Tempering (spices) - Revision history

Fire: Marked this version for translation

2025-06-13T12:46:33Z

Marked this version for translation

← Older revision		Revision as of 21:46, 13 June 2025
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	{{short description\|South Asian cooking technique}}		{{short description\|South Asian cooking technique}}
	[[Image:Chaunkphoto.jpg\|thumb\|right\|upright=1.3\|Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan]]		[[Image:Chaunkphoto.jpg\|thumb\|right\|upright=1.3\|Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan]]
	'''Tempering''' is a cooking technique used in [[India]], [[Bangladeshi cuisine\|Bangladesh]], [[Nepali cuisine\|Nepal]], [[Cuisine of Pakistan\|Pakistan]], and [[Cuisine of Sri Lanka\|Sri Lanka]] in which whole [[spice]]s (and sometimes also other ingredients such as dried chillies, minced [[ginger]] root or sugar) are cooked briefly in oil or [[ghee]] to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a [[curry]] or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a [[dal]], [[sambar (dish)\|sambar]] or [[stew]]).		'''Tempering''' is a cooking technique used in [[India]], [[Bangladeshi cuisine\|Bangladesh]], [[Nepali cuisine\|Nepal]], [[Cuisine of Pakistan\|Pakistan]], and [[Cuisine of Sri Lanka\|Sri Lanka]] in which whole [[spice]]s (and sometimes also other ingredients such as dried chillies, minced [[ginger]] root or sugar) are cooked briefly in oil or [[ghee]] to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a [[curry]] or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a [[dal]], [[sambar (dish)\|sambar]] or [[stew]]).

			<!--T:2-->
	==Ingredients used==		==Ingredients used==
	[[File:Tadka Dal.jpg\|thumb\|210px\|A [[Dal tadka\|tadka dal]], which includes chaunk]]		[[File:Tadka Dal.jpg\|thumb\|210px\|A [[Dal tadka\|tadka dal]], which includes chaunk]]
	Ingredients typically used in tempering include [[cumin]] seeds, [[Brassica nigra\|black mustard]] [[mustard seed\|seeds]], [[fennel]] seeds, ''[[Nigella sativa\|kalonji]]'' (nigella seeds), fresh green [[Chili pepper\|chili]]s, dried red chilis, [[fenugreek]] seeds, [[asafoetida]], [[Cinnamomum aromaticum\|cassia]], [[clove]]s, [[Urad (bean)\|urad dal]], [[Curry Tree\|curry leaves]], chopped [[onion]], [[garlic]], or [[tejpat]] leaves. When using multiple ingredients in tempering, they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later. In [[Oriya cuisine]] and [[Bengali cuisine]], mixtures of whole spices called [[pancha phutaṇa]] or [[panch phoron]], respectively, are used for this purpose.		Ingredients typically used in tempering include [[cumin]] seeds, [[Brassica nigra\|black mustard]] [[mustard seed\|seeds]], [[fennel]] seeds, ''[[Nigella sativa\|kalonji]]'' (nigella seeds), fresh green [[Chili pepper\|chili]]s, dried red chilis, [[fenugreek]] seeds, [[asafoetida]], [[Cinnamomum aromaticum\|cassia]], [[clove]]s, [[Urad (bean)\|urad dal]], [[Curry Tree\|curry leaves]], chopped [[onion]], [[garlic]], or [[tejpat]] leaves. When using multiple ingredients in tempering, they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later. In [[Oriya cuisine]] and [[Bengali cuisine]], mixtures of whole spices called [[pancha phutaṇa]] or [[panch phoron]], respectively, are used for this purpose.

