Blooming Spices

Blooming - also called tempering or 'tadka' in Indian cooking - is the technique of frying ground or whole spices in hot oil before adding any liquid or other ingredients. The heat unlocks fat-soluble flavour compounds trapped in the spice that would never release into water-based cooking liquid. It transforms the flavour of a dish entirely.

Step-by-Step: Blooming Spices

1. Heat oil or vegan butter in a wide pan until it shimmers - around 150 - 180°C. Hot enough that a pinch of spice sizzles on contact.
2. Add whole spices first (cumin seeds, mustard seeds, cardamom) and fry for 30 - 60 seconds until fragrant and the seeds just begin to pop.
3. Add ground spices next (cumin, coriander, turmeric, paprika). They need only 30 - 45 seconds - watch carefully as they burn almost instantly.
4. Immediately add diced onion or a splash of liquid to stop the cooking as soon as you smell the spices bloom.
5. Stir well to coat the onion in the spiced oil before continuing with the rest of the recipe.

Chef's Tips

• Ground spices bloom faster than whole - have your next ingredient ready to add before you put them in the oil.
• Trust your nose: when the spices smell toasted and fragrant (not burnt), they're done.
• For a finishing tadka, bloom spices separately in a small pan of oil and pour over the finished dish - a technique common in Indian dal and rice dishes.

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