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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.
Na Wikipédia
Texto em inglês Ainda não há artigo no seu idioma: trecho em inglês.
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).
Texto: Wikipédia em inglês, CC BY-SA 4.0. · Imagem: cyclonebill (CC BY-SA 2.0) ·