	== Terminology ==		== Terminology == <!--T:3-->

			<!--T:4-->
	Some [[Indo-Aryan languages\|Indo-Aryan]] and [[Dravidian languages]] use a form inherited (through an early borrowing, in the case of Kannada) from the Sanskrit root ''vyághāra-'' "sprinkling over":		Some [[Indo-Aryan languages\|Indo-Aryan]] and [[Dravidian languages]] use a form inherited (through an early borrowing, in the case of Kannada) from the Sanskrit root ''vyághāra-'' "sprinkling over":
	*{{transliteration\|gu\|vaghār}} ({{lang\|gu\|[[wikt:વઘાર\|વઘાર]]}}) in [[Gujarati language\|Gujarati]]		*{{transliteration\|gu\|vaghār}} ({{lang\|gu\|[[wikt:વઘાર\|વઘાર]]}}) in [[Gujarati language\|Gujarati]]
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	*{{transliteration\|kn\|oggaraṇe}} ({{lang\|kn\|ಒಗ್ಗರಣೆ}}) in [[Kannada]]		*{{transliteration\|kn\|oggaraṇe}} ({{lang\|kn\|ಒಗ್ಗರಣೆ}}) in [[Kannada]]

			<!--T:5-->
	Some Indo-Aryan languages use a form inherited from the Sanskrit root		Some Indo-Aryan languages use a form inherited from the Sanskrit root
	''sphōṭana-'' "crackling, cracking":		''sphōṭana-'' "crackling, cracking":
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	*{{transliteration\|si\|padam}} ({{lang\|si\|පදම්}}) in [[Sinhala language\|Sinhala]]		*{{transliteration\|si\|padam}} ({{lang\|si\|පදම්}}) in [[Sinhala language\|Sinhala]]

			<!--T:6-->
	Some Indo-Aryan languages use a form inherited from the Sanskrit root ''traṭatkāra-'' "crackles, splits, fizzes":		Some Indo-Aryan languages use a form inherited from the Sanskrit root ''traṭatkāra-'' "crackles, splits, fizzes":
	*{{transliteration\|hi\|taṛkā}} ({{lang\|hi\|[[wikt:तड़का\|तड़का]]}}) in [[Hindi language\|Hindi]]		*{{transliteration\|hi\|taṛkā}} ({{lang\|hi\|[[wikt:तड़का\|तड़का]]}}) in [[Hindi language\|Hindi]]
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	*{{transliteration\|sd\|rāi}} ({{lang\|sd\|راءِ}}) in [[Sindhi language\|Sindhi]]		*{{transliteration\|sd\|rāi}} ({{lang\|sd\|راءِ}}) in [[Sindhi language\|Sindhi]]

			<!--T:7-->
	Another root beginning with an aspirated affricate is found in yet other Indo-Aryan languages:		Another root beginning with an aspirated affricate is found in yet other Indo-Aryan languages:
	*{{transliteration\|or\|čhuṅka}} ({{lang\|or\|ଛୁଙ୍କ}}) in [[Oriya language\|Oriya]]		*{{transliteration\|or\|čhuṅka}} ({{lang\|or\|ଛୁଙ୍କ}}) in [[Oriya language\|Oriya]]
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	*''čhuṅk'' (छूंक) in [[Rajasthani language\|Rajasthani]]		*''čhuṅk'' (छूंक) in [[Rajasthani language\|Rajasthani]]

			<!--T:8-->
	[[Dravidian languages]] also have various other forms for the same usage:		[[Dravidian languages]] also have various other forms for the same usage:
	*{{transliteration\|ta\|tāḷippu}} ({{lang\|ta\|தாளிப்பு}}) in [[Tamil language\|Tamil]]		*{{transliteration\|ta\|tāḷippu}} ({{lang\|ta\|தாளிப்பு}}) in [[Tamil language\|Tamil]]
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	*{{transliteration\|ml\|vazhattuka}} ({{lang\|ml\|വഴറ്റുക}}) in [[Malayalam]]		*{{transliteration\|ml\|vazhattuka}} ({{lang\|ml\|വഴറ്റുക}}) in [[Malayalam]]

