Why does it happen that you seem to cook everything according to the recipe, add spices, but you don’t feel the proper rich taste of these spices? Experienced restaurateurs do this – they warm up the spices while cooking.
When you heat the spices, they give more flavor to the food. The most common pan will do. Spices should not be heated for long, until a slight haze.
For a salad, for example, it is not necessary to heat black pepper, but for any other dishes this life hack is quite fair.
You can heat the spices and before you grind them, then the pleasant smell will intensify.
This method is also suitable for spices sent for storage: warm up, wait to cool, place in an airtight package and then the rich taste and aroma will be preserved for a long time.