Essential spice techniques that will elevate every dish made in your kitchen.
This common Indian cooking technique
involves heating whole spices in hot oil
before adding to a dish.
Tadka, or tempering, is typically done at
the beginning or end of the cooking
process, either to build complexity or add
a final punch of flavor. Unlike
dry roasting, frying spices gives them a
bright, bold flavor. In Indian cooking, it’s
popular with spices such as cumin,
mustard seeds and curry leaves.
Dry roasting is a technique wherein
whole spices are heated in a dry skillet
Toasting whole spices lends a deep,
earthy quality to each. Try the technique
at the beginning of a recipe, with spices
such as fennel seeds, coriander and dry
chiles, to add character to a dish.