Tempering

Going by various names, including blooming and tarka, this technique is sizzling spices in oil over a moderate heat. It is widely used in South Asia and countries influenced by these cuisines. Many of the volatile compounds in spices are oil soluble and so the flavours intensify and infuse into the fat, which helps distribute them throughout food. Lightly tempering spices gives a milder flavour, whilst longer tempering gives an almost charred pungency. Do this at the start of cooking, laying a spicy foundation to build upon, or stir through a tarka to finish as is common in dishes like dal. Sometimes tempering is done twice, bookending a recipe.