The post A Guide to Blooming Spices appeared first on thedancingcucumber.com.
]]>You may have heard this process called chhonk, tadka, vaghar, or tempering—depending on where you heard about it. It works because most flavor compounds in spices are fat-soluble and fat coats your tongue, so blooming spices in fat lets those flavors stay in contact with your taste buds for longer.
Blooming spices is simple. Just heat a couple tablespoons of oil or ghee over medium-low heat. Add ground or whole spices as well as other aromatics (garlic, bay leaves, etc.). Cook until you can smell it, which should only take a couple of minutes. And there you go! From there, you can make your lentils, vegetables, or sauce all the more flavorful.
The post A Guide to Blooming Spices appeared first on thedancingcucumber.com.
]]>The post A Guide to Blooming Spices appeared first on thedancingcucumber.com.
]]>You may have heard this process called chhonk, tadka, vaghar, or tempering—depending on where you heard about it. It works because most flavor compounds in spices are fat-soluble and fat coats your tongue, so blooming spices in fat lets those flavors stay in contact with your taste buds for longer.
Blooming spices is simple. Just heat a couple tablespoons of oil or ghee over medium-low heat. Add ground or whole spices as well as other aromatics (garlic, bay leaves, etc.). Cook until you can smell it, which should only take a couple of minutes. And there you go! From there, you can make your lentils, vegetables, or sauce all the more flavorful.
The post A Guide to Blooming Spices appeared first on thedancingcucumber.com.
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