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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Tempering, or tadka, is a brief heating of spices in hot oil to extract and concentrate volatile flavor compounds.
Origin: Mughal Empire (16th–18th century) — Indian sub‑continent
See full technique reference →Heating oil to 180–200 °C dissolves hydrophobic spice constituents such as terpenes, alkaloids, and phenolics, while the brief exposure (30–60 s) maximizes volatile release without initiating the Maillard reaction. The process also denatures minor proteins in spices, reducing astringency and enhancing overall flavor.
Primary Reaction
Solvent extraction of hydrophobic flavor compounds into oil via heating
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Key Variables