Tempering (spices)/ja

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、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

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":

• vaghār (વઘાર) in Gujarati
• baghār (बघार) in Hindi
• baghāra (ବଘାର) in Odia
• bāgār (বাগার) in Bengali
• oggaraṇe (ಒಗ್ಗರಣೆ) in Kannada

Some Indo-Aryan languages use a form inherited from the Sanskrit root sphōṭana- "crackling, cracking":

• phoran (फोरन) in Bhojpuri
• phoṛon (ফোড়ন) in Bengali
• phoḍṇi (फोडणी) in Marathi
• phōṇṇa (फोण्ण) in Konkani
• phuryāunnu (फुर्‍याउनु) in Nepali
• phuṭaṇa (ଫୁଟଣ) in Odia
• padam (පදම්) in Sinhala

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

• taṛkā (तड़का) in Hindi
• taṛkā (تڑکا) in Urdu
• tuṛkā (तुड़का) in Garhwali
• tuṛkā (ਤੁੜਕਾ) in Punjabi
• rāi (راءِ) in Sindhi

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:

• 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

関連項目

• Sofrito/ja
• Mirepoix (cuisine)/ja
• Holy trinity (cooking)/ja
• List of cooking techniques/ja
• ソテー