Description
Tempering, or tadka, is a brief heating of spices in hot oil to extract and concentrate volatile flavor compounds.
Technical
Heating oil to 180–200 °C dissolves hydrophobic spice constituents such as terpenes, alkaloids, and phenolics, while the brief exposure (30–60 s) maximizes volatile release without initiating the Maillard reaction. The process also denatures minor proteins in spices, reducing astringency and enhancing overall flavor.
Science
Primary Reaction
Solvent extraction of hydrophobic flavor compounds into oil via heating
Sensory Profile
Aroma ()
fragrantaromaticspicywarmtoastyearthypungentnuttyherbalcitrusy