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I have recipes that call for dry roasting peanuts, coconut, and sesame seeds. I make these recipes a lot — so theoretically it would be easier to dry roast everything I have one time, instead of each time I'm making a dish. Would that in any way diminish the taste of the dish? And does the same apply to spices?

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Properly stored, dry roasted nuts should lose none of their flavour. Keep them in a well sealed container and they will be fine.

Spices, however, should be freshly toasted, because the point of doing so is to encourage them to release their flavourful oils.

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    I agree, and I think coconut should be freshly toasted as for the spices. – starsplusplus Jan 22 '14 at 13:18
  • I've worked at bakeries that toasted our coconut beforehand (not too far though, usually a week, no more than a month), and it suffered no ill effects. – SourDoh Jan 23 '14 at 16:34

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