Why Tadka Is Added at the End: The Science Behind Tempering
Summary
Tadka is the Indian technique of tempering spices in hot fat to unlock essential aromatic oils and use lipids as an efficient carrier for flavor distribution. Performing this step at the end of cooking preserves delicate scents that might otherwise evaporate, creates complex flavor layers through Maillard reactions, and even enhances the absorption of fat-soluble nutrients.
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