AFAIK `taseer` isn't Ayurvedic term. `Prakruti/Nature-of-food` might be more appropriate word.
Most of the spices are indeed lightly roasted before grinding to bring out more flavor. It may differ regionally and may be based on grinding method. Grinding can generate heat as well.
Additional fact: Many regions have specific blends:
* Bengalis use punch-pooraN masala,
* Marathi / Maharashtrians use KaLa (black) masala also called as goda (gauDa) masala and many other regional blends.
Most of the spices are indeed lightly roasted before grinding to bring out more flavor. It may differ regionally and may be based on grinding method. Grinding can generate heat as well.
Additional fact: Many regions have specific blends: * Bengalis use punch-pooraN masala, * Marathi / Maharashtrians use KaLa (black) masala also called as goda (gauDa) masala and many other regional blends.