Description
A fragrant blend of curry leaves, cumin, turmeric and other spices, tempered in oil to release volatile aromatics.
Technical
Heating curry leaves between 60–80 °C for 30–60 s releases eugenol, linalool and β‑caryophyllene, while a brief 120 °C roast of cumin seeds triggers mild Maillard reactions that generate nutty aldehydes. Adding turmeric at ~80 °C for 1 min markedly increases curcumin solubility, but temperatures above 120 °C for extended periods cause oxidative degradation of essential oils and formation of off‑flavors such as acrylamide and pyrazines.
Science
Primary Reaction
thermal extraction of essential oils combined with mild Maillard reactions
Sensory Profile
Aroma ()
citrusyherbaceousnuttyearthyspicywarmpungentfloralwoody