Description
Oil‑infused spice paste (masala bhuna) is a thermal‑chemical process that extracts lipophilic flavor compounds from whole spices at 120–140 °C, followed by controlled roasting to trigger Maillard reactions, and then simmered at 80–100 °C to meld flavors while preventing oil separation.
Technical
During oil infusion, lipophilic terpenes and aromatic compounds dissolve into the oil, while the heat initiates Maillard reactions between amino acids and reducing sugars, producing melanoidins and caramelized sugars that give the paste its nutty, roasted character. The subsequent simmering phase allows volatile aldehydes and phenolics to equilibrate, ensuring a homogeneous paste and preventing phase separation.
Science
Primary Reaction
Oil infusion and Maillard reaction
Sensory Profile
Aroma ()