Description
Tempering spices in hot oil volatilizes aromatic compounds and extracts essential oils, creating a fragrant base for curries and dals.
Technical
At 180–200 °C, oil acts as a non‑polar solvent, extracting hydrophobic essential oils such as eugenol from cloves and cumin. The heat also initiates Maillard‑like reactions between amino acids in spices and reducing sugars, forming new flavor compounds that deepen aroma and taste.
Science
Primary Reaction
Volatilization of aromatic compounds and Maillard‑like reactions
Sensory Profile
Aroma ()
fragrantnuttywarmspicytoastyearthysmokypungentcitrusyherbaceous