"Andy" <q> wrote in message ...
> No One, after taking an infinite amount of time, finally, on 14 Aug 2006,
> typed out:
>
> > Should turmeric be dry fried with the other spices or not? Sometimes I
> > get a bitter result. Is this too much, not cooked long enough or
> cooked
> > too short?
>
> By dry fried, do you mean frying without oil? I imagine any spices will
> burn in that case.
>

Well no, whole spices are often fried dry before grinding in some types of
Indian and Sri Lankan cooking. If you mean ground spices I don't know any
cuisine that does that, as you said they tend to burn.

David