Dry roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier. Unlike other dry heat methods, dryroasting is used with foods such asnuts andseeds, in addition to someeaten insects such ashouse crickets. Dry-roasted foods are stirred as they are roasted to ensure even heating.

Dry roasting can be done in afrying pan orwok (a common way to prepare spices in some cuisines),^[1] or in a specialized roaster (as is used for coffee beans or peanuts). Dry roasting changes the chemistry of proteins in the food, changing their flavor, and enhancing the scent and taste of some spices. Roasted spices are commonly prepared by adding various herbs, spices, and sugars to the frying pan and roasting until brown.

Common dry-roasted foods includepeanut butter, which is made from peanuts that have been dry roasted;tea, which is made from tea leaves that have been dry-roasted (either immediately after picking or after fermentation);^[2][3][4] andcoffee andchocolate, which are made from roasted coffee beans^[5] and roastedcocoa beans,^[6] respectively.

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