Ever wondered why your tadka sometimes tastes off? We're uncovering the secrets behind bitter spices and sharing simple, effective methods to maintain
the perfect flavour profile in your Indian kitchen.
Why Bitterness Happens
The magic of Indian cuisine lies in its spices, but over-frying can ruin everything. High heat can cause spices to release bitter compounds, affecting the taste of your curries and dals. Remember that perfect aroma your grandmother's kitchen had? Avoiding bitterness is key to recreating that experience.
Preventing Bitter Spices
Low and slow is the mantra! Frying spices gently over medium-low heat is the first step. Add spices to hot oil, and let them sizzle, but don't let them darken excessively. Knowing the smoke point of your oil also helps in getting the right heat and avoiding burnt spices.
Spice Storage Secrets
Proper storage preserves spice flavour. Store spices in airtight containers, away from light, heat, and moisture. Keeping spices in a cool, dark place ensures they retain their potency. Buy spices in smaller quantities if you do not use them often to prevent them from losing their flavour.
Powder vs. Whole Spices
The age-old debate! Whole spices offer a richer flavour profile when freshly ground. They retain their flavour longer than pre-ground powders, making them ideal if you have the time and the equipment. However, powdered spices are quicker and easier for everyday cooking.
Tadka Guide & Fixes
Perfecting the tadka is an art. Add spices to hot oil, then add in other ingredients like onions and tomatoes. If your spices do burn, don't panic! You can add a bit of yoghurt, or a squeeze of lemon juice to mellow the bitterness. These tricks can save your meal!
