On food and cooking the science and lore of the kitchen ( PDFDrive ) 768

identities The frying in oil or ghee of mixed powdered spices, often including turmeric, cumin, and coriander This step allows the different aroma chemicals to react with each other so that the flavors become more integrated, and is usually followed by the sequential addition of garlic, ginger, onions, and other fresh components of what will become the sauce-like phase of the dish The slow frying of a paste of powdered and fresh spices, with constant stirring until much of the moisture evaporates, the oil separates from the paste, and the spice mixture begins to darken Mexican cooks treat their pureed chilli mixtures in much the same way This technique yields its own unique flavors, since dried and fresh ingredients (including active enzymes from the latter) can interact from the beginning, and moisture from the fresh spices prevents the dried spices from being as affected by the heat as they are when fried on their own The brief frying in ghee of whole spices, which are then sprinkled on top of a justcooked dish as a final garnish Indian cooks also aromatize some dishes with a remarkable combination of smoking and spicing called dhungar They put the dish into a pot along with a hollowed onion or small bowl that contains a live coal, sprinkle the coal with ghee and sometimes spices, and cover the pot tightly to infuse the dish with the fumes In sum, herbs and spices are remarkably diverse ingredients in themselves, and are capable of producing a remarkable diversity of effects Combinations, proportions, particle sizes, the temperature and duration of cooking, all have an influence on the flavor of a dish  ... combination of smoking and spicing called dhungar They put the dish into a pot along with a hollowed onion or small bowl that contains a live coal, sprinkle the coal with ghee and sometimes spices, and. . .the fresh spices prevents the dried spices from being as affected by the heat as they are when fried on their own The brief frying in ghee of whole spices, which are then sprinkled on top of a justcooked dish as a final garnish... capable of producing a remarkable diversity of effects Combinations, proportions, particle sizes, the temperature and duration of cooking, all have an influence on the flavor of a dish