If you have a pestle and mortar, pound the mixture to release the aromas of the spices. (bainmarieblog.com)
Dry roast the spices — cumin seeds, coriander seeds, cardamom, cloves, cinnamon, peppercorns, fennel seeds and dry red chilies — until they start releasing their aroma. (flavorquotient.com)
Recipe for Parsi Brown rice to serve with Dhansak — Lightly golden in colour, mildly sweet and fragrant from the whole spices that are coaxed to release their aromas into hot ghee, this rice dish pairs well with most spicy Indian curries (saffrontrail.com)