Dry Roasting is when you heat the spices to release the oils and therefore release more flavor. It creates a warmer taste than using them raw.
Spices can be used roasted or raw in most recipes, it’s just a matter of personal preference.
Dry roast the spices by putting them in a small pan which has already been warmed over medium heat. Stir or swish constantly until you smell the aroma of roasting spices (about 30-seconds). The spices will turn a shade or two darker.
Take care not to use too high of a heat or to leave them still for too long . They will turn bitter if burned.
Remove from heat and let cool, then grind them in a coffee grinder.