			<!--T:9-->
	[[Sino-tibetan languages]] have many distinct terms, such as in:		[[Sino-tibetan languages]] have many distinct terms, such as in:
	*{{transliteration\|mni\|yeibā}} ({{lang\|mni\|ꯌꯦꯏꯕꯥ}}) in [[Meitei language\|Meitei]]		*{{transliteration\|mni\|yeibā}} ({{lang\|mni\|ꯌꯦꯏꯕꯥ}}) in [[Meitei language\|Meitei]]

			<!--T:10-->
	In [[Arabic]], it is sometimes referred to as {{transliteration\|ar\|falfaleh}} ({{lang\|ar\|فلفلة}}), rice cooked in this manner is called {{transliteration\|ar\|ruz imfalfal}}, it is sometimes also referred to as ''adha'' or ''qadha'' ({{langx\|ar\|قدحة}}) in [[Levantine Arabic]] (literally meaning "pouring"), or ''tasha'' ({{langx\|ar\|طشة}}) in [[Egyptian Arabic]].		In [[Arabic]], it is sometimes referred to as {{transliteration\|ar\|falfaleh}} ({{lang\|ar\|فلفلة}}), rice cooked in this manner is called {{transliteration\|ar\|ruz imfalfal}}, it is sometimes also referred to as ''adha'' or ''qadha'' ({{langx\|ar\|قدحة}}) in [[Levantine Arabic]] (literally meaning "pouring"), or ''tasha'' ({{langx\|ar\|طشة}}) in [[Egyptian Arabic]].

			<!--T:11-->
	And other languages use roots that developed from [[onomatopoeia]]:		And other languages use roots that developed from [[onomatopoeia]]:
	*{{transliteration\|ne\|dzānnu}} ({{lang\|ne\|झान्नु}}) in [[Nepali language\|Nepali]]		*{{transliteration\|ne\|dzānnu}} ({{lang\|ne\|झान्नु}}) in [[Nepali language\|Nepali]]
	*{{transliteration\|bn\|Shā̃tôlāno}} ({{lang\|bn\|সাঁতলানো}}) in [[Bengali language\|Bengali]]		*{{transliteration\|bn\|Shā̃tôlāno}} ({{lang\|bn\|সাঁতলানো}}) in [[Bengali language\|Bengali]]

			<!--T:12-->
	==See also==		==See also==
	{{portal\|Food}}		{{portal\|Food}}
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	* [[Sautéing]]		* [[Sautéing]]

			<!--T:13-->
	{{Herbs and spices}}		{{Herbs and spices}}

			<!--T:14-->
	[[Category:Uttar Pradeshi cuisine]]		[[Category:Uttar Pradeshi cuisine]]
	[[Category:Bengali cuisine]]		[[Category:Bengali cuisine]]

Fire at 11:50, 13 June 2025

2025-06-13T11:50:57Z

← Older revision		Revision as of 20:50, 13 June 2025
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			<languages />
			<translate>
	{{short description\|South Asian cooking technique}}		{{short description\|South Asian cooking technique}}
	[[Image:Chaunkphoto.jpg\|thumb\|right\|upright=1.3\|Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan]]		[[Image:Chaunkphoto.jpg\|thumb\|right\|upright=1.3\|Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan]]
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	[[Category:Pakistani cuisine]]		[[Category:Pakistani cuisine]]
	{{二次利用\|date=2 June 2025, at 02:55}}		{{二次利用\|date=2 June 2025, at 02:55}}
			</translate>

Fire: Created page with "{{short description|South Asian cooking technique}} Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan '''Tempering''' is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and somet..."

2025-06-13T11:47:28Z

Created page with "{{short description|South Asian cooking technique}} thumb|right|upright=1.3|Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan '''Tempering''' is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and somet..."

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{{short description|South Asian cooking technique}}
[[Image:Chaunkphoto.jpg|thumb|right|upright=1.3|Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan]]
'''Tempering''' is a cooking technique used in [[India]], [[Bangladeshi cuisine|Bangladesh]], [[Nepali cuisine|Nepal]], [[Cuisine of Pakistan|Pakistan]], and [[Cuisine of Sri Lanka|Sri Lanka]] in which whole [[spice]]s (and sometimes also other ingredients such as dried chillies, minced [[ginger]] root or sugar) are cooked briefly in oil or [[ghee]] to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a [[curry]] or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a [[dal]], [[sambar (dish)|sambar]] or [[stew]]).

==Ingredients used==
[[File:Tadka Dal.jpg|thumb|210px|A [[Dal tadka|tadka dal]], which includes chaunk]]
Ingredients typically used in tempering include [[cumin]] seeds, [[Brassica nigra|black mustard]] [[mustard seed|seeds]], [[fennel]] seeds, ''[[Nigella sativa|kalonji]]'' (nigella seeds), fresh green [[Chili pepper|chili]]s, dried red chilis, [[fenugreek]] seeds, [[asafoetida]], [[Cinnamomum aromaticum|cassia]], [[clove]]s, [[Urad (bean)|urad dal]], [[Curry Tree|curry leaves]], chopped [[onion]], [[garlic]], or [[tejpat]] leaves. When using multiple ingredients in tempering, they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later. In [[Oriya cuisine]] and [[Bengali cuisine]], mixtures of whole spices called [[pancha phutaṇa]] or [[panch phoron]], respectively, are used for this purpose.

== Terminology ==

Some [[Indo-Aryan languages|Indo-Aryan]] and [[Dravidian languages]] use a form inherited (through an early borrowing, in the case of Kannada) from the Sanskrit root ''vyághāra-'' "sprinkling over":
*{{transliteration|gu|vaghār}} ({{lang|gu|[[wikt:વઘાર|વઘાર]]}}) in [[Gujarati language|Gujarati]]
*{{transliteration|hi|baghār}} ({{lang|hi|बघार}}) in [[Hindi language|Hindi]]
*{{transliteration|or|baghāra}} ({{lang|or|ବଘାର}}) in [[Odia language|Odia]]
*{{transliteration|bn|bāgār}} ({{lang|bn|[[wikt:বাগার|বাগার]]}}) in [[Bengali language|Bengali]]
*{{transliteration|kn|oggaraṇe}} ({{lang|kn|ಒಗ್ಗರಣೆ}}) in [[Kannada]]

Some Indo-Aryan languages use a form inherited from the Sanskrit root
''sphōṭana-'' "crackling, cracking":
*{{transliteration|bh|phoran}} ({{lang|bh|फोरन}}) in [[Bhojpuri language|Bhojpuri]]
*{{transliteration|bn|phoṛon}} ({{lang|bn|[[wikt:ফোড়ন|ফোড়ন]]}}) in [[Bengali language|Bengali]]
*{{transliteration|mr|phoḍṇi}} ({{lang|mr|फोडणी}}) in [[Marathi language|Marathi]]
*''phōṇṇa'' ({{lang|kok|फोण्ण}}) in [[Konkani language|Konkani]]
*{{transliteration|ne|phuryāunnu}} ({{lang|ne|फुर्‍याउनु}}) in [[Nepali language|Nepali]]
*{{transliteration|or|phuṭaṇa}} ({{lang|or|ଫୁଟଣ}}) in [[Odia language|Odia]]
*{{transliteration|si|padam}} ({{lang|si|පදම්}}) in [[Sinhala language|Sinhala]]

Some Indo-Aryan languages use a form inherited from the Sanskrit root ''traṭatkāra-'' "crackles, splits, fizzes":
*{{transliteration|hi|taṛkā}} ({{lang|hi|[[wikt:तड़का|तड़का]]}}) in [[Hindi language|Hindi]]
*''taṛkā'' ([[wikt:تڑکا|تڑکا]]) in [[Urdu]]
*{{transliteration|gbm|tuṛkā}} ({{lang|gbm|तुड़का}}) in [[Garhwali language|Garhwali]]
*{{transliteration|pa|tuṛkā}} ({{lang|pa|ਤੁੜਕਾ}}) in [[Punjabi language|Punjabi]]
*{{transliteration|sd|rāi}} ({{lang|sd|راءِ}}) in [[Sindhi language|Sindhi]]

Another root beginning with an aspirated affricate is found in yet other Indo-Aryan languages:
*{{transliteration|or|čhuṅka}} ({{lang|or|ଛୁଙ୍କ}}) in [[Oriya language|Oriya]]
*{{transliteration|hi|čhaunk}} ({{lang|hi|[[wikt:छौंक|छौंक]]}}) in [[Hindi]]
*''chunkay'' or ''chaunkay'' in [[Caribbean Hindustani]]
*''čhaunk'' ([[wikt:چھونک|چھونک]]) in [[Urdu]]
*''čhonk'' (छोंक/ছোঙ্ক) in [[Maithili language|Maithili]]
*''čhuṅk'' (छूंक) in [[Rajasthani language|Rajasthani]]

[[Dravidian languages]] also have various other forms for the same usage:
*{{transliteration|ta|tāḷippu}} ({{lang|ta|தாளிப்பு}}) in [[Tamil language|Tamil]]
*{{transliteration|te|tālimpu}} ({{lang|te|తాలింపు}}) in [[Telugu language|Telugu]]
*{{transliteration|te|pōpu}} ({{lang|te|[[wikt:పోపు|పోపు]]}}) in [[Telugu language|Telugu]]
*{{transliteration|te|tiragavāta}} ({{lang|te|తిరగవాత}}) in [[Telugu language|Telugu]]
*{{transliteration|te|tiragamāta}} ({{lang|te|తిరగమాత}}) in [[Telugu language|Telugu]]
*{{transliteration|tcy|nesal}} ({{lang|tcy|ನೆಸಲ್}}) in [[Tulu language|Tulu]]
*{{transliteration|ml|vazhattuka}} ({{lang|ml|വഴറ്റുക}}) in [[Malayalam]]

[[Sino-tibetan languages]] have many distinct terms, such as in:
*{{transliteration|mni|yeibā}} ({{lang|mni|ꯌꯦꯏꯕꯥ}}) in [[Meitei language|Meitei]]

In [[Arabic]], it is sometimes referred to as {{transliteration|ar|falfaleh}} ({{lang|ar|فلفلة}}), rice cooked in this manner is called {{transliteration|ar|ruz imfalfal}}, it is sometimes also referred to as ''adha'' or ''qadha'' ({{langx|ar|قدحة}}) in [[Levantine Arabic]] (literally meaning "pouring"), or ''tasha'' ({{langx|ar|طشة}}) in [[Egyptian Arabic]].

And other languages use roots that developed from [[onomatopoeia]]:
*{{transliteration|ne|dzānnu}} ({{lang|ne|झान्नु}}) in [[Nepali language|Nepali]]
*{{transliteration|bn|Shā̃tôlāno}} ({{lang|bn|সাঁতলানো}}) in [[Bengali language|Bengali]]

==See also==
{{portal|Food}}
* [[Sofrito]]
* [[Mirepoix (cuisine)]]
* [[Holy trinity (cooking)]]
* [[List of cooking techniques]]
* [[Sautéing]]

{{Herbs and spices}}

[[Category:Uttar Pradeshi cuisine]]
[[Category:Bengali cuisine]]
[[Category:Herb and spice mixtures]]
[[Category:Cooking techniques]]
[[Category:Bangladeshi cuisine]]
[[Category:Indian cuisine]]
[[Category:Pakistani cuisine]]
{{二次利用|date=2 June 2025, at 02:55}}