How to Supercharge Dried Spices
Think the key to three-alarm chili or any other flavor packed dish is dumping in tons of spices? Not so. It’s actually all about timing and earlier is generally better.
When dried spices are heated directly in oil right at the beginning of the cooking process (while you sauté, say, onion and garlic), they “bloom,” becoming toasty and richer tasting.
If you wait to add the dried spices do it just before the dish is done or they won’t release their powerful flavors—meaning your chili will be bland or bitter, rather than full of fire.