I’ve been seeing this in the spice sections recently - roasted cardamom powder and roasted cinnamon powder.
What’s the advantage?
Some recipes, especially Indian food recipes, call for toasting the spices just prior to adding in other ingredients. I suppose this is supposed to be a shortcut to that, but the toasting only takes a few seconds, so I don’t really see any advantage. I’m sure there must be a call for roasted spices in other dishes, but can’t come up with any offhand.