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The thing that makes spices spices is volatile light aromatic oils. Blast them on high heat and you drive off most of them, and polymerize the rest to creosote
by tuatoru 3y ago
The thing that makes spices spices is volatile light aromatic oils.
Blast them on high heat and you drive off most of them, and polymerize the rest to creosotes.
- explaininjs 3y agoYet this act is a staple of Indian cuisine. The key is knowing what spices in what forms can take how much heat. Whole pods of cumin or peppercorns for example can benefit from browning without the entire structure burning. Or as I like to say (especially when a friend is apologizing for serving slightly charred food): More colors more flavors!