next up previous
Next: Cardamom Up: Indian Cooking Previous: Indian Cooking

Spices and Condiments

Typically, if a spice is heated in oil, the flavour permeates the oil and becomes more uniform in the dish. If not heated in oil, you are likely to encounter sudden bursts of flavour when you chew on that spice. Either style is acceptable.

Anand Natrajan
Thu Dec 19 15:13:35 EST 1996