Why We Temper Spices: The Ancient Art of "Tadka"
💡 Quick Answer:
"Tadka" (or Chhonk) is not just for flavor—it is science. Adding spices like cumin, mustard seeds, and turmeric to hot oil releases their essential oils and healing properties, making them bio-available for your body to absorb.
"Tadka" (or Chhonk) is not just for flavor—it is science. Adding spices like cumin, mustard seeds, and turmeric to hot oil releases their essential oils and healing properties, making them bio-available for your body to absorb.
Have you ever wondered why Indian cooking always starts (or ends) with sizzling oil? In the west, spices are often boiled with the sauce. In India, we fry them.
This is called Tempering.
The Science of Hot Oil
Most spices are fat-soluble. If you throw raw turmeric into water, it does very little. But if you throw it into hot Ghee, the curcumin activates instantly. This process:
- Unlocks the healing compounds.
- Releases the aroma (Aromatherapy for hunger!).
- Makes heavy lentils (Dal) easier to digest.
Dadi’s Tip: The "Masala Dabba"
To do a proper Tadka, you cannot be fumbling for jars. You need a Masala Dabba (Spice Box) where all 7 essential spices are open and ready for that 30-second window of perfect heat.
🌿 Sama Recommendation:
Keep your spices fresh and oil-rich in our traditional Brass Masala Box. It’s naturally antibacterial and seals in the flavor.
Keep your spices fresh and oil-rich in our traditional Brass Masala Box. It’s naturally antibacterial and seals in the flavor.