Processbeginnerdraft
Spices open up in fat
Also searched as: blooming, frying spices, tadka, tempering spices
In short: Many aromas dissolve better in fat than in water. Frying spices briefly in hot fat makes them much more intense.
Picture it
Like putting a key in the right lock: fat unlocks the aromas.
Level 2 · Spices in hot oil≈ 1 mm
Simplified model
What happens
The scent compounds in are often fat-soluble. In hot oil they dissolve, spread through the whole dish and toast lightly. In water they stay duller.
Why it matters
Explains why a curry with spices fried first tastes different from one with powder stirred in.
Rules of thumb
- Whole spices first, ground ones shortly after.
- Only seconds to a minute, until it smells fragrant.
- If it smokes, it is too late.
Levers
2
Temperaturetoo hot → bitter
Amount of fatfat carries the aromas
Sources · 1
- Harold McGee: On Food and Cooking (2004)