Tempering (spices)/ja: Difference between revisions
Created page with "thumb|right|upright=1.3|ソースパンで準備中のテンパリング（オリーブオイル、フェンネルシード、クミンシード、フェヌグリークシード、スライスした乾燥赤唐辛子を含む） テンパリングは、インド、バングラデシュ、ネパール、パキスタン、Cuisine of Sri Lanka/ja|スリラ..." |
Created page with "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/ja|date=2 June 2025, at 02:55}}" |
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Revision as of 21:48, 13 June 2025
テンパリングは、インド、バングラデシュ、ネパール、パキスタン、スリランカで用いられる調理技術である。この技術では、ホールスパイス（時には乾燥唐辛子、刻みショウガの根、砂糖などの他の材料も）を油またはギーで短時間加熱し、細胞から精油を遊離させて風味を高めてから、油と共に料理に注ぎ入れる。テンパリングは、ホールスパイスを挽く前にフライパンで乾煎りすることによっても行われる。テンパリングは通常、カレーや類似の料理の他の材料を加える前に調理の開始時に行われるか、調理の最後に、提供する直前に（ダル、サンバル、シチューなどのように）料理に加えられることもある。
Ingredients used
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:
- čhuṅka (ଛୁଙ୍କ) in Oriya
- čhaunk (छौंक) in Hindi
- chunkay or chaunkay in Caribbean Hindustani
- čhaunk (چھونک) in Urdu
- čhonk (छोंक/ছোঙ্ক) in Maithili
- čhuṅk (छूंक) in Rajasthani
Dravidian languages also have various other forms for the same usage:
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:
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Tempering (spices)(2 June 2025, at 02:55編集記事参照)を翻訳して二次利用しています。 |