Whenever I’m working with nuts, seeds, or whole spices, I like to toast them first to awaken their oils, so they’ll add more flavor to whatever they touch. Simply throw them in a skillet and toast over medium heat, stirring continuously, until fragrant and lightly golden, 3 to 5 minutes. Alternatively, you can toast them in the oven, a method I love for larger nuts like cashews or pistachios. Arrange them in a single layer on a rimmed sheet pan and bake in a preheated 350°F oven for 5 to 10 minutes, until fragrant and lightly golden. Note that in a recipe where the nuts, seeds, or whole spices will end up going into the oven—like the pistachios and pine nuts in my Persian-ish Granola, the sesame seeds for garnishing my challah recipe, and the cumin seeds in my Citrusy Cumin-Roasted Carrots—you shouldn’t toast them in advance or you’ll risk the chances of them burning.