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this core technique in indian cooking blooms whole spices in fat to extract bold flavors. tadka (variously known as chhonk, bagar, phodni, vagarne, oggarane, and more, depending on the region) is a core technique in indian cooking that involves blooming whole spices (and sometimes other ingredients)
clove, ginger, garlic, and onion; and bengali cooks enjoy black mustard seed, cumin seed, nigella seed, and fenugreek seed. regardless of the particular ingredients, the contributions of a tadka are many. richness: oil or ghee makes lean dishes more satisfying. flavor: whole (and sometimes ground) spices...
https://www.cooksillustrated.com/how_tos/what-is-tadka