The technique of heating spices in oil or fat to release their essential oils and intensify flavors, commonly used in Indian cooking. Also refers to the process of gradually adjusting temperature in chocolate work.
From Latin 'temperare' meaning 'to mix in due proportion' or 'moderate.' In cooking, it refers to the controlled heating process that optimizes flavor extraction or texture development.
Tempering spices creates a completely different flavor profile than using them raw - the heat breaks down cell walls and creates new aromatic compounds through the Maillard reaction. It's why tempered spices smell so much more intense and complex than their raw counterparts!
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