Description
Ghee tempering is a high‑heat technique that infuses ghee with spices to release aromatic compounds.
Technical
The process heats ghee to 140–160 °C, allowing essential oil vapors from spices to condense into the fat without reaching the combustion point (~200 °C). This thermal extraction solubilizes fat‑soluble terpenes, aldehydes, and phenols, enhancing aroma and mouthfeel. Over‑heating above ~260 °C causes lipid peroxidation and Maillard reactions that produce off‑flavors and discoloration.
Science
Primary Reaction
Thermal extraction and solvation of spice essential oils into ghee
Sensory Profile
Aroma ()
fragrantnuttyspicywarmbutteryearthytoastedherbalfloralcaramelized