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Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Used as a tempering spice. (Hindi: Sarson सरसों) Brown mustard seed: Used as a tempering spice. (Hindi: Rai राइ) Naagkeshar: Used in Maharashtrian cuisine as one of the ingredients of godaa masaalaa. (Hindi: Nagkeshar नागकेसर) Nigella seed Gives smoky, nutty flavor; dry-roasted or used as a tempering spice
To cook authentic Indian food, the first step is to master common Indian cooking techniques. This guide will help you make better tikka masala, naan and more! The post A Basic Guide to Indian ...
Spices have been around since ancient times, used for flavoring and preserving foods. With the countless spices available today, both common and exotic, it can seem daunting to anyone looking to ...
The 15 Healthiest Herbs and Spices Whether they're boosting your memory, protecting your skin or potentially fighting cancer, these healthy herbs and spices could feel at home in both the kitchen ...