Tempering (spices)
A technique of frying whole spices in oil to release flavor.
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Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, Sri Lanka and the Caribbean in which whole spices are briefly cooked in oil or ghee to release essential oils and enhance flavor. The mixture, along with the oil, is then poured into a dish, either at the start of cooking or just before serving. Dry-roasting whole spices before grinding is also considered a form of tempering.
Quick Facts
- Region
- India, Bangladesh, Nepal, Pakistan, Sri Lanka, Caribbean
- Technique
- Cooking whole spices briefly in oil or ghee
- Common ingredients
- Cumin seeds
- black mustard seeds
- fennel seeds
- curry leaves
- garlic
- Also known as
- baghār
- phoran
- taṛkā
- čhaunk
Facts from the source article.
Ingredients
Typical tempering ingredients include cumin seeds, black mustard seeds, fennel seeds, kalonji (nigella seeds), fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, garlic, or tejpat leaves. When multiple ingredients are used, they are added in succession, with those needing longer cooking added first. In Oriya and Bengali cuisines, mixtures called pancha phutaṇa or panch phoron are used.
Terminology
Hindi uses baghār from vyághāra- meaning 'sprinkling over', and taṛkā from traṭatkāra- meaning 'crackles, splits, fizzes'. Bhojpuri uses phoran from sphōṭana- meaning 'crackling, cracking', while Garhwali uses tuṛkā.
More in Cooking Techniques
Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Tempering (spices) (CC BY-SA 4.0).
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