What You Need to Know
During tempering, the oil temperature (typically 180–190 °C) facilitates the volatilization of lipophilic essential oils such as cuminaldehyde and eugenol from spices. Subsequent addition of aromatics at 160–170 °C initiates Maillard reactions and caramelization of sugars, producing melanoidins and complex flavor compounds that enrich the dish.
The Science
Primary Reaction
Extraction of lipophilic essential oils from whole spices and initiation of Maillard reactions during aromatics addition