Which spices are best fried in oil, which are best toasted and which are best cooked in water? I've been learning a bit about spices and experimenting a little with dry toasting and frying spices rather than just adding them all to the water component. I keep reading that some spices go best in the water component, like saffron and nutmeg, but I can't really find anything with much more detail than that. Does a list exist of how the flavour profile of each of the common spices will be changed at the end of a dish when cooked in each manner? 

Thank you :)
Generally? whole woody pieces such as star anise and cloves fry nicely. tiny dry leaves like oregano and marjoram with less success. 

If a brief rub in the fingers disintegrates and releases a lot of aroma, water is best bet. Rule of Thumb