Tempering (spices)
A technique of frying whole spices in oil to release flavour.
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, Sri Lanka and the Caribbean. It involves cooking whole spices (and sometimes other ingredients such as dried chillies, minced ginger root or sugar) briefly in oil or ghee to liberate essential oils from cells and enhance their flavours, before pouring the mixture into a dish. Tempering may be done at the beginning of cooking or at the end, just before serving, as with a dal, sambar or stew.
- field
- Cooking technique
- region
- India, Bangladesh, Nepal, Pakistan, Sri Lanka, Caribbean
- known_for
- Liberating essential oils from spices by brief cooking in oil or ghee
- typical_timing
- Beginning of cooking or just before serving
- common_ingredients
- Cumin seeds, black mustard seeds, fennel seeds, kalonji, fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, garlic, tejpat leaves
Lore & Background
Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. When using multiple ingredients in tempering, they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later. In Oriya cuisine and Bengali cuisine, mixtures of whole spices called pancha phutaṇa or panch phoron, respectively, are used for this purpose.
Reader's Guide
Tempering is a foundational technique in South Asian and Caribbean cooking, used to intensify the flavour of spices before they are incorporated into a dish. The process involves heating oil or ghee and briefly cooking whole spices—and sometimes other aromatics like dried chillies, minced ginger, or sugar—to release their essential oils. This mixture, along with the oil, is then poured into the dish, either at the start of cooking or as a finishing touch. The technique is also adapted by dry-roasting whole spices before grinding. Different languages have various terms for tempering, derived from Sanskrit roots meaning 'sprinkling over,' 'crackling,' or 'fizzing.' Similar techniques exist in parts of the Arab world, such as adha or qadha in Palestinian Arabic and tasha or taqliya in Egyptian Arabic, where garlic and spices are fried in samneh or olive oil before being added to stews like mulukhiyah.
Did You Know?
- Tempering is used in India, Bangladesh, Nepal, Pakistan, Sri Lanka and the Caribbean.
- Ingredients may include dried chillies, minced ginger root, or sugar.
- In Oriya and Bengali cuisines, mixtures called pancha phutaṇa or panch phoron are used.
- Similar techniques in the Arab world include adha, qadha, tasha, and taqliya.
Frequently Asked Questions
What is tempering in Mauritian cuisine?
Tempering is a quick-frying technique where whole spices are briefly cooked in hot oil or ghee to crack open their cells and release essential oils, intensifying the dish's aroma and taste. It is a staple step inherited from the island's Indian and Caribbean culinary traditions.
When do you temper spices in a Mauritian recipe?
You can temper at the very start of cooking or as a final step just before serving. Dishes like dal, sambar, or stews often receive a tempering splash right before they hit the table.
Which spices are most commonly tempered in Mauritian cooking?
Typical choices include cumin seeds, black mustard seeds, fenugreek seeds, asafoetida, dried red chilies, curry leaves, and cloves. Some cooks also toss in fresh green chilies, minced ginger, or a pinch of sugar for extra depth.
Why is tempering important in Mauritian cuisine?
The brief heat exposure liberates volatile essential oils from the spice cells, giving the dish a far richer aroma and taste than simply adding dry spices. It transforms a flat flavour profile into something layered and fragrant.
How is tempering actually performed in a Mauritian kitchen?
You heat a small amount of oil or ghee in a pan, drop in the whole spices, and let them sizzle for just a few seconds until they turn fragrant and slightly darker. Then you pour the hot spiced oil directly over the prepared dish.
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