The How and What

Madhur Jaffrey
An Invitation to Indian Cooking

Sometimes, as you glance at a couple of recipes, the spices used might look identical, which may lead you to the conclusion that the two dishes will taste the same. But that’s not necessarily true. It is not only what spices you use but also how you use them that gives dishes their special taste and appearance. Take cumin, for instance. If it is roasted whole and crushed, its coffee color will darken the looks of any food and its strong aroma will fill not just your kitchen but your entire house. This way it has a sharp, nutty taste. Whole cumin, when it is “popped” in very hot fat, has a mild aroma and a gentle, licoricelike taste. Ground unroasted cumin provides a third flavor and has perhaps the mildest taste of the three.

Notice the almost imperceptible gradation in the flavour profile from strong to mild? There is a mnemonic embedded in this set of descriptions.

And so for day 2946

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