To confirm, by toasting I'm assuming you're referring to dry toasting and not in oil or ghee.
Given that, there are spices that are toasted and some which are not.
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. Perhaps I should experiment one of these days..
Moreover, even with cumin, toasted cumin serves different purpose than regular cumin. Regular cumin is added in oil/ghee, while toasted powdered cumin in used as is. Most of the spices are anyway cooked in ghee or oil which enhances flavor.
Also, with garam masala, we use both whole (as a mixture of whole spices) as well as ground.
> 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.
Given that, there are spices that are toasted and some which are not.
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. Perhaps I should experiment one of these days..
Moreover, even with cumin, toasted cumin serves different purpose than regular cumin. Regular cumin is added in oil/ghee, while toasted powdered cumin in used as is. Most of the spices are anyway cooked in ghee or oil which enhances flavor.
Also, with garam masala, we use both whole (as a mixture of whole spices) as well as ground.