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Cooking food using dry heat, usually in an oven, on a hot pan, or in hot sand, without adding oil or water.
Roasted chana (bhuna chana) and sand-roasted peanuts sold by street vendors are both made using dry-heat roasting.
A non-enzymatic browning reaction between a reducing sugar's carbonyl group and a free amino group of an amino acid or protein, producing melanoidin pigments and a wide range of flavour compounds.
Thermal degradation of sugars in the absence of amino groups, producing colour and flavour compounds. It requires much higher temperatures than the Maillard reaction.
