Tempering (spices): Difference between revisions

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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]]).


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==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]]


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{{Herbs and spices}}
{{Herbs and spices}}


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

Latest revision as of 21:46, 13 June 2025

Other languages:
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 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 or stew).

Ingredients used

A tadka dal, which includes chaunk

Ingredients typically used in tempering include cumin seeds, black mustard seeds, fennel seeds, kalonji (nigella seeds), fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, 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 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 use a form inherited from the Sanskrit root sphōṭana- "crackling, cracking":

Some Indo-Aryan languages use a form inherited from the Sanskrit root traṭatkāra- "crackles, splits, fizzes":

Another root beginning with an aspirated affricate is found in yet other Indo-Aryan languages:

Dravidian languages also have various other forms for the same usage:

  • tāḷippu (தாளிப்பு) in Tamil
  • tālimpu (తాలింపు) in Telugu
  • pōpu (పోపు) in Telugu
  • tiragavāta (తిరగవాత) in Telugu
  • tiragamāta (తిరగమాత) in Telugu
  • nesal (ನೆಸಲ್) in Tulu
  • vazhattuka (വഴറ്റുക) in Malayalam

Sino-tibetan languages have many distinct terms, such as in:

  • yeibā (ꯌꯦꯏꯕꯥ) in Meitei

In Arabic, it is sometimes referred to as falfaleh (فلفلة), rice cooked in this manner is called ruz imfalfal, it is sometimes also referred to as adha or qadha (Arabic: قدحة) in Levantine Arabic (literally meaning "pouring"), or tasha (Arabic: طشة) in Egyptian Arabic.

And other languages use roots that developed from onomatopoeia:

  • dzānnu (झान्नु) in Nepali
  • Shā̃tôlāno (সাঁতলানো) in Bengali

See also

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