Description
A guide to preparing Indian curry pastes with emphasis on temperature control, spice activation, and fermentation.
Technical
The sauté of onions, garlic, ginger, and chilies at 180–190 °C initiates Maillard reactions that generate melanoidins and volatile aldehydes, forming the aromatic base. Subsequent spice activation at 200 °C releases essential oils and reduces phytates, enhancing mineral bioavailability. Fermentation at 30–35 °C promotes proteolysis, producing glutamate and reducing raw chili pungency.
Science
Primary Reaction
Maillard reaction, essential oil release, emulsification, proteolysis, capsaicin degradation
Sensory Profile
Aroma ()
nuttysmokyspicyearthycitrusywarmpungentherbaceousfloralcaramelized