> there are spices that are toasted and some which are not.
No, I'm telling you that you can toast all of them, and you might like it.
> For example, toasted cumin is just divine, toasted clove is also interesting. However, I'm not sure if say black pepper, black and green cardamom, cinnamon, bay leaves etc. are ever toasted, at least we haven't tried that.
I suggest you try it.
Black cardamom and cinnamon definitely both toast nicely.
Tej patta is a herb, not a spice.
I don't think dry heat is quite such an easy win with herbs as it is with spices.
> Also, with garam masala, we use both whole (as a mixture of whole spices) as well as ground.
Sure. People make garam masala all sorts of ways: Do whatever makes you happy. I'm just suggesting you try something awesome, not trying to tell you or anyone else "what" garam masala is.
No, I'm telling you that you can toast all of them, and you might like it.
> For example, toasted cumin is just divine, toasted clove is also interesting. However, I'm not sure if say black pepper, black and green cardamom, cinnamon, bay leaves etc. are ever toasted, at least we haven't tried that.
I suggest you try it.
Black cardamom and cinnamon definitely both toast nicely.
Tej patta is a herb, not a spice.
I don't think dry heat is quite such an easy win with herbs as it is with spices.
> Also, with garam masala, we use both whole (as a mixture of whole spices) as well as ground.
Sure. People make garam masala all sorts of ways: Do whatever makes you happy. I'm just suggesting you try something awesome, not trying to tell you or anyone else "what" garam masala is.