Various procedures are used to increase the intensity of spice flavors, such as grinding, crushing or heating spices in oil. However, heating and roasting a spice without oil provides an deeper flavor than can be achieved by grinding or crushing. Often, whole spices are roasted in a heavy pan or a small wire-mesh container, both of which are placed on stovetop burners and heated on a low temperature level for several minutes. As the spice heats, it darkens and emits an increased amount of aroma. While roasting, stir or shake to move the spices around in the pan or mesh Spice Roaster. When finished toasting, remove the spice from the pan or mesh roasting container to stop the cooking process. Pour the spices out on a plate and allow to cool.