Bloom spices in hot oil
Ground spices need only 20 to 30 seconds in hot oil. The oil dissolves their aroma and carries it through the dish, so every bite gets some. This quick fry is called blooming.
Time it closely
Add ground spices to shimmering oil and stir for 20 to 30 seconds. They should darken slightly and smell strong. Much longer and they scorch and turn bitter, so stay at the stove.
Add liquid to stop the frying
Right after blooming, add a liquid such as stock, coconut milk or canned tomatoes. It cools the pan to about 100°C so the spices stop frying, and the oil carries their aroma through the dish.
Test yourself
Questions from the interactive lesson, with the answer and the why.
A curry fries ground coriander in oil for 20 seconds before the tomatoes go in. What does the oil do?
Dissolves the aromas and carries them through the dish. Oil dissolves the aroma compounds and spreads them through the dish.
True or false: Ground spices can burn in under a minute in hot oil.
True. Fine particles scorch fast, so bloom for 20 to 30 seconds and then add liquid.
What went wrong? You bloom spices in oil that's smoking heavily. Everything tastes burnt.
The oil was too hot. Smoking oil is hot enough to scorch ground spices in seconds, which tastes bitter.
Fill the blank: ___ the spices constantly in oil to prevent burning.
Stir the spices constantly in oil to prevent burning. Constant movement keeps spices from sticking to the hot pan and burning.
Your spices smell strong and the pan is still very hot. What is the right next move?
Add liquid right away. Liquid drops the pan to about 100°C, so the spices stop frying and can't burn.
Bloomed vs sprinkled spices
Fry the spice or just add it?
Do the 15-minute experiment
