Krater
The Beginner's Guide to Cooking with Spices (with Testing)
A video on YouTube. In Cooking, a Krater category.
Watch on YouTubeSummary by Krater
An exploration of how applying heat to spices affects aroma molecules, tested across four cooking experiments with chicken curry.
From the video
Answers: Does toasting and blooming spices actually change the flavor of a dish?
- Aroma molecules and odor receptors
- Toasting whole spices versus untoasted spices
- Bloomed spices in oil versus spices added at the end of cooking
- Chicken curry experiment comparisons
Ingredients
- whole spices (cardamom, black pepper, cumin, cinnamon, cloves)
- 1 spoonful garam masala
- chicken thighs
- salt
- lemon juice
- yogurt
- ginger
- garlic
- ground cumin
- ground paprika
- turmeric
- oil
- onion
- rice
- cilantro
- pickled onions
What it concludes
- Toasting whole spices alters top notes, mellows middle and bottom notes, and creates new aromas due to browning and grinding.
- Toasted garam masala has a floral, mellow, and roasty profile compared to the sharp, intense nature of untoasted garam masala.
- Blooming spices in oil allows fat-soluble aroma molecules to be held onto and delivered throughout the sauce.
- Spices added at the end of cooking taste more disjointed and tomato-forward, whereas bloomed spices create a more cohesive and smooth sauce flavor.
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