Discover whether whole garam masala can be tempered and how it changes the dish’s profile.
1 Answer
Yes, whole garam masala spices can be tempered in oil or ghee to release their aromatic oils and enhance the flavor of a dish. This is a common technique in Indian cooking.
Detailed Explanation:
Tempering, also known as 'tadka' or 'chhonk,' involves heating oil or ghee and then adding whole spices to it. The heat helps to release the essential oils from the spices, infusing the oil with their aroma and flavor. When you add this infused oil to a dish, it significantly elevates the overall taste. For garam masala, common spices used for tempering include cinnamon sticks, cardamom pods, cloves, bay leaves, and dried red chilies. The order in which you add the spices can matter; start with the harder spices like cinnamon and cloves, and then add the more delicate ones like cardamom and bay leaves towards the end to prevent them from burning. The key is to heat the spices until they become fragrant but not burnt. Burnt spices will impart a bitter taste to your dish. Once the spices are tempered, you can add them to the beginning of a recipe as a base flavor, or at the end as a finishing touch.
Pro Tip:
To prevent spices from burning during tempering, keep the heat on medium-low and have all your ingredients prepped and ready to go. This allows you to quickly add the next ingredient without the spices sitting in the hot oil for too long.