Mastering Temperamental Spices
Spices like cumin, mustard seeds, and cloves behave differently depending on their environment. If you add them at the wrong moment, they will either vanish into the background or turn sharp and acrid.
Watch the oil, not the clock.
Spices are unforgiving of high heat; keep a small splash of liquid or a dollop of cold fat nearby to stop the cooking if the pan starts smoking.
- Heavy-bottomed stainless steel pan
- Small metal spice grinder
- Fine mesh strainer
What goes in.
- 2 tbspwhole cumin seeds
- 1 tspblack mustard seeds
- 3green cardamom pods, cracked
- 1/4 cupghee or neutral oil
The Bloom
Adding spices to hot fat creates a chemical reaction that pulls flavor out of the solid seed and infuses it into the base of your dish. Listen for the sound of popping seeds, then immediately add your next ingredient to cool the pan.
The method.
Test the heat
Heat the fat over medium-low. Drop one mustard seed in; if it pops instantly, the temperature is ready. If it sits still, wait.
Introduce the temper
Add all spices at once. Keep the pan moving to prevent sticking. The cumin seeds should darken from light tan to a deep, earthy brown within 30 seconds.
Stop the process
As soon as the cumin turns dark and the cardamom pods smell floral, add your aromatics like onions or ginger. The water content in the vegetables will halt the frying process immediately.
Other turns to take.
Dry Toasting
Use this for ground spices like coriander or paprika. Heat a clean pan over low flame and move the spices constantly for 60 seconds until the color deepens slightly.
When it doesn't go to plan.
Always grind whole spices immediately before using; the volatile oils evaporate within minutes of exposure to air.
If your spices turn black, discard them and clean the pan. There is no saving a bitter, burnt temper.
Keep your spice jars away from the stove; heat and humidity degrade their potency.
The ones that keep coming up.
How do I know if my spices have gone stale?
Rub a small amount between your palms. If the scent is faint or dusty, replace them.
Why did my mustard seeds jump out of the pan?
Mustard seeds pop aggressively. Use a lid or a grease splatter screen to contain them once the heat hits them.
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