium heat for 1 minute.  Place whole or ground spices in skillet and stir until very fragrant and the color begins to deepen (be careful not to overcook or burn).  Remove from heat and cool.  If using seeds, use a mortar and pestle or coffee grinder to grind into powder.  We generally only toast the spices that we need immediately as the intensity of the flavor diminishes after about 1 week.