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 that if you accidentally overheat the spices you won’t waste a large amount of oil.
|ground spices such as cardamom, cumin, star anise, cinnamon, cloves, or spice mixtures such as garam masala|
|inert-tasting oil such as grapeseed, safflower, or canola|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.