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Tempering is a cooking technique used in
Ingredients typically used in tempering include
India
India, officially the Republic of India ( Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the ...
, Bangladesh
Bangladesh (}, ), officially the People's Republic of Bangladesh, is a country in South Asia. It is the List of countries and dependencies by population, eighth-most populous country in the world, with a population exceeding 165 million pe ...
, Nepal
Nepal (; ne, नेपाल ), formerly the Federal Democratic Republic of Nepal ( ne,
सङ्घीय लोकतान्त्रिक गणतन्त्र नेपाल ), is a landlocked country in South Asia. It is ma ...
, Pakistan
Pakistan ( ur, ), officially the Islamic Republic of Pakistan ( ur, , label=none), is a country in South Asia. It is the world's List of countries and dependencies by population, fifth-most populous country, with a population of almost 24 ...
and Sri Lanka
Sri Lanka (, ; si, ශ්රී ලංකා, Śrī Laṅkā, translit-std=ISO (); ta, இலங்கை, Ilaṅkai, translit-std=ISO ()), formerly known as Ceylon and officially the Democratic Socialist Republic of Sri Lanka, is an ...
, in which whole spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...
s (and sometimes also other ingredients such as dried chillies, minced ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...
root or sugar) are roasted briefly in oil or ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals.
Description
Ghee is typically prepared by simmering butter, which is churned fro ...
to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in trad ...
or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of p ...
, sambar or stew).
Ingredients used
Ingredients typically used in tempering include cumin
Cumin ( or , or Article title
) (''Cuminum cyminum'') is a
) (''Cuminum cyminum'') is a
black mustard
''Brassica nigra'', or black mustard, is an annual plant cultivated for its dark-brown-to-black seeds, which are commonly used as a spice. It is native to tropical regions of North Africa, temperate regions of Europe, and parts of Asia.
Descri ...
seeds
A seed is an Plant embryogenesis, embryonic plant enclosed in a testa (botany), protective outer covering, along with a food reserve. The formation of the seed is a part of the process of reproduction in seed plants, the spermatophytes, includ ...
, fennel
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...
seeds, '' kalonji'', fresh green chili
Chili or chilli may refer to:
Food
* Chili pepper, the spicy fruit of plants in the genus ''Capsicum''; sometimes spelled "chilli" in the UK and "chile" in the southwestern US
* Chili powder, the dried, pulverized fruit of one or more varieties ...
s, dried red chilis, fenugreek
Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredient ...
seeds, asafoetida
Asafoetida (; also spelled asafetida)
is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of '' Ferula'', perennial herbs growing tall. They are part of the celery family, Umbelliferae. Asafoetida is ...
, cassia, clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products ...
s, urad dal
''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...
, curry leaves, chopped onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the oni ...
, garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northe ...
, or tejpat
''Cinnamomum tamala'', Indian bay leaf'','' also known as tejpat'', ''tejapatta'','' Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. It c ...
leaves. When using multiple ingredients in tempering, they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later. In Oriya cuisine
Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is ...
and Bengali cuisine
Bengali cuisine ( bn, বাঙ্গালী রন্ধনপ্রণালী) is the culinary style of Bengal, a region in the eastern part of the Indian subcontinent encompassing Bangladesh and the Indian states of West Bengal, Tripura ...
, a mixture of whole spices called panch phutana or panch phoron
Panch phoron, Panch Phodan or Pancha Phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used especially in the cuisine of Eastern India and Northeastern India, especially in the cuisine of Bhojpur, ...
is used for this purpose.Jaffrey, Madhur. ''Madhur Jaffrey's Ultimate Curry Bible''. Ebury Press, 2003.
Terminology
Some Indo-Aryan andDravidian languages
The Dravidian languages (or sometimes Dravidic) are a family of languages spoken by 250 million people, mainly in southern India, north-east Sri Lanka, and south-west Pakistan. Since the colonial era, there have been small but significant i ...
use a form inherited (through an early borrowing, in the case of Kannada) from the Sanskrit root ''vyághāra-'' "sprinkling over":
* () in Gujarati
* () in
* () in Oriya
* () in Bengali
Bengali or Bengalee, or Bengalese may refer to:
*something of, from, or related to Bengal, a large region in South Asia
* Bengalis, an ethnic and linguistic group of the region
* Bengali language, the language they speak
** Bengali alphabet, the ...
* () in Kannada
Kannada (; ಕನ್ನಡ, ), originally romanised Canarese, is a Dravidian language spoken predominantly by the people of Karnataka in southwestern India, with minorities in all neighbouring states. It has around 47 million native s ...
Some Indo-Aryan languages use a form inherited from the Sanskrit root ''sphōṭana-'' "crackling, cracking":
* () in Bengali
Bengali or Bengalee, or Bengalese may refer to:
*something of, from, or related to Bengal, a large region in South Asia
* Bengalis, an ethnic and linguistic group of the region
* Bengali language, the language they speak
** Bengali alphabet, the ...
* () in Marathi
Marathi may refer to:
*Marathi people, an Indo-Aryan ethnolinguistic group of Maharashtra, India
*Marathi language, the Indo-Aryan language spoken by the Marathi people
*Palaiosouda, also known as Marathi, a small island in Greece
See also
*
* ...
*''phōṇṇa'' () in Konkani
Some Indo-Aryan languages use a form inherited from the Sanskrit root ''traṭatkāra-'' "crackles, splits, fizzes":
* () in Punjabi
Another root beginning with an aspirated affricate is found in yet other Indo-Aryan languages:
* () in Oriya
* () in Hindi
Hindi (Devanāgarī: or , ), or more precisely Modern Standard Hindi (Devanagari: ), is an Indo-Aryan languages, Indo-Aryan language spoken chiefly in the Hindi Belt region encompassing parts of North India, northern, Central India, centr ...
*''chunkay'' or ''chaunkay'' in Caribbean Hindustani
Caribbean Hindustani is an Indo-Aryan language spoken by Indo-Caribbeans and the Indo-Caribbean diaspora. It is mainly based on the Bhojpuri and Awadhi dialects. These Hindustani dialects were the most spoken dialects by the Indians who came ...
Dravidian languages
The Dravidian languages (or sometimes Dravidic) are a family of languages spoken by 250 million people, mainly in southern India, north-east Sri Lanka, and south-west Pakistan. Since the colonial era, there have been small but significant i ...
also have various other forms for the same usage:
* () in Tamil
Tamil may refer to:
* Tamils, an ethnic group native to India and some other parts of Asia
** Sri Lankan Tamils, Tamil people native to Sri Lanka also called ilankai tamils
**Tamil Malaysians, Tamil people native to Malaysia
* Tamil language, nati ...
* () in Telugu
Telugu may refer to:
* Telugu language, a major Dravidian language of India
*Telugu people, an ethno-linguistic group of India
* Telugu script, used to write the Telugu language
** Telugu (Unicode block), a block of Telugu characters in Unicode
S ...
* () in Telugu
Telugu may refer to:
* Telugu language, a major Dravidian language of India
*Telugu people, an ethno-linguistic group of India
* Telugu script, used to write the Telugu language
** Telugu (Unicode block), a block of Telugu characters in Unicode
S ...
See also
*Sofrito
(Spanish, ), (Catalan), ( Italian, ), or ( Portuguese, ) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautée ...
* Mirepoix (cuisine)
A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a da ...
* Holy trinity (cooking)
* List of cooking techniques
This is a list of cooking techniques commonly used in cooking and food preparation.
Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, refle ...
* Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist.
Description
Ingredients for ...
References