An Indian technique of heating spices in oil or ghee to release their flavors, then adding this aromatic mixture to dishes as a finishing touch or flavor base.
From Hindi 'तड़का' (tadka), also called 'chaunk' or 'baghar' in different regions. This ancient technique is fundamental to Indian cooking and maximizes the flavor extraction from whole and ground spices.
Tarka is pure aromatic chemistry - heating spices in fat releases volatile compounds that would remain locked in if added directly to watery dishes. The sizzling sound tells you when the spices are perfectly bloomed, and the aroma can transform a simple dal into something magical!
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