Spice-Infused Oils

Pungent and finely ground spices can be quickly infused in oil by heating the spices in the oil until the spices sizzle; the mixture is then strained. Any of the spices used in Indian curry mixtures, or the mixtures themselves, can be infused into an inert-tasting oil such as French huile d’arachide, grapeseed oil, or good-quality safflower oil. If experimenting with an unknown spice or spice mixture, heat the spices in a small amount of oil so