Respected food writer, Monica Bhide has written for well-known publications such as Food and Wine and Cooking Light. In her article, “The Crackling Spices Of Indian Tempering”, she writes about a cooking method common to Indian cuisine called “tempering”.

EXCERPT: ” … Tadka translates as “tempering.” It is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish. Hot fat has an amazing ability to extract and retain the essence, aroma and flavor of spices and herbs and then carry this essence with it when it is added to a dish. …”

Now before you frown and turn away because of the mention of two little words – “Hot fat” – it might interest you to know that tempering has nutritional benefits, as it helps the spices unlock their healing properties.