In Indian cuisine, how you use spices is just as important as the spices themselves. Here are some common techniques:
• Tempering (Tadka): Whole spices are fried in hot oil or ghee to release their essential oils and aroma. This is often the first or last step in cooking.
• Dry Roasting: Spices are roasted in a dry pan until fragrant, enhancing their flavor before grinding.
• Blending: Spices are combined to create signature masalas like garam masala or sambar powder, tailored to specific dishes.