Cooking with Indian Spices

Indian cooking uses spices which must be warmed through.   That does not mean burning them!    If you under cook them (i.e. don’t warm them through) the dish will have an awful bitter taste (especially if tumeric is involved).   Equally, if you cook them on high heat, you will burn them.  And that won’t taste great either.

The way to tell the difference is that when warmed – the spices should change to golden brown colour.   If you’ve burnt them, they will be black!   A simple trick to stop burning is to keep some hot water near by and add it if the pan is heating and drying up things too quickly.