See if grinding tempered spices improves texture and mixing in sauces and gravies.
1 Answer
Grinding spices after tempering is generally not recommended as it can lead to clumping and loss of flavor. It's best to grind spices before tempering to ensure even distribution and optimal flavor release.
Detailed Explanation:
Tempering spices involves briefly heating them in oil or ghee to release their essential oils and enhance their aroma and flavor. This process is typically done before adding the spices to a dish. Grinding spices after tempering presents several challenges. First, the oil absorbed during tempering can cause the spices to clump together in the grinder, making it difficult to achieve a fine, even powder. Second, the heat from the grinding process, combined with the already heated spices, can further degrade the volatile oils, diminishing their flavor and aroma. The ideal approach is to grind your spices to the desired consistency *before* tempering. This allows the heat from the tempering process to evenly penetrate the spice particles, maximizing flavor release and ensuring they blend seamlessly into your dish.
Pro Tip:
To prevent spices from burning during tempering, start with a low to medium heat and continuously stir them. The spices should sizzle gently and release their aroma without turning dark or acrid.