Common · History
Tempering (spices)
South Asian cooking technique
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, Sri Lanka and the Caribbean in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices.
From Wikipedia
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, Sri Lanka and the Caribbean in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be done at the end for adding to a dish just before serving (as with a dal, sambar or stew).
Text: Wikipédia, CC BY-SA 4.0. · Image: cyclonebill (CC BY-SA 2.0) ·
Related cards
-
★★★
Chana masala
Chickpea dish from the Indian subcontinent
-
★
Chuan (food)
Chinese street food
-
★★★
Gaiwan
Bowl for the infusion of tea leaves
-
★★★★★
Chutney
Condiments associated with South Asian cuisine
-
★★★
Chanakhi
Traditional Georgian dish
-
★★★★
Pakora
Piece of meat or vegetable from the Indian subcontinent