If I have a group of spices, all dried and ground, say: nutmeg, clove, cinnamon, ginger, and black pepper...
I'm curious about how to maximize their flavor for a drink or dish, and in what liquids spices are ideally soluble.
Do they need or benefit from sauteeing in oil, or is simmering in water better? Does the liquid need to be hot? Should they be toasted? Or mixed in a food grinder? Or just added directly to the dish?