See how green chilies add sharp, fresh aroma to tempering and balance spice levels.
1 Answer
Green chilies, when tempered, release volatile compounds that contribute a fresh, pungent, and slightly grassy aroma to the dish. The heat from the oil helps to extract and disperse these aromatic compounds.
Detailed Explanation:
Tempering, also known as 'tadka' or 'chaunk,' is a cooking technique common in Indian cuisine where spices and other aromatics are briefly fried in hot oil or ghee to release their flavors. When green chilies are added to the hot oil, the heat causes several chemical reactions to occur. The chilies contain compounds like capsaicin (responsible for the heat) and various volatile oils. These oils are released into the air, creating a distinct aroma. The specific aroma depends on the type of green chili used, but generally, it's a combination of fresh, slightly grassy, and pungent notes. The heat also helps to break down some of the compounds, making them more easily perceived by our sense of smell. The aroma is further enhanced by the other ingredients typically used in tempering, such as cumin seeds, mustard seeds, and curry leaves, creating a complex and layered fragrance.
Pro Tip:
To control the intensity of the chili aroma and heat, slit the green chilies lengthwise before tempering. This allows the flavors to infuse the oil without releasing all the capsaicin at once, preventing the dish from becoming overly spicy.