As often as not, following traditional methods, we wind up burning them.

 

I stumbled on this trick a few years back. Instead of toasting the ingredient over a flame, do this. Heat an empty skillet until it's screaming. Just as hot as if you were going to sear a steak.  Remove it from the heat. Now add the spices or whatever, and keep shaking the pan to keep them moving and rolling around.

 

As soon as they start to color and become fragrant, pour them into a bowl to cool.

 

Since adapting this method I've never burned any spices, seeds, or nuts.

I always toast spices on quite low heat but for a longer time always using a non-stick pan. It's like the difference between a soft roasted coffee and a dark roasted one that always is somewhat bitter.

I read in a few cookbooks to roast spices until they start to color and to smoke... no no no! When they start to smoke, it's probably the oil -escaping from the seeds or herbs- that starts to burn. Bwaaak!

Your method evidently prevents the oil from burning, the way it should be imo.

 

I recently watched a chef using the same method to panfry scampi in a very hot pan, away from the heat and continiously shaking the pan. The scampi was done in a minute or so, still nice and juicy inside.

 

Unlike aluminum, most pan materials used nowadays hold heat well, even when taken off the burner. And the technique requires that you pay attention, cuz the pan is always in your hand. So there's no chance of a distraction leading to burning or overcooking.

 

And, yes, just to confirm: If you roast spices until they start to smoke, it is too late. You've defeated the very purpose of toasting them in the first place.  Even light browning can be too much. You should stop the process as soon as they release their fragrance.