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Frying spices in oil gives them a completely different flavor than dry-roasting. When dry-roasted, a
spice's flavor changes in fundamental ways: volatile aromatics begin to cook off, while compounds in the
spice recombine to form new flavors that are often deeper, roasted, and earthier. Frying them in oil, on
the other hand, tends to enhance the original flavors of a spice, making them bolder and more intense,
almost as if they've become more sure of themselves. In short, oil-fried spices have a brighter and
fresher aroma compared to dry-roasted spices.

Some recipes call for frying whole spices and some don't. While you can get away with only using
powdered spices, fresh whole ones that are fried first and then ground lend the dish a robustness and an
unmistakable silkiness and depth that's often unachievable with ground versions alone.

1. Frying in small quantities of oil

In this process, a small amount of vegetable oil is heated, preferably in a cast iron pan. Once it is hot, the
larger, tougher spices go in first, like cinnamon, black pepper, and dried red chilies. Seeds go in next in
quick succession. It's not uncommon to also add some roughly chopped onion or grated fresh coconut
here as well, which help to add flavor and body to the final dish. The onions and coconut also act as a
buffer by introducing a small amount of water to the oil and lessening the risk of the smaller seeds and
spices burning. Once fried, these spices are then ground to a paste in a spice grinder (whether a
traditional stone one or a modern electric one), and used as the base of the dish.

Throughout the frying, great care must be taken not to burn the spices because once even a single spice
begins to burn, it will taint the entire batch. The key is to pay close attention, control the heat as needed
(or even pull the pan off the heat for a few seconds if it's getting too hot), and keep stirring the spices
around as they fry.

2. Bhunooing, or slow-frying with onion

While this process also uses onion and spices, it is a different procedure with a different outcome: Its
purpose is to build the flavors of a dish gradually. Made with a larger quantity of oil, bhunooing is a slow
process in which the oil is first heated until smoking, then the heat is lowered and whole spices like
cinnamon, cardamom, cloves, cumin, anise, and dried bay leaves are fried gently, allowing them to
gradually change color. If onions are used, they are added just after the spices have had a few seconds in
the hot oil and then, over low heat, cooked until they turn a beautiful golden brown color.

Bhunooing results in creamy, rich gravies, thanks to the gentle extraction of essential oils from the spices
and the slow cooking of the onions until they are melting and sweet. This method does not require
grinding, so to get the beautiful hues of a curry, powdered spices, such as red chili powder, turmeric, and
coriander, are often added right at the end of the slow-frying process. Special care must be taken, since
the powdered spices are fragile and can scorch easily.
3. Tadka

The aroma of a tadka (tempered spices) is irresistible: It fills a room instantly, a sort of crazy dinner
theater for the nose. A tadka is typically made after the dish has been cooked, and is added almost as a
garnish of aromatic spice. To make a tadka, a tablespoon or two of oil or ghee is heated until smoking.
Then small quantities of whole spices like cumin, black mustard, dry red chillies, cinnamon, and
cardamom are added to it. Unlike the slow-frying method, here the heat is kept high and the spices are
allowed to splatter and splutter, sizzle and pop as they release their aromas into the fat. This piping hot
oil is then poured directly onto the waiting dish, which launches a whole new round of sizzling and
crackling. It is usually done to liven up a dish and add more aroma. Tadkas bring a subtle spiciness to a
dish, that, with each tadka-spiked spoonful, offers an understated reminder of the spices that went into
it.

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MYÖHEMMIN herkemmät kuten kok jeeran siemenet

When you dry roast your spices, the fundamental flavour changes. The initial and arresting aromatics
cook off, which leaves smaller flavour compounds to recombine. The dry roasting process created
completely new flavours and aromas that are deeper and earthier in comparison to the untouched spice.
Spices have two types of natural oils. The non-volatile oils are a series of oleoresins. Oleoresins provide
the basic aroma of the spice. Spice also contain volatile oils. When you dry roast spices whole, you keep
both of these flavours locked in and deepened.

If you’re creating a very slow cooked dish, you may not need to dry roast your spices. A low cooking
process allows the seeds to soften gently. This gives an entirely different release of aromas. However, if
you’re cooking a quick dish, dry roasting your spices is perfect for a flavour explosion of complex
aromatics.

Always let your spices cool completely before you grind them. For absolutely maximum flavour, you can
use your spices the day you grind them. However, if you’re roasting your spices in preparation, you’re in
luck. Dry roasting spices keep for several weeks with very little affect on their aromas and flavours.

To dry roast your spices, use a heavy frying pan and always keep them moving! If you leave them too
long the edges of the spices and seeds can easily catch. The best way to tell if your spices are finished is
by the smell. When you can smell deep aromas fill your kitchen, you’re spices are perfectly toasted.
When ground, your spices will take on a truly arresting flavours in both taste and scent.

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