Raw spices don't do much for uncooked dishes. They're more harsh than come-hither. But give them a minute or two in good-tasting oil in a pan on the stove or in the microwave, and fragrance and flavor let loose. A classy and unexpected way of giving a twist to many dishes, this puts the ubiquitous dipping oil of pseudo-Italian restaurants to shame. Spoon it into baked potatoes, over pasta, raw or cooked vegetables and all kinds of seafood. Popcorn goes through a paradigm shift with Allspice-Pepper-Garlic Oil.