Good information for all of us who cook using spices.
Sometimes spice is just a state of mind. Plants don’t come with Dymo-printed labels that say ‘Spice use recommended’.
Now you might think I’m making an issue out of nothing. Obviously, plants that produce a strong appetizing smell can be used as spices, and others not, right? No mind tricks necessary.
But consider what happens during the process of blooming spices, otherwise known as tempering, or tadka. A sequence of spices are thrown into hot oil. They may be seeds — like cumin or black mustard, dry leaves like the bay, or even bits of bark — like cinnamon.
If the temperature is too low, nothing particular happens, while if the temperature is too high, the spice burns. But if the temperature is just right, two things happen. One, the outer surface of the spice browns. This browning, known as the Maillard reaction, is the perfect state of cooked food…
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