What You Need to Know
The mechanical grinding of spices in oil or wine generates frictional heat that can raise the paste temperature by up to 30 °C, affecting volatile aroma compounds. The process releases terpenes and phenolic compounds, increasing their bioavailability and enhancing mouthfeel. The resulting emulsion incorporates essential oils into the liquid phase, forming a stable oil‑in‑water system.
The Science
Primary Reaction
Emulsification of oil and water phases via mechanical disruption of spice solids, generating a stable oil‑in‑water emulsion.