What You Need to Know
Thermal decomposition of spice essential oils (eugenol in cloves, cineole in cardamom) generates phenolic and terpenoid compounds through pyrolysis (200-300°C). These lipid-soluble volatiles bind to food matrices.
Imparts smoky depth without cooking, used for finishing dairy (paneer), breads (naan), or beverages (lassi).
Key Parameters
Temperature
250°C
200°C - 300°C
Time
45 seconds
30 seconds - 2 minutes
Equipment
Katori (small metal bowl)Live charcoal piecePerforated lid/separator
Steps
- 1.
Dhungar dal (Punjab): Adds smokiness to otherwise mild lentils
- 2.
Tandoori phirni (Rajasthan): Contrasts creamy rice pudding with aromatic smoke
The Science
Primary Reaction
Pyrolysis