Blooming spices in oil

[shirt]

What is the correct method?

Trying to extract max flavour from fennel and black cumin seeds for chutney. Either they burn, or don’t release sufficient flavour if left on a lower heat. Spices are decent quality and just opened. I’m told the seeds need to ‘pop’. I’m using a handi shaped stainless steel pressure cooker.

[Semmelweiss]

Non-stick or seasoned stainless steel pan. Put the seeds in dry pan and bring to medium heat, whilst shaking the pan so the seeds don't catch. As soon as you smell the oils being released, tip them into a bowl to cool.

[shirt]

So no oil at all? I’m trying to follow a handwritten recipe which calls for it. Thinking I may use ghee instead for a higher smoke point. Deffo ruined the earlier batch of chutney :/

[sherman]

Yeah dry fry spices then add your ghee to the pan as soon as the spices are lightly toasted to help impart the flavour into the oil.

[thebraketester]

How much oil are you using. Maybe try more oil like you would do if you were making confit garlic.

[Mobile Chicane]

Try putting a few mustard seeds in the mix. When these 'pop', the spices are ready.

Other spices don't pop, btw.

[Venisonpie]

Whilst I toast most spices I never do with fennel seeds, I find they release flavour easily from fresh.

I tend to dry fry spices keeping them moving to stop them going over.