How To Balance

Spices

Without Overpowering Flavour

Quick Summary

Indian food is known for its strong aromas and satisfying smells, but there's a fine line between overpowering and underpowering spices in every dish. Spices are taste components that interact with heat, acidity, and fat. Yes, they’re more than just about colour or heat; they can transform a meal from bland to rich. And if you know when and how to add them, you can master the art of balancing them in your dishes. 

Deep Dive   

Indian spice jars, sometimes known as masala dabbas, contain a galaxy of flavours. Spices like cardamom, which has a sweet perfume; cumin, which has an earthy depth; and cayenne, which has a pungent heat, all include essential oils, which are complex mixtures of volatile organic chemicals. Combining these powerful components without letting any one of them overshadow the harmony of the completed dish is the major challenge and, indeed, the hallmark of a good cook.

Let’s understand the importance of the solubility and heat tolerance of your spices before you start piling them. No matter how much or how little experience you have in the kitchen, balancing spices will take your meals to the next level.

Understanding the Flavour Compounds

Flavours and scents are created by the aromatic oils found in spices, which are rich in volatile chemicals. Cumin and coriander, for instance, have a hint of sweetness from the linalool in them, while black pepper has a sharp taste from the piperine. Building complex flavours without conflicting notes is possible when you understand which chemicals harmonise.

When making a dish like biryani or chaat, knowing when to add what, and in what quantity, plays a key role in determining the final taste. In the same way, every dish calls for a different set of spices and the right form in which to use them.

The Art of Building Flavour

Step 1: Tadka 

Heat some oil and add the whole spices: cumin, mustard seeds, and fenugreek. Doing so releases their oils and establishes the taste foundation. If you don't temper the spices beforehand and just throw them into any water-based curry, the aromatic compounds will stay trapped and the taste will be reduced.

Step 2: Ground Spices 

After the onions or your curry base have been sautéed, add the powdered or ground spices. Allow them to simmer gradually and incorporate into the dish. Ground spices have fewer volatile oils, so they need heat to change their raw, chalky flavour to a rich, roasted one. For example, turmeric’s raw taste can only be eliminated when cooked to a certain degree at medium to high heat.

Step 3: Refinements

Near the finish, stir in the garam masala, kasuri methi, or Hing. Make sure not to cook for too long, as their original flavour could be reduced.

Step 4: Acid & Sweetness

Bring out the full taste by balancing acidity with lemon juice, yoghurt, or tamarind, and sweetness with jaggery powder and sugar.