Tempering is a technique used throughout the Indian sub-continent in which whole spices – and sometimes ingredients like curry leaves and dried chillies – are quickly fried in oil or ghee.
The frying releases essential oils and so enhances their aroma and flavour. In the case of ingredients like curry leaves and chillies, it also crisps them up.
The tempered spice mixture and flavoured oil is then poured over a dish such as dhal or stirred through rice (see video below).
Any whole spices can be used for tempering; brown mustard seeds, cumin, fenugreek and fennel are common. I sometimes use Indian five spice (panch phoran) and always a handful of wonderfully aromatic curry leaves!
Here’s how to temper spices:
